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–+ servings

Simple Italian Cream Cheese and Ricotta Cheesecake

This Italian Cream Cheese and Ricotta Cheesecake is a creamy, easy-to-make dessert that combines rich cheeses and a smooth, tangy flavor, perfect for impressing guests with minimal effort.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Cuisine Italian
Servings 10

Ingredients
  

  • 2 (8 ounce) packages cream cheese softened
  • 1 (16 ounce) container ricotta cheese
  • 4 large egg
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter melted and cooled
  • 3 tbsp all-purpose flour
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 pint sour cream

Instructions
 

Prepare Your Ingredients

  • Start by gathering all your ingredients.
    Make sure the cream cheese is softened to ensure a smooth batter.

Preheat the Oven

  • Preheat your oven to 350°F (175°C).
    Lightly grease a 9-inch springform pan to prevent sticking.

Mix the Cheeses

  • In a large mixing bowl, combine the softened cream cheese and ricotta cheese.
    Mix until smooth and well blended.

Add the Remaining Ingredients

  • To the cheese mixture, add the eggs, sugar, melted butter, flour, cornstarch, lemon juice, and vanilla extract.
    Mix everything together until fully combined.

Incorporate the Sour Cream

  • Gently fold in the sour cream.
    This adds extra creaminess to your cheesecake.

Pour and Bake

  • Pour the batter into the prepared spring form pan.
    Bake in the preheated oven for 1 hour.

Cool Slowly

  • After baking, turn off the oven and let the cheesecake cool inside with the oven door closed for 1 additional hour.
    This helps prevent cracks on the surface.

Chill Before Serving

  • Refrigerate the cheesecake completely before serving.
    This helps it set properly and enhances the flavor.
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