Italian (Ricotta) Cheesecake
×Category: Desserts | Type: Cake | Servings: 12 | By: RecipeGadget
Protein 8g • Carbs 35g • Fat 40g • 550 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Italian cheesecake focusing on Ricotta cheese
Ingredients
- Ricotta cheese: 1 Lbs
- Sour cream: 1 Lbs
- Cream cheese: 1 Lbs
- Granulated sugar: 1 1/2 Cup
- Butter: 1/2 Cup
- Eggs: 3 Each
- All-purpose flour: 3 TBSP
- Cornstarch: 3 TBSP
- Lemon juice: 1 1/2 TBSP
- Vanilla extract: 1 1/2 TSP
Instructions
- All ingredients must be room temperature. Preheat oven to 350 degrees.
- Grease and flour bottom and sides of 10" springform pan.
- In a large bowl beat ricotta, sour cream, and cream cheese until well blended.
- Beat in sugar and melted butter.
- Add eggs one at a time, beating after each addition.
- Add cornstarch and flour, mix, and add lemon juice and vanilla, and mix well.
- Bake in middle of oven for 1 hour. Turn off oven, but leave cheesecake inside for another hour. Cool, and release from pan. Refridgerate.
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