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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Italian Cream Cheese and Ricotta Cheesecake Recipe

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This recipe for Italian Cream Cheese and Ricotta Cheesecake is from Around the World Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 8 ounce packages of cream cheese, softened
1 - 16 ounce container ricotta cheese
1 1/2 cups sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons of flour
1/2 cup butter, melted and cooled
1 pint sour cream
Directions:
Directions:
1. Preheat oven to 350º. Lightly grease a springform pan.
2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour and butter. Add the sour cream last and stir. Pour the prepared mixture in the prepared springform pan.
3. Bake in the preheated oven for 1 hour. Turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
6 hours 15 minutes

 

 

 

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