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New York Italian Style Cheesecake Recipe

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This recipe for New York Italian Style Cheesecake is from The DuMeyer Family Cookbook Project, 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:  
1 lb cream cheese, softened
1 lb ricotta cheese
1 1/2 cups white sugar
4 eggs
1/4 C butter, melted and cooled
3 TB all-purpose flour
3 TB cornstarch
2 1/2 teaspoons vanilla extract
2 C sour cream
2 TB lemon juice (optional)
Directions:
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
2. Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract, mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.
3. Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove Serve at room temperature or cold; refrigerate leftovers.
Preparation Time:
Preparation Time:
20 min * Cook 1 HR * Ready in 4 Hr 20 min
Personal Notes:
Personal Notes:
This is the type of crustless cheesecake that is sold in Italian bakeries in New York. Use whole-milk ricotta which is creamier than low fat. This is not a diet item! Your can add fresh fruit topping if you desire.

 

 

 

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