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Italian Ricotta Cheesecake Recipe

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This recipe for Italian Ricotta Cheesecake is from The Eisenbraun Family 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:  
1 pound Ricotta cheese; room temp.
1 pound cream cheese; room temp
4 eggs, slightly beaten; room temp.
1 tbsp. lemon juice
4 tbsp. flour
1 tsp. vanilla ext.
4 tbsp corn starch
1 stick butter, melted
1½ cup sugar
1 16 oz. sour cream

1 10 inch spring form pan, lined with parchment paper
2 sheets heavy duty aluminum foil, put each sheet under and around outside of pan
Preheat your oven to 350 degrees ( i like to give it at least 30 min. to get evenly heated)
Directions:
Directions:
Cream: ricotta cheese and cream cheese until smooth
Add: eggs, lemon juice, vanilla, corn starch and flour
Beat until smooth
Add: melted butter, sugar and sour cream
Beat until completely combined
pour into pan
bake in a water bath up ½ of the pan for 1 to 1½ hours
Turn off oven leave cake in the oven 2 more hours with the door closed
Personal Notes:
Personal Notes:
I have made this cake twice, i love the flavor the Ricotta cheese gives it!
I love making all different kinds of cheese cakes so if you come to my house,it will be a surprise on which kind you will get.

 

 

 

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