Dessertscoleycooks4.8
Italian Ricotta Cheesecake Recipe
This silky-smooth, crustless ricotta cheesecake combines cream cheese with whole milk ricotta for a simple dessert that has all the creaminess of New York style cheesecake with the lightness of Italian style cheesecake.
👥 8 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- knife
📝 Preparation Steps
1
Preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan with softened butter or cooking spray.
Butter or cooking spray (for greasing)
2
In a large bowl, use an electric mixer or stand mixer to beat the cream cheese and ricotta together until smooth.
cream cheese (2 8-oz packages, softened to room temperature)16 oz
3
Add the sugar, eggs, lemon juice, vanilla, cornstarch, flour, melted butter, and sour cream. Mix until just combined and completely smooth—do not overmix or whip too much.*
large eggs (room temperature)4cornstarch3 tablespoonssour cream (1 pint )2 cups
4
Pour the batter into the prepared pan and smooth the top. Gently tap the pan on the counter a few times to release any air bubbles.
5
Bake for ⏱️ 1 hour. The center of the cake will still be quite jiggly.
6
Turn off the oven and leave the cake inside with the door closed for 1 additional hour.
7
Remove from the oven and let cool completely at room temperature. Then chill for at least ⏱️ 8 hours (overnight is best).
8
Release the springform pan and carefully remove the cheesecake. If needed, dip a knife in hot water and run it around the edges to help loosen it.
9
Slice and serve with fresh berries, whipped cream, and/or a dusting of powdered sugar.
Berries (whipped cream or powdered sugar, for serving (optional))
Nutrition Facts
calories
724 kcal
fat Content
52 g
serving Size
1 serving
fiber Content
0.1 g
sugar Content
42 g
sodium Content
371 mg
protein Content
15 g
trans Fat Content
0.5 g
cholesterol Content
235 mg
carbohydrate Content
50 g
saturated Fat Content
30 g
unsaturated Fat Content
16 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...