New York Italian Style Cheesecake
Description
This New York Italian-style cheesecake recipe is crustless and needs time to cool. Cream cheese, ricotta cheese, and sour cream make it rich and smooth.
Ingredients
•
1 pound cream cheese, softened
•
1 pound ricotta cheese
•
1 1/2 cups white sugar
•
4 eggs
•
1/4 cup butter, melted and cooled
•
3 tablespoons all-purpose flour
•
3 tablespoons cornstarch
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2 1/2 teaspoons vanilla extract
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2 cups sour cream
•
2 tablespoons lemon juice
Directions
1
Preheat the oven to 325 degrees F (165 degrees C) with an oven rack in the middle position.
2
Beat cream cheese, ricotta cheese, and sugar in a large bowl with an electric mixer until well combined. Beat in eggs, one at a time. Add butter, flour, cornstarch, and vanilla extract; beat until well combined. Fold in sour cream and lemon juice; pour into an ungreased 10-inch springform pan.
3
Bake in the preheated oven for 1 hour. Turn off oven; leave cheesecake inside the oven for 2 hours. Remove cheesecake from the oven; cool completely.
4
Run a thin spatula around edges of pan before opening pan to remove cheesecake. Serve cold or at room temperature; refrigerate leftovers.