New York Italian Style Cheesecake

This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 452 Calories

Ingredients

• 1 ½ cups white sugar
• 4 eggs
• 2 ½ teaspoons vanilla extract
• 3 tablespoons all-purpose flour
• 2 cups sour cream
• 3 tablespoons cornstarch
• 1 pound ricotta cheese
• ¼ cup butter, melted and cooled
• 2 tablespoons lemon juice (Optional)
• 1 pound cream cheese, softened

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.

Step 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.

Step 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.