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Italian Cream Cheese And Ricotta Cheesecake
So in this recipe i used melted butter and i find it more convenient using it because we usually have butter in the house and you can let your oreo balls sit for a while or store it at room temperature unlike cream cheese that needs to be refrigerated.
Recipe Summary Italian Cream Cheese And Ricotta Cheesecake
This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.Ingredients | Oreo Dessert Recipes No Cream Cheese
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
½ cup butter, melted and cooled
1 pint sour cream
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Info | Oreo Dessert Recipes No Cream Cheese
prep:
15 mins
cook:
2 hrs
additional:
4 hrs
total:
6 hrs 15 mins
Servings:
8
Yield:
1 9-inch cheesecake
