Italian Cream Cheese And Ricotta Cheesecake Recipe 415 Recipes

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE

Steps:

• 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.

RAO'S ITALIAN CHEESECAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 300 F. Lightly butter 9-inch springform pan and coat it with breadcrumbs, shaking off any excess. Press the ricotta cheese through a fine sieve, combine it with cream cheese into the large bowl of an electric mixer. Beat on medium speed with the whisk attachment (not the paddle) for a total of five minutes, stopping several times to scrape the sides of the bowl with a rubber spatula. Add eggs, one at a time and beat until well incorporated (scrape the bowl if necessary). Add 1 1/4 cups of sugar (slowly), 2 teaspoons of vanilla and lemon zest and beat for an additional four minutes. Pour the mixture into the pan. The pan should be 4/5 full. It may not be necessary to use all of the mixture. Bake for 50 minutes, decrease the temperature to 285 F and bake for another 30 minutes. After the cake is put in the oven, beat (using the cleaned whisk attachment) together the sour cream and the remaining sugar and vanilla. Chill. When baking time is finished, generously coat the top of the cake with the cold sour cream mixture. Reset the oven to 300 F and bake for another 10 minutes. Remove from the oven and cool on a wire rack. When cool, remove the springform pan and refrigerate until ready to serve.

NICOLE'S ITALIAN RICOTTA CHEESECAKE

Steps:

• In a mixer, beat cream cheese and sugar until combined.
• Add ricotta cheese and sour cream and whip until smooth.
• Mix in eggs, vanilla and anise extract.
• Slowly add in flour and mix well at high speed three minutes.
• Pour into a greased and floured spring form pan.
• Bake at 425 for 15 minutes.
• Reduce heat to 350 and bake one hour until set and starting to brown.
• Toothpick will come out clean when inserted in center.
• Cool completely. Refrigerate at least 4 hours before serving.