New York Italian Style Cheesecake
Ingredients
- 1 pound cream cheese, softened
- 1 pound ricotta cheese
- 1 ½ cups white sugar
- 4 eggs
- ¼ cup butter, melted and cooled
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2 ½ teaspoons vanilla extract
- 2 cups sour cream
- 2 tablespoons lemon juice (Optional)
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Instructions
- Preheat the oven to 325 degrees F (165 degrees C) with an oven rack in the middle position.
- 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.
- 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.
- Run a thin spatula around edges of pan before opening pan to remove cheesecake. Serve cold or at room temperature; refrigerate leftovers.
Source
Original recipe: View Original