Recipe By tfernini
Rating
Published Jun 19th
New York Italian Style Cheesecake
Prep 20m Cook 1h Additional 3h Ready In 4h 20m
Servings 1 10-inch cheesecake Calories 452.3

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.

Recipe 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

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
  2. 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.
  3. 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.

Nutrition Facts

  • Calories 452.3
  • Carbohydrate 32.6 g
  • Cholesterol 149.9 mg
  • Fat 31.7 g
  • Fiber 0.1 g
  • Protein 10.7 g
  • Saturated Fat 19.4 g
  • Sodium 215 mg
  • Sugar 25.5 g

Reviews

  1. Here's why it may be gritty for some: the ricotta cheese should not be allowed to come to room temperature the way cream cheese does. When ricotta is mixed into a recipe warm (and over mixed) it does become grainy. Hope this helps.
  2. High altitude trials: I live at 5600 ft. You MUST increase the flour & corn starch or it's too watery. I tried 4 Tbl each and it was still too creamy in the center. Suggest a total of 9.5 Tbl total of equal parts flour and corn starch. Have used almost an identical recipe at - Read more ...
  3. My husband loves this cake! I've made it several times. I omit the flour and add another T. cornstarch to make it gluten free for my daughter who has celiacs.
  4. It was not my favorite. Followed exacty & was watery. Would not make again.
  5. Used 1/2 cup of butter and 3 Tsp of vanilla. GREAT RECIPE. This is what real New York cheesecake should taste like.
  6. I made this for my daughters birthday. She loves good cheesecake as do I. It is absolutely devine! Did not change any part of the recipe. If you enjoy truly delicious cheesecake this is it!
  7. What a creamy delicious, not too sweet hit! I always use LITE cream cheese and sour cream. I also cut the recipe in half, since there's just two of us. And I made a delicious cinnamon graham cracker crust that I found on this website (just added cinnamon to it)! Oh, this was so yummy. - Read more ...
  8. Made this yesterday and what a treat! Didn't change a thing which is unusual for me but the right decision as this recipe is perfect. My husband and I kept commenting on the flavors rising to the top.... Ricotta! Sour cream! Cheese! Lemon! Love this recipe and have a feeling "traditional" cheesecake has lost it's - Read more ...
  9. I have been making this and the lemon taste does not shine through. It is wonderful as written. Although I use 1/2 cup melted butter and cooled as posted on this site under Italian cream cheese and ricotta cheesecake submitted by April.
  10. THIS IS THE RECIPE I'VE USED FOR 30 YEARS. DON'T CHANGE A THING. IT IS DELICIOUS & GETS RAVES WHENEVER I TAKE IT SOMEWHERE. AND IT'S NOT DIFFICULT, ALTHOUGH EVERYONE THINKS IT IS!!