Prep 15 mins
Cook 2 hrs
This was my Nonna's recipe. We always had this for the holidays. It is my favorite cheesecake because it doesn't have a crust. The most important thing is to NOT open the oven door.
- 1 1⁄2 lbs ricotta cheese
- 1 1⁄2 cups sugar
- 16 ounces cream cheese
- 6 eggs
- 6 tablespoons flour
- 1 pint sour cream
- 1 tablespoon lemon juice
- 1 tablespoon vanilla
- Grease and flour 10" spring form pan.
- Mix the ricotta, sugar, and cream cheese together.
- Add 6 eggs (one at a time and mixing between each), flour, and sour cream, lemon juice, and vanilla.
- Pour batter into pan and bake 1 hour at 350.
- Turn oven off and leave the cake in the oven for another hour. DO NOT OPEN OVEN!
- Cool completely and spread with 1 jar of pineapple or cherry preserves, fresh strawberries, or any other topping of your choice.
While this recipe was very tasty, seemed a bit too grainy from the ricotta. I will definitely be making it again but think I may not add as much ricotta. Nevertheless though, this is a definite repeat make recipe, thanks so much for sharing such an easy recipe!
I grew up in New York and always loved the texture of a New York Cheesecake, but didn't like the heavyness of it. This Cheesecake is perfect, we ate it still warm which is even a lighter taste. I chilled it and tasted it this morning and it has set up so nicely. with a great texture and weight and It is so easy to make, because you are not watching it every five minutes. I would make it the day before you plan on serving it, I do perfer it chilled and then you can warm up to room temp. But it is cheese so it should be kept chilled. I made it plain, then melted some dark chocolate raspberry chips and drizzled on top. Just enough sweetness. I had to take it off the table to stop my husband from eating the entire thing. All he kept saying is keep this recipe! Thanks for sharing it!