1/1 Photo of Jesse's Italian Ricotta Cheesecake
Marsha Mazz's Note:
This was my mother-in-law's recipe. This cheese cake is eextremely rich but light in texture. Keeping it from sinking in the middle after cooking is tricky - don't open the oven door until it is completely cooled. It tastes best after sitting in the refrigerator overnight. But, don't wrap it tightly or place it in a plastic container because moisture will collect on top and cause it to sink. Even a bit sunken, it is my favorite cheese cake.
My Private Note
Units: US | Metric
- 1Do not preheat the oven.
- 2Butter the sides and bottom of a 10 inch spring form pan.
- 3Blend the cheeses.
- 4Add sugar to the cheese mixture and mix well.
- 5Beat in the eggs one at a time.
- 6Add the vanilla, lemon juice corn starch, and butter and blend well.
- 7Fold-in the sour cream.
- 8Pour the batter into the prepared spring form pan.
- 9Place the pan in a cold oven and cook at 325° for one hour.
- 10Do not open the door during cooking. Once the cooking time is up, turn off the oven and let the cheese cake cool in the oven for at least two hours.
- 11Use your favorite topping. I like fresh strawberries or canned light cherry pie filling.
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Nutritional Facts for Jesse's Italian Ricotta Cheesecake
Serving Size: 1 (195 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 518.5
- Calories from Fat 333
- Total Fat 37.0 g
- Saturated Fat 21.3 g
- Cholesterol 183.7 mg
- Sodium 290.3 mg
- Total Carbohydrate 36.9 g
- Dietary Fiber 0.0 g
- Sugars 33.2 g
- Protein 11.3 g