A New Yorker's Real Italian Cheesecake

"WARNING: once you eat this you will NEVER be able to eat any other cheesecake as long as you live! But it is so worth it! YUMMY! As I cheesecake lover, I am almost bummed to have eaten this because after tasting it no other cheesecake ever compares to its superior taste!"
photo by Kesha C. photo by Kesha C.
photo by Kesha C.
Ready In:
4hrs 45mins
12 slices




  • Preheat oven to 325°F.
  • Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
  • Mix sugar, crumbs, and melted butter together well to form crust.
  • Press this mixture into the bottom of the springform pan and up the sides until you run out.
  • Bake crust for about 7-10 minutes or until golden brown.
  • Cool on wire rack while preparing the batter.
  • With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
  • Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
  • Stir in the sour cream and vanilla by hand.
  • Pour mixture into cooled crust.
  • Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
  • Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
  • Bake for 90 minutes.
  • After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
  • Carefully remove cake from water pan and remove foil from springform pan.
  • Cool on wire rack for 1 hour.
  • Cover cake with plastic wrap and chill in refrigerator overnight.
  • Enjoy!

Questions & Replies

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  1. bac1095
    Does the cheesecake have to be refrigerated?
    I made this but mine didnt come out like this. The top of mine is brown and i followed all the directions.
  3. swalsh9
    Can you make the cheesecake without a crust


  1. dawn8343
    Delicious! Made this two weeks ago (made 2 cheese cakes) and it was just soooo good. I gave one away, and you would have thought Id given them gold! Im making just 1 of these for Thanksgiving, but adding pumpkin puree, pumpkin pie spice and half cup brown sugar. Also added cinnamon to the grahm cracker crust! Topping when cooled before chilled... with sour cream sweeted frosting. And serving with pumpkin spiced whipped cream. Ill let you know how it turns out
  2. James V
    I put 5 stars only because I didn't make it (or will) and others enjoy it and I don't want to demean the post. I just have a comment in regards to the title of "a New Yorkers real Italian Cheesecake" I am a NYC raised Italian American and this is by far not an "Italian" cheesecake. The only cheese should be ricotta and there should be citrus zest in there as well (usually lemon). I'm sure this is delicious but it's not a real NY Italian cheesecake.
  3. David S.
    This sounds great! I usually make a classic New York Cheesecake, but look forward to trying an Italian one. I've looked at a few of the recipes and suspect that the true classic Italian are the ones with Ricotta Cheese and Marscapone, as opposed to cream cheese. But this looks great and it's the one I'm going to try.<br/>For mpanarese & Nichole Beaver- The recipe DOES say whe to add the flour. It's step #7, which says "With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth".
  4. mpanarese
    My son made this cheesecake for me and it was the best cheesecake ever! I think I ate the whole cake by myself (not all in one sitting of course) but one piece lead to another, and another, and before you know it it was all gone! I am now making this cheesecake myself and I hope it comes out as yummy as when my son made it. Great recipe!! Oh, one more thing I forgot to mention was that in the recipe it calls for 6 tablespoons of flour but it does not indicate when to add the flour. I noticed that another reviewer said the same thing, and I did the same thing (I added it to the batter).
  5. Nichole Beaver
    We really really enjoyed this cheesecake and ate it for breakfast this week. Yum for sure. However, we did kind of wonder when/where the 6 tablespoons of flour were to go. Therefore, we added them into the batter. This cheesecake may take some time, effort, and work but it is so worth it!!


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