Italian Cheesecake

"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."
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Ready In:
2hrs 15mins
1 cheesecake




  • 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.

Questions & Replies

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  1. 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!
  2. 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!


It would be hard for me to choose between my two favorite hobbies, cooking and reading, so frequently I compromise and read a cookbook! My husband thinks we have an annex of the public library in our house there are so many books.
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