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A New Yorker S Real Italian Cheesecake Recipe

Prepare for a cheesecake revelation! This New Yorker's Real Italian Cheesecake recipe is so unbelievably creamy and delicious, it'll redefine your expectations. Warning: once you taste this, other cheesecakes will pale in comparison! This decadent dessert features a buttery graham cracker crust and a rich, smooth filling made with the finest ricotta and cream cheese. Get ready for the ultimate cheesecake experience. Perfect for special occasions or a truly unforgettable treat.

Prep Time 60 mins
Cook Time 285 mins
Calories 486.4 kcal
Protein 29g
Rating 3.3 (9 Reviews)
A New Yorker S Real Italian Cheesecake

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for A New Yorker S Real Italian Cheesecake

  • Graham Crackers
  • ¼ cup granulated sugar (for crust) + ½ cup granulated sugar (for filling)
  • Butter
  • 3 (15-ounce) packages ricotta cheese
  • 2 (8-ounce) packages cream cheese (softened)
  • 4 large eggs
  • ¼ cup all-purpose flour
  • 1 cup sour cream
  • Vanilla Extract

How to Make A New Yorker S Real Italian Cheesecake

  1. Preheat oven to 325°F (160°C).
  2. Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in during baking.
  3. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
  4. Press the crumb mixture firmly into the bottom and up the sides of the prepared springform pan. Bake for 7-10 minutes, or until golden brown.
  5. Cool the crust completely on a wire rack while preparing the filling.
  6. In a large bowl, beat together 3 (15-ounce) packages of ricotta cheese, 2 (8-ounce) packages of cream cheese (softened), ½ cup granulated sugar, and ¼ cup all-purpose flour until completely smooth and creamy.
  7. Beat in 4 large eggs one at a time, mixing well after each addition. Be careful not to overmix.
  8. Stir in 1 cup sour cream and 1 teaspoon vanilla extract by hand.
  9. Pour the batter into the cooled crust.
  10. Place the springform pan into a larger rectangular roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
  11. Ensure the foil around the springform pan is high enough to prevent water from seeping in.
  12. Bake for 90 minutes.
  13. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another 60 minutes.
  14. Carefully remove the cheesecake from the water bath and remove the foil from the springform pan.
  15. Cool completely on a wire rack for at least 1 hour.
  16. Cover the cheesecake with plastic wrap and refrigerate overnight to allow the flavors to meld and the cheesecake to set completely.
  17. Enjoy your incredible cheesecake!

Chef's Tip for Extra Flavor

Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

88g

Fat

97g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy American European Holiday Event Vegetarian Italian Cheesecake Cheese Eggs Dietary Equipment Small Appliance Mixer Presentation Served Cold