Ingredients for Italian Cheesecake
- 15 ounces whole milk ricotta cheese, drained
- 1 1/2 cups granulated sugar
- 3 (8 ounce) packages cream cheese, softened
- 4 large eggs
- Flour
- Sour Cream
- Lemon Juice
- Vanilla
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How to Make Italian Cheesecake
- Preheat oven to 325°F (160°C).
- In a large bowl, beat cream cheese until smooth and creamy.
- Gradually add sugar, beating until combined.
- Beat in eggs one at a time, then stir in vanilla extract and ricotta cheese.
- Pour batter into a greased 9-inch springform pan.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 135 minutes, or until the cheesecake is set and no longer jiggles in the center. Do not open the oven door during baking!
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
89g
Fat
68g
Carbs
8g
