Ingredients for Nicole's Italian Ricotta Cheesecake
- 16 ounces (2 packages) cream cheese, softened
- 1 ½ cups granulated sugar
- Whole Milk Ricotta Cheese
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- Anise
- ¼ cup all-purpose flour
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How to Make Nicole's Italian Ricotta Cheesecake
- Preheat oven to 425°F (220°C). Grease and flour a 9-inch springform pan.
- In a stand mixer, beat 16 ounces (2 packages) of cream cheese and 1 ½ cups granulated sugar until smooth and creamy.
- Add 24 ounces (about 3 cups) whole milk ricotta cheese and 1 cup sour cream; beat until well combined.
- In a separate bowl, whisk together 4 large eggs, 2 teaspoons vanilla extract, and ½ teaspoon anise extract.
- Gradually add the egg mixture to the cream cheese mixture, mixing on low speed until just combined.
- Gradually add ¼ cup all-purpose flour; mix on high speed for 3 minutes.
- Pour batter into the prepared springform pan.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and bake for 50-60 minutes, or until the cheesecake is set and the edges are lightly golden brown. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
142g
Fat
94g
Carbs
15g
