Ingredients
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2 (8 ounce) packages cream cheese, softened
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1 (16 ounce) container ricotta cheese
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4 large eggs
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1 ½ cups white sugar
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½ cup butter, melted and cooled
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3 tablespoons flour
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3 tablespoons cornstarch
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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1 pint sour cream
Directions
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Gather all ingredients.
![Ingredients to make Italian cream cheese and ricotta cheesecake]()
Dotdash Meredith Food Studios
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
![A greased springform pan]()
Dotdash Meredith Food Studios
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Mix cream cheese and ricotta cheese together in a mixing bowl until well combined.
![A whole of cream cheese and ricotta cheese, blended together]()
Dotdash Meredith Food Studios
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Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine.
![A bowl of cream cheese and ricotta cheese cheesecake batter]()
Dotdash Meredith Food Studios
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Stir in sour cream and pour into the prepared pan.
![A round springform pan with cheesecake batter]()
Dotdash Meredith Food Studios
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Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking.
![A baked Italian cream cheese and ricotta cheesecake]()
Dotdash Meredith Food Studios
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Cool cheesecake completely in the refrigerator before serving.
![A slice of Italian cream cheese and ricotta cheesecake topped with fresh berries]()
Dotdash Meredith Food Studios
Cook’s Note
For best results, do not substitute any ingredients with low-fat unless you've made it before and want to experiment.
Nutrition Facts (per serving)
| 704 | Calories |
| 50g | Fat |
| 50g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 704 | |
| % Daily Value * | |
| Total Fat 50g | 64% |
| Saturated Fat 31g | 154% |
| Cholesterol 228mg | 76% |
| Sodium 384mg | 17% |
| Total Carbohydrate 50g | 18% |
| Dietary Fiber 0g | 0% |
| Total Sugars 38g | |
| Protein 16g | 32% |
| Vitamin C 1mg | 2% |
| Calcium 283mg | 22% |
| Iron 2mg | 9% |
| Potassium 264mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
