4.8 from 12 votes
Ricotta Cheesecake
Ricotta Cheesecake is inspired by Italian cheesecake with a more light and airy texture. It's the perfect easy and elegant dessert.
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings:
12
Servings
Calories:
473 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 16 ounces (2 packages) cream cheese , softened
- 16 ounces ricotta cheese
- 1 1/2 cups white sugar
- 4 egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1/2 cup butter , melted and cooled
- 1 pint sour cream
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a 9-inch springform pan.
- Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined.
- Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter.
- Add the sour cream last and stir.
- Pour the mixture into the prepared springform pan.
- Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more.
- Allow to cool completely in refrigerator before serving.
Cup of Yum
Nutrition Information
Calories
473kcal
(24%)
Carbohydrates
32g
(11%)
Protein
9g
(18%)
Fat
35g
(54%)
Saturated Fat
20g
(100%)
Trans Fat
1g
(50%)
Cholesterol
156mg
(52%)
Sodium
274mg
(11%)
Potassium
174mg
(4%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
1237IU
(25%)
Vitamin C
1mg
(1%)
Calcium
170mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Servings
Amount Per Serving
Calories 473
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 274mg | 11% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 1237IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.