Name: Italian Cream Cheese and Ricotta Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cream cheese, softened - 2 (8 ounce) packages; Ricotta cheese - 1 (16 ounce) container; Eggs - 4 large; White sugar - 1 ½ cups; Butter, melted and cooled - ½ cup; Flour - 3 tablespoons; Cornstarch - 3 tablespoons; Lemon juice - 1 tablespoon; Vanilla extract - 1 teaspoon; Sour cream - 1 pint

Ingredients for - Italian Cream Cheese and Ricotta Cheesecake

1. Cream cheese, softened 2 (8 ounce) packages

2. Ricotta cheese 1 (16 ounce) container

3. Eggs 4 large

4. White sugar 1 ½ cups

5. Butter, melted and cooled ½ cup

6. Flour 3 tablespoons

7. Cornstarch 3 tablespoons

8. Lemon juice 1 tablespoon

9. Vanilla extract 1 teaspoon

10. Sour cream 1 pint

How to cook deliciously - Italian Cream Cheese and Ricotta Cheesecake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.

2 . Stage

Mix cream cheese and ricotta cheese together in a mixing bowl until well combined. Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine. Stir in sour cream and pour into the prepared pan.

3 . Stage

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. Cool cheesecake completely in the refrigerator before serving.