New York Italian Style Cheesecake

This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.

Original recipe makes 1 10-inch cheesecake

Ingredients

1 pound cream cheese, softened
1 pound ricotta cheese
1 1/2 cups white sugar
4 eggs
1/4 cup butter, melted and cooled
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2 1/2 teaspoons vanilla extract
2 cups sour cream
2 tablespoons lemon juice

PREP

20 mins
COOK

1 hr
READY IN

4 hrs 20 mins

Directions

Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.
Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.