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Cheesecake alla Ricotta

Ricotta cheesecake dates back to ancient Rome, with ricotta being made from the leftover whey of other cheeses. The cheesecake itself originated in ancient Greece and evolved in Italy, where ricotta replaced softer Greek cheeses. This created a lighter, mildly sweet dessert that's creamy yet refreshing. Ever tried making it? 🍰
Print Recipe
Course Dessert
Cuisine Italian

Equipment

  • 9” springform pan

Ingredients
  

  • 1 ½ lbs Ricotta Cheese
  • 1 lb Cream Cheese
  • 1 cup sugar
  • 6 eggs
  • 6 tbsp flour
  • 1 tbsp vanilla
  • 1 tbsp lemon juice
  • 1 pt sour cream

Instructions
 

  • Preheat oven to 350˚F.
  • Mix cheeses together at room temperature until incorporated
  • Mix in other ingredients.
  • Grease and flour springform pan. Pour in mixture. (Optional: Sprinkle cinnamon on top of cake before baking.)
  • Bake for 1 hour at 350˚F and then turn oven off while leaving the cake inside for another hour.
  • Cool cake to room temperature and then place into refrigerator overnight.