New York Italian Style Cheesecake


  • 1 pound cream cheese, softened
  • 1 pound ricotta cheese
  • 1 ½ cups white sugar
  • 4eggs
  • ¼ cup butter, melted and cooled
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 2 ½ teaspoons vanilla extract
  • 2 cups sour cream
  • 2 tablespoons lemon juice(Optional)
  • Directions

  • Step 1

    Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.


  • Step 2

    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.

  • Step 3

    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.

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