Steps to Make Best New York Style Cheesecake

New York Italian Style Cheesecake

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Recipe Summary 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.

Ingredients | Best New York Style Cheesecake

1 pound cream cheese, softened

1 pound ricotta cheese

1 ½ cups white sugar

4 eggs

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

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.

Info | Best New York Style Cheesecake

prep: 20 mins cook: 1 hr additional: 3 hrs total: 4 hrs 20 mins Servings: 12 Yield: 1 10-inch cheesecake

TAG : New York Italian Style Cheesecake

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