Italian Cream Cheese and Ricotta Cheesecake

Name: Italian Cream Cheese and Ricotta Cheesecake
Total time: 120 min
Yield: 8 人数
Ingredients: 🧀 2 (8 ounce) packages cream cheese, softened; 🧀 1 (16 ounce) container ricotta cheese; 🥛 1 pint sour cream; 🥚 4 large eggs; 1 ½ cups white sugar; 🧈 ½ cup butter, melted and cooled; 3 tablespoons flour; 3 tablespoons cornstarch; 🍋 1 tablespoon lemon juice; 1 teaspoon vanilla extract

コスト $15, 節約する $20

出典: Recommended by CookPal

120 分
8 人数
$15

Italian Cream Cheese and Ricotta Cheesecake

コスト $15, 節約する $20

出典: Recommended by CookPal

120 分
8 人数
$15

材料

Dairy
- 🧀 2 (8 ounce) packages cream cheese, softened
- 🧀 1 (16 ounce) container ricotta cheese
- 🥛 1 pint sour cream
Protein
- 🥚 4 large eggs
Baking Supplies
- 1 ½ cups white sugar
- 🧈 ½ cup butter, melted and cooled
- 3 tablespoons flour
- 3 tablespoons cornstarch
- 🍋 1 tablespoon lemon juice
- 1 teaspoon vanilla extract

手順

Gather all ingredients.

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

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.

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.

栄養素

1人前あたり

🔥

704

カロリー

16
タンパク質
50
炭水化物
50
脂肪

💡 Ensure cream cheese is softened before mixing to avoid lumps.Cool the cheesecake in the oven to prevent cracks forming on the surface.For a zesty flavor, add lemon zest in addition to lemon juice.