Italian Ricotta Cheesecake

 

This cheesecake is creamy and dreamy!

Italian Ricotta Cheesecake

Ingredients

2-lbs. ricotta

2-8 ounce packages of cream cheese

6-tablespoons sugar

2-tablespoons fresh lemon juice

1-tablespoon vanilla

6-eggs

1-pint sour cream

Directions

1-Preheat a 9-inch springform pan with butter and flour. Preheat the oven to 350°F. Bring all of the ingredients to room temperature.

2-Mix together the ricotta and cream cheese. Mix in the sugar, lemon juice, and vanilla extract. Beat thoroughly.

3-At low speed, blend in one egg at a time. Pour in the sour cream mixture. Set on a baking sheet to collect any drips. 1 hour in the oven

4-Remove the cake from the oven and set it aside for 3-5 hours to cool.

5-Refrigerate for at least an hour, preferably overnight, before serving. With fresh berries, crushed pineapple, or cherry pie filling, serve.