Italian Ricotta Cheesecake Recipe

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Italian Ricotta Cheesecake
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  1. Blend together ricotta and cream cheese, and add sugar.
  2. Beat in eggs , one at a time.
  3. Add lemon juice, vanilla, cornstarch, flour, and butter and mix well.
  4. Fold in sour cream.
  5. Pour into BUTTERED 10 inch springform pan.
  6. Put cake in cold oven (Do not preheat).
  7. Heat oven 325 degrees and bake for 1 hour.
  8. Turn oven off and leave cake in there for 2 hours. DO NOT open the oven door during this time while its cooling.
  9. Remove cake and finish cooling.
  10. Wrap and refrigerate. Cake is best the next day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 773.37 Kcal (3238 kJ)
Calories from fat 502.24 Kcal
% Daily Value*
Total Fat 55.8g 86%
Cholesterol 292.51mg 98%
Sodium 513.64mg 21%
Potassium 409.08mg 9%
Total Carbs 49.68g 17%
Sugars 31.84g 127%
Dietary Fiber 0.7g 3%
Protein 20.94g 42%
Vitamin C 3.3mg 6%
Vitamin A 0.1mg 3%
Iron 1mg 6%
Calcium 373.6mg 37%
Amount Per 100 g
Calories 244.73 Kcal (1025 kJ)
Calories from fat 158.94 Kcal
% Daily Value*
Total Fat 17.66g 86%
Cholesterol 92.57mg 98%
Sodium 162.54mg 21%
Potassium 129.45mg 9%
Total Carbs 15.72g 17%
Sugars 10.07g 127%
Dietary Fiber 0.22g 3%
Protein 6.63g 42%
Vitamin C 1mg 6%
Iron 0.3mg 6%
Calcium 118.2mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20
  • 22

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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