Italian Cream Cheese and Ricotta Cheesecake

Great recipe. I have made it many times. I also get a crack so may try the water bath suggestion. Has anyone ever tried to freeze this cheesecake?

LOVED this recipe!!!! I reduced the amount of sugar because I don’t like too much “sweet “ and it was amazing! Best cheesecake ever!!! And even better the next day after refrigerating.

Every thing was great except over night it was weeping my plate had water coming out of the cake,, it was cool when I covered it ..I live in buffalo n.y. It was humid ..does that matter.

This was superb! I made half the recipe and just cut the sugar a bit plus used plain yogurt instead of sour cream, as someone suggested. Baked in ramekins (5 in total) in a glass pan filled with water. Also followed the suggestions to avoid cracks. Kids and us loved this =)

This tastes wonderful. I did substitute 0% fat Greek Yogurt for the sour cream, and used Neuchatel cheese instead of full-fat cream cheese. It was very successful!! Thank you, thank you!

My first cheesecake – very happy with it! No cracks. Thank you! P.S. I used organic date sugar instead of regular sugar.

Everyone LOVES this cheesecake. Only problem I have is it always cracks on top. Any ideas?

I was looking for a lighter cheesecake to finish a heavy meal. This was perfect. During the cooling process it did develop a crater of a crack, so I covered it with fresh raspberries. It still was delicious and would recommend it highly since it was simple to make. Next time I will bake in a water bath and cool longer before placing in the refrigerator.

It was a great recipe and the cake came out great. Glad you shared it, a lot of expert chefs on here but for wife making it one time it was awesome. Crack in the cake made it authentic!

I made this recipe exactly as written with the exception of beating the ricotta and cream cheese for an additional 5-8 minutes to ensure it was light and fluffy. Everything else was followed to a T. The cake was very much like a batter when I poured it into a 9 inch spring form pan which I buttered and dusted with sugar. I baked it in a water bath at 325 degrees for 90 minutes and turned the oven off leaving the cake in for an additional 2 hours. I was pleased to find the cake a very light light brown color, solidified like a beautiful custard without any cracking. After leaving it on the counter for another hour I then covered it with plastic wrap and placed it in the fridge overnight. The sides of the pan were removed without any problem the next day and the cake was served with a blueberry topping made from Maine tiny wild blueberries as a compote. Honestly this is the best, lightest and most beautiful cheesecake I have ever made. I thank you very much for the recipe that resulted in a most beautiful desert without a hitch. This was actually a practice run, as I plan on making this cake for an Easter dinner, along with a decadent carrot cake.

This is the best cheesecake I have ever made. I substituted gluten free flour for the regular flour and I soften the cream cheese in the microwave to avoid it being lumpy. Everyone loved it and wanted the recipe!

I love this cheesecake. I have made this many times. Always get a ton of rave reviews from my guests. The texture makes it lighter and tastier than a New York cheesecake. I typically cook it in a water bath and have had no issue with cracks. I also make a fresh strawberry topping for it. Beautiful!

This recipe is excellent. The only things that I do differently is creaming the cream cheese and adding the sugar together, so there are no lumps. I also added 1 tablespoon of vanilla along with the tablespoon of fresh lemon juice. I put water in a pan and put the wrapped cheesecake pan in it to help keep it from cracking.

I made this with a few modifications per the reviews I read. I added a third package of cream cheese and cut the sour cream down to 8 ounces. I increased the sugar to a little over 2 cups and it still wasn’t overly sweet, just right. I tripled the vanilla. I squeezed the juice from a whole lemon. Zested it too and put that in the batter. I made a crust from cinnamon graham crackers, butter and sugar. I cooked it at 300 for 70 minutes in a water bath and then turned the oven off and left it in for 3 hours but it still cracked. Next time I’ll put a pan of water on the lower shelf…much easier….and cook it less. The topping was fresh blueberries with wild blueberry preserves nuked until runny. Took it into work and more than 1 person said it was the best cheesecake they’d ever had in their life!

This is a nice fluffy cheesecake! We have made it a few times & each time it turns out perfect. The texture was excellent! This time we will use caramel topping with chocolate shavings! Thanks, Tracie

Great cheese cake!! This cheese cake was better than the ones I purchase at Juniors in Brooklyn and D’aiuto on 8th Ave. in NYP. I used this recipe but baked it at 330 for one hour in a springform pan wrapped in foil then placed in a pan of 1″ hot water then I let it rest in oven for two hours, no cracks.

This recipe makes absolutely scrumptious cheesecake!!!!!

I did no lemon. Wife says it’s the best Ricotta cheesecake she’s has ever had.

I’ve made it several times it’s always a hit!

a very unique and odd cheesecake… this needed quite a bit of help, i tripled the vanilla and added another 3/4 cups of sugar (i don’t like them super sweet but this was ridiculously unsweet) i also added lemon zest. the flour and cornstarch seem excessive but i didn’t change them, next time i will halve their amount and just add an extra egg i think. it also makes a huge amount of filling, i baked mine in a large cake pan after all and it worked well. i also added a simple sour cream and lemon zest topping since it was rather plain without.

Tasted okay, but has a weird, dry, almost grainy texture. Needs to be a bit sweeter for my taste.