As a good Italian girl the art of making the perfect Italian Ricotta Cheesecake is a must. I love the punch of flavor the the Gingersnap cookies and lemon zest gives this delicate cheesecake. The texture of this cheesecake is light and fluffy.
Italian Ricotta Cheesecake
Italian Ricotta Cheesecake
- 2- 8 oz pkg cream cheese (softened)
- 1 – 16 oz container ricotta cheese
- 1-1/2 cup granulated sugar
- 4 eggs
- 1 tsp. vanilla extract
- 3 TBSP cornstarch
- 3 TBSP flour
- 1/2 cup butter melted
- 1 cup gingersnap cookies (crushed)
- 1 pint sour cream
- Preheat oven to 350.
- Grease a springform pan.
- In a bowl, combine gingersnap cookies and butter.
- Press into prepared pan.
- Bake in oven for 20 minutes.
- In a mixer, combine the rest of the ingredients until combined.
- Pour into prepared crust.
- Bake in oven for 1 hour. Turn off the oven and leave the cake in the oven with the door ajar for 2 hours.
- Remove from oven and chill in refrigerator for at least 2 hours (overnight is better)