Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Italian Ricotta Cheesecake
Prep Time
40
minutes
minutes
Cook Time
3
minutes
minutes
Total Time
43
minutes
minutes
Author
Jenn Powell
Ingredients
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
Instructions
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)