Ingredients
For the Cheesecake:
- Butter or cooking spray (for greasing)
- 16 oz cream cheese (2 8-oz packages, softened to room temperature)
- 2 cups whole milk ricotta cheese (1 pint)
- 1 ½ cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon vanilla extract
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- ½ cup butter (1 stick, melted and cooled)
- 2 cups sour cream (1 pint)
For Serving (Optional):
- Berries
- Whipped cream
- Powdered sugar
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan thoroughly with softened butter or cooking spray to prevent sticking.
- Mix cheeses: In a large bowl, beat the softened cream cheese and whole milk ricotta together using an electric mixer or stand mixer until the mixture is smooth and creamy with no lumps.
- Add remaining ingredients: To the cheese mixture, add granulated sugar, eggs, freshly squeezed lemon juice, vanilla extract, cornstarch, all-purpose flour, melted and cooled butter, and sour cream. Mix until just combined and completely smooth, being careful not to overmix or whip the batter too much to maintain the desired texture.
- Pour and smooth batter: Pour the batter into the prepared springform pan and smooth the top with a spatula. Gently tap the pan on the counter a few times to release any trapped air bubbles for an even bake.
- Bake: Bake the cheesecake for 1 hour at 350°F. The center of the cake should still look quite jiggly and not fully set.
- Slow cooling in oven: After baking, turn off the oven and leave the cheesecake inside with the door closed for an additional hour to allow gradual cooling and prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 8 hours, preferably overnight, to fully set.
- Remove from pan: Carefully release the springform pan sides. If needed, dip a knife in hot water, wipe off excess moisture, and run it gently around the edges of the cheesecake to loosen it for a clean removal.
- Serve: Slice the cheesecake and serve chilled. Optionally garnish with fresh berries, whipped cream, or a dusting of powdered sugar for added flavor and presentation.
Notes
- Use room temperature ingredients for the smoothest batter and best texture.
- Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
- The cheesecake center should remain slightly jiggly after baking; it will firm up as it cools and chills.
- Allowing the cheesecake to stay in the turned-off oven helps prevent sudden temperature changes that can cause cracking.
- Chilling the cheesecake for at least 8 hours is essential for optimal texture and flavor development.
- Using a springform pan makes it easier to release the cheesecake without damage.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian
