Italian Cheesecake Recipe
Cream Cheese and Ricotta Cheesecake, Graham Cracker Crust, Sweetened Sour Cream Glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Cheesecake Filling
Sour Cream Glaze
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to make it compact and even.
- 3
Bake the Crust
Place the crust in the preheated oven and bake for 8-10 minutes until lightly golden. Remove and let cool while preparing the filling.
Cheesecake Filling
- 4
Mix the Cream Cheese and Ricotta
In a large mixing bowl, beat the softened cream cheese until smooth. Add the ricotta cheese and mix until well combined.
- 5
Add Sugar and Flavorings
Gradually add the granulated sugar, mixing until fully incorporated. Then add the vanilla extract and lemon zest, mixing until smooth.
- 6
Incorporate the Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 7
Pour into the Crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 8
Bake the Cheesecake
Bake in the preheated oven for 45-50 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Sour Cream Glaze
- 9
Prepare the Glaze
In a medium bowl, combine the sour cream, granulated sugar, and vanilla extract. Mix until smooth.
- 10
Glaze the Cheesecake
Spread the sour cream glaze over the top of the cheesecake once it has cooled. Smooth it out evenly.
- 11
Chill the Cheesecake
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.
