Name: Italian (Ricotta) Cheesecake
Cuisine: dessert_ingredients
Ingredients: Ricotta cheese; Sour cream; Cream cheese; Granulated sugar; Butter; Eggs; All-purpose flour; Cornstarch; Lemon juice; Vanilla extract

An image of crustless Italian (Ricotta) Cheesecake, captured from the side 10 feet away with a wide-angle lens, including background elements, elegantly plated for fine dining on a small salad plate. The cheesecake is displayed as a single portion, showcasing its creamy texture and golden-brown top. The setting features the dish on a small cafe table, accompanied by a newspaper and a coffee mug nearby, emphasizing a casual yet refined dining experience.

Italian cheesecake focusing on Ricotta cheese

Ingredients

Ricotta cheese: 1 Lbs
Sour cream: 1 Lbs
Cream cheese: 1 Lbs
Granulated sugar: 1 1/2 Cup
Butter: 1/2 Cup
Eggs: 3 Each
All-purpose flour: 3 TBSP
Cornstarch: 3 TBSP
Lemon juice: 1 1/2 TBSP
Vanilla extract: 1 1/2 TSP

Instructions

All ingredients must be room temperature. Preheat oven to 350 degrees.
Grease and flour bottom and sides of 10" springform pan.
In a large bowl beat ricotta, sour cream, and cream cheese until well blended.
Beat in sugar and melted butter.
Add eggs one at a time, beating after each addition.
Add cornstarch and flour, mix, and add lemon juice and vanilla, and mix well.
Bake in middle of oven for 1 hour. Turn off oven, but leave cheesecake inside for another hour. Cool, and release from pan. Refridgerate.

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