May 26, 2011
Ricotta cheescake is much lighter opposed to the American classic. To make this cheescake spectacular, you should use the freshest ricotta you can find (it is worth a trip to the local farmer's market). The fresh ricotta gives the cheesecake a softer texture so that it melts in your mouth. This recipe highlights the flavor of the ricotta by keeping other flavors to a minimum- a little lemon is all you need.
Ingredients:
1 pound CREAM CHEESE
1 ½ tablespoons VANILLA
1 pound RICOTTA CHEESE
2 tablespoons LEMON JUICE
2 teaspoons LEMON PEEL, grated
1 pint SOUR CREAM
3 tablespoons FLOUR
1 ½ cups SUGAR
3 tablespoons CORNSTARCH
4 Jumbo EGGS
For full recipe, click below
Italian Ricotta Cheesecake 
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