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italian-cream-cheese-and-ricotta-cheesecake-recipe

Italian Cream Cheese and Ricotta Cheesecake

This recipe is gluten free.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Cheesecake Ingredients

  • 2 cups Ricotta Cheese
  • 1 cup Cream Cheese softened
  • 1 cup Sugar
  • 4 Eggs
  • 1 teaspoon Vanilla Extract
  • ¼ cup Cornstarch
  • ¼ cup Heavy Cream

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the ricotta cheese, cream cheese, and sugar. Mix until smooth.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the vanilla extract and cornstarch until well combined.
  5. Finally, fold in the heavy cream.
  6. Pour the mixture into a greased 9-inch springform pan.
  7. Bake in the preheated oven for about 60 minutes, or until the center is set and the top is lightly golden.
  8. Let the cheesecake cool in the pan, then refrigerate for at least 4 hours before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 200mg | Potassium: 150mg | Sugar: 25g | Vitamin A: 500IU | Calcium: 150mg | Iron: 1mg

Keywords

Cheesecake, Gluten-Free
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