Quite a while ago I had received a Homemade Italian Cheesecake recipe from a very good friend and reader, Jeannette Paladino/Write Speak Sell.
With all that was going on in the last few months, I never had a chance to devote time to making this recipe and take the pictures I wanted of the finished product. Well, with the holidays over and a quieter house I was able to make this amazing cheesecake. All I can say is WOW!
This is an old family recipe that Jeanette had first tasted on Christmas Eve a few years ago. Her nephew’s wife had made it. It was so delicious that she asked about it. Here, is the story of this recipe. Her cousin had this recipe for a very long time and had not tried it. While thumbing thru her recipe box, she found it and decided it was time to give it a try. Here is the best part. The recipe had been sitting in her cousin’s recipe box for over 20 years! This recipe has since been resurrected as one of Jeanette’s family favorites. You never know what treasures you may find when you go looking, and this certainly is one
This is a recipe that you must not miss, and it’s amazing good and oh so easy to boot.
Homemade Italian Cheesecake
- 2 8 oz. pkgs. cream cheese
- 1 15 oz. container ricotta cheese
- 1 Cup sour cream
- 1 Stick butter (salted)
- 4 Eggs, slightly beaten
- 2 Tablespoons vanilla
- 3 Tablespoons cornstarch
- 1-1/2 Cups sugar
Preheat oven to 375 degrees. Line the bottom of a 9” spring form pan with parchment and butter the bottom and sides.
Cut the butter, cream cheese into smaller chunks. Using an electric mixer, combine all ingredients (except for sour cream) until smooth. Then fold in the sour cream. Carefully pour the batter into the buttered spring form pan. Bake for 1 hour in the center of the oven. After 1 hour, turn off the oven and leave the cake in the oven, with the door shut for 15 more minutes. Allow the cake to cool completely and refrigerate before serving. Serve it plain or with sliced fruit of choice or dessert sauces of your choice.
Notes: I used regular cream cheese, whole milk Ricotta and a good quality butter and sour cream. You can leave the cake in the turned off oven for up to 30 minutes but not any longer. It will continue to cook it just a little bit more.
What I love (and I do mean love) about this Homemade Italian Cheesecake recipe was the ease in making it, and the taste is to die for. I am so grateful that Jeanette sent this recipe to me to try. It will definitely go into my permanent recipe file. This Homemade Italian Cheesecake is a recipe that is worth digging out your electric mixer for. Enjoy.
Time to eat…
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