Homemade Italian Cheesecake, findingourwaynow.com

Hello Everyone, Happy Valentine’s Day.  You are going to love this recipe.

Quit 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 really 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! It has since been resurrected as one of Jeanette’s family favorites. You never know what treasures you’ll may find when you go looking, and this certainly is one :-)

So here is a recipe that you must not miss, and it’s really easy to boot.

Homemade Italian Cheesecake

Homemade Italian Cheesecake, findingourwaynow.com

Ingredients:

    • 2  8 oz. pkgs. cream cheese
    • 1 15 oz. container ricotta cheese
    • 1  Cup sour cream
    • 1  Stick butter (salted)
    • 4  Eggs lightly beaten
    • 2  Tablespoons vanilla
    • 3  Tablespoons cornstarch
    • 1-1/2  Cups sugar

Directions:

Homemade Italian Cheesecake, findingourwaynow.comPreheat 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 Homemade Italian Cheesecake, findingourwaynow.comminutes but not any longer.  It will cook it just a bit more.

What I loved (and I do mean love) about this recipe was the ease in making it and the taste was 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 is a recipe that is worth digging out your electric mixer for.  Enjoy.

Happy cooking…

If you enjoyed this recipe, check out some of my others such as the Easy Free Form Rustic Apple Pear TartSkinny S’mores & Super Easy Peanut Butter Cookies. Have fun.

PS:  If you would like to share a recipe, send it my way.  It would be fun to showcase one of your favorite dishes.

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  • Julie

    OMG, I love cheesecake and this looks amazing. I’m making this today for Valentine’s Day for my hubs.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Julie, Me too. Have fun with this and enjoy. :-)

  • Catarina Alexon

    Fantastic idea Susan. Will have to make one. Love cheesecake!!!!

    • http://findingourwaynow.com/ Susan Cooper

      Hi Catarina, Thank Jeannette… :))). You will love this cheesecake and so will your family. :-)

  • Catarina Alexon

    Fantastic idea Susan. Will have to make one. Love cheesecake!!!!

  • Catarina Alexon

    Fantastic idea Susan. Will have to make one. Love cheesecake!!!!

  • Catarina Alexon

    Fantastic idea Susan. Will have to make one. Love cheesecake!!!!

  • http://www.patricia-weber.com Patricia Weber

    Used to love cheesecake. Still do. Now that I eat vegan, it is the rare treat one or two times a year. This recipe – I can taste the cheesecake now! Thanks.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Pat, If you love cheesecake, this worth make it one of your specail treats. It is out of this world so indulge. :D

  • http://www.patricia-weber.com Patricia Weber

    Used to love cheesecake. Still do. Now that I eat vegan, it is the rare treat one or two times a year. This recipe – I can taste the cheesecake now! Thanks.

  • http://www.patricia-weber.com Patricia Weber

    Used to love cheesecake. Still do. Now that I eat vegan, it is the rare treat one or two times a year. This recipe – I can taste the cheesecake now! Thanks.

  • http://profiles.google.com/luckygoldwavingcat Michelle Grundy

    That looks amazing! I can almost taste it!

    • http://findingourwaynow.com/ Susan Cooper

      It really is Michelle, Give a try and tell me about it. :-)))

  • http://profiles.google.com/luckygoldwavingcat Michelle Grundy

    That looks amazing! I can almost taste it!

  • Jon Jefferson

    Cheesecake freezes well. If you wanted to do this as a neato romantic thing for just two people you could still make all the batter but cook in smaller pans. Freeze the extras. Just need to modify the cooking time to ensure it doesn’t over cook.

    • http://twitter.com/BStoneBlog Jay Dickens

      Great idea! Would also prevent me from devouring the entire recipe in a single sitting!

      • http://findingourwaynow.com/ Susan Cooper

        Hi Jay, Thanks and good luck with the devouring thing… LOL

    • http://findingourwaynow.com/ Susan Cooper

      Hi Jon, That is a good idea. I have the smaller springform pans so I’ll try your suggestion the next time I make it. :-)

  • Kelly Wade

    Short ingredients list and easy cooking directions make this a perfect recipe to try! Seems easy enough to me for a delicious cheesecake- and those pictures would make me want to top it with fresh raspberries, yum!

    • http://findingourwaynow.com/ Susan Cooper

      Hi Kelly, I am all about easy. This is not only easy it is amazingly good. The raspberries do set it off, don’t they? :D

  • Doreen Pendgracs

    Would I love a piece of that right now! Looks delish — even though there is no chocolate involved. Happy Valentine’s Day, Susan. I hope you have a good one.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Doreen, Well, we’ll just have to make one when we meet-up. I promise to add a bit (or allot) of chocolate in your honor. :-)

  • SophiaNaz

    Susan you are fast becoming one of my favourite people ever! Thanks for this… Now to learn how to bake.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Sophie, You made me smile and do a happy dance. This is so easy to make, so dive in and give it a try. :-)

  • Valerie Remy-Milora

    Yum!!! this looks delicious!! And I love that it does not have a crust. Cheesecake is one of my husband’s absolutely favorite dessert and I’m going to love surprising him with this one. Happy Valentine’s Day!

    • http://findingourwaynow.com/ Susan Cooper

      He will love this Valerie, I also like the fact that it doesn’t need a crust. It’s all cheesecake baby. :-)))

  • Jeannette Paladino

    Well my overnight company just left, so I have a chance to comment on this post — and my recipe. Thanks, Susan, for using it. As you said, this is one of the easiest recipes to make. I have found it to be foolproof. It always turns out great and I’ve made it quite a few times — and will be making it for an Academy Awards party I’m attending. One note — occasionally a bit of the batter may leak out of the spring pan so put a liner under it. I’ve tried two different spring pans so I know it wasn’t due to a faulty spring! Not to worry, as soon as the cake begins to cook that little problem will go away. I noticed that you used parchment paper, Susan. I hadn’t thought to do that. Will make it easier to remove the cake from the bottom liner of the spring pan — and possibly avoid the tiny splatter. Enjoy everyone!

    • http://findingourwaynow.com/ Susan Cooper

      Hi Jeannette, I adore this recipe. I am SOOO happy you thought to send it to me to post. The parchment paper trick is something I have use for most cake recipes and it really makes taking the cake out a breeze compared to without. You’re right, it also has the side benefit of making the little link problem disappear. :-)

      • Jeannette Paladino

        Thanks — I will use parchment paper hereafter!

        • http://findingourwaynow.com/ Susan Cooper

          Cool!

  • http://twitter.com/geekgirlusa Cheryl Therrien

    This looks absolutely scrumptious! The only thing missing is the chocolate drizzle. LOL

    • http://findingourwaynow.com/ Susan Cooper

      You right Cheryl, a nice chocolate drizzle would be delicious. :-)))

  • tau

    I love cheesecake always thought it was going to be made out of cheese though

    • http://findingourwaynow.com/ Susan Cooper

      Hi Tau, Thanks for dropping by. In a way it is. It all depends how you perceive cream cheese and ricotta cheese. :-)

  • http://joannerambling.wordpress.com/ Jo-Anne

    It looks so good reminds me of the cheesecakes my mum use to make………

    • http://findingourwaynow.com/ Susan Cooper

      It’s an amazing recipe Jo-Anne. Give it a try. I know you would love it. :-)

  • http://twitter.com/JeriWB Jeri Walker-Bickett

    Oh yes! I see a project for hubby in this one. He used to make cheesecakes all the time, but now it’s been years. I think our spring-form pan is probably starting to rust.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Jeri, Ah.. then must get it out and have your hubby make this. I think this well resurrect the making of cheesecake. :-)

  • DC

    Been looking for a cheesecake recipe for a long time…Will try this one. It looks really easy to make. Don’t have a spring form pan though. Thanks for sharing Susan…

    • http://findingourwaynow.com/ Susan Cooper

      Hi DC, Thanks for stopping by. :-))) Your most welcome. This a winner for taste and ease. Enjoy. :)

  • http://twitter.com/JL_Campbell J.L. Campbell

    I love cheesecake. This sounds delicious.

    • http://findingourwaynow.com/ Susan Cooper

      Hi J.L. I do too and this one is a winner all around. Give a try. :-) BTW: Thanks for stopping by. :-)

  • wendy mccance

    Oh my g-d, I want to make this NOW. It sounds so good.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Wendy, It is really, really good. I hope you’re able to make it as soon as possible. :-)

  • Adrienne Jones

    You cook the best looking stuff! Thanks for the recipe.

    • http://findingourwaynow.com/ Susan Cooper

      Hi Adrienne, You are too kind. It also helps to have a great recipe to start with. :-)

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