Photo: Toa Heftiba
New York Italian Style Cheesecake
10 ingredients
20 min + 1 hr
1 10-inch cheesecake
openrecipes
"This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire."
Estimated Nutrition (whole recipe, rough)
1081
Calories
50g
Protein
39g
Fat
126g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound cream cheese, softened
- 1 pound ricotta cheese
- 1 1/2 cups white sugar
- 4 eggs
- 1/4 cup butter, melted and cooled
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2 1/2 teaspoons vanilla extract
- 2 cups sour cream
- 2 tablespoons lemon juice (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes