A New Yorker’s Real Italian Cheesecake Recipe

A New Yorker’s Real Italian Cheesecake

Recipe by AZRoxy63

 

 

READY IN: 4hrs 45mins

SERVES: 12

YIELD: 12 slices

UNITS: US

INGREDIENTS

Nutrition

  • FOR CRUST
  • 10 sheets graham crackers, sheets ground in a food processor to texture of fine crumbs (should be a little over 1 cup total)
  • 1 18 tablespoons sugar
  • 4 12 tablespoons melted butter
  • FOR BATTER
  • 24 ounces ricotta cheese
  • 16 ounces cream cheese, softened
  • 1 cup sugar
  • 6 eggs
  • 6 tablespoons flour
  • 8 ounces sour cream
  • 1 12 teaspoons vanilla extract

DIRECTIONS

  • Preheat oven to 325°F.
  • Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
  • Mix sugar, crumbs, and melted butter together well to form crust.
  • Press this mixture into the bottom of the springform pan and up the sides until you run out.
  • Bake crust for about 7-10 minutes or until golden brown.
  • Cool on wire rack while preparing the batter.
  • With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
  • Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
  • Stir in the sour cream and vanilla by hand.
  • Pour mixture into cooled crust.
  • Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
  • Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
  • Bake for 90 minutes.
  • After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
  • Carefully remove cake from water pan and remove foil from springform pan.
  • Cool on wire rack for 1 hour.
  • Cover cake with plastic wrap and chill in refrigerator overnight.