Simple Way to Mole Cantina Mexicana New York

New York Italian Style Cheesecake

Cantina mexicana 488 summer st stamford.

Recipe Summary New York Italian Style Cheesecake

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.

Ingredients | Mole Cantina Mexicana New York

1 pound cream cheese, softened

1 pound ricotta cheese

1 ½ cups white sugar

4 eggs

¼ cup butter, melted and cooled

3 tablespoons all-purpose flour

3 tablespoons cornstarch

2 ½ teaspoons vanilla extract

2 cups sour cream

2 tablespoons lemon juice (Optional)

Directions

Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.

Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.

Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.

Info | Mole Cantina Mexicana New York

prep: 20 mins cook: 1 hr additional: 3 hrs total: 4 hrs 20 mins Servings: 12 Yield: 1 10-inch cheesecake

TAG : New York Italian Style Cheesecake

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