Italian Ricotta Cheesecake

Step 1

Pre-heat oven at 350 degrees F.

Step 2

Bring whole milk ricotta, softened cream cheese, sour cream, sugar, eggs, flour, vanilla extract, 1/2 cup melted butter into a large bowl. Mix well and beat on medium high speed (using a hand-held mixture or standing mixture) for 20 minutes.

Step 3

Butter springform pan with the other 1/2 tbsp of melted butter and wrap aluminum foil around the pan to prevent leakage.

Step 4

Pour cheesecake mixture into springform pan. Bring to oven and bake for 1 hour.

Step 5

Turn off oven and let cheesecake sit in oven for 2 hours. Do not open oven - we want to cool the cheesecake slowly.

Step 6

Remove cheesecake from oven. Cheesecake might be slightly jiggly in the middle. Gently release the sides of the springform pan from cheesecake.

Step 7

Refrigerate cheesecake in the fridge for another 4-5 hours, or overnight, until cheesecake is firm.

Step 8

Optional: top cheesecake with fresh raspberries, then sprinkle raspberries with powdered sugar. Slice and drizzle with raspberry sauce.

Step 9

Serve and enjoy!