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Italian Cheesecake

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“This was my Nonna's recipe. We always had this for the holidays. It is my favorite cheesecake because it doesn't have a crust. The most important thing is to NOT open the oven door.”
READY IN:
2hrs 15mins
SERVES:
15
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease and flour 10" spring form pan.
  2. Mix the ricotta, sugar, and cream cheese together.
  3. Add 6 eggs (one at a time and mixing between each), flour, and sour cream, lemon juice, and vanilla.
  4. Pour batter into pan and bake 1 hour at 350.
  5. Turn oven off and leave the cake in the oven for another hour. DO NOT OPEN OVEN!
  6. Cool completely and spread with 1 jar of pineapple or cherry preserves, fresh strawberries, or any other topping of your choice.

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