Italian Ricotta Cheese Cake

Italian Ricotta Cheese Cake

This recipe comes complements of my friend Chris Fennimore host of QED Cooks in Pittsburgh Pennsylvania and this recipe like all of Chris’s recipes are amazing.



  • 2 pounds ricotta
  • 2 – 8 ounce packages of cream cheese
  • 6 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla
  • 6 eggs
  • 1 pint sour cream



  1. Preheat oven to 350 degrees.
  2. Butter and flour a 9″ springform pan.
  3. Get all ingredients to room temperature.
  4. Cream together ricotta and cream cheese.
  5. Add the sugar, lemon juice and vanilla. Beat well.
  6. Blend in one egg at a time at low speed.
  7. Mix in sour cream and pour into pan. Place on a baking pan to catch any drips and bake for one hour.
  8. Turn off the oven and leave cake inside for 3-5 hours to set.
  9. Refrigerate for at least an hour or overnight before serving.

Serve with fresh berries, crushed pineapple or cherry pie filling. Me, I like mine with the strawberries and some shaved chocolate but either way you top it you really will have a hard time topping Chris’s Ricotta cheese cake recipe….thanks Chris!


Daniel Mancini

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