Italian Cream Cheese and Ricotta Cheesecake

Ingredients and Weight:

• Graham cracker crumbs: 1 1/2 cups (150g)
• Unsalted butter, melted: 1/3 cup (75g)
• Cream cheese, softened: 24 ounces (680g)
• Sugar: 1 1/4 cups (250g)
• Ricotta cheese: 1 cup (240g)
• Sour cream: 1 cup (240g)
• Large eggs: 3
• Vanilla extract: 1 teaspoon (5ml)
• Italian cream cheese frosting: 1 1/2 cups (360g)

Preparation Time:

• 30 minutes

Cooking Time:

• 50-60 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a greased 9-inch springform pan.
3. In a separate large bowl, beat the cream cheese and sugar until smooth. Add the ricotta cheese, sour cream, eggs, and vanilla extract, and beat until well combined.
4. Pour the cheesecake batter over the graham cracker crust.
5. Bake for 50-60 minutes, or until the center is set. Let cool completely. 6.Spread the Italian cream cheese frosting over the cooled cheesecake.

Nutritional Information:

• Calories: 350 per slice
• Fat: 20g
• Saturated fat: 12g
• Cholesterol: 90mg
• Sodium: 250mg
• Carbohydrates: 35g
• Sugar: 25g
• Protein: 10g

Dish Characteristics:

• Creamy and tangy
• Rich and decadent
• Perfect for a special occasion

User Comments:

• "This cheesecake was absolutely delicious! The Italian cream cheese frosting was the perfect touch."
• "It was so easy to make and it turned out so well. I will definitely be making this again."
• "The combination of cream cheese and ricotta made for a perfectly smooth and velvety cheesecake."

Special Precautions and Tips:

• Make sure the cream cheese is softened to room temperature before using.
• Do not overmix the cheesecake batter, as this can cause it to be dense.
• Let the cheesecake cool completely before frosting, as the frosting will melt if the cheesecake is still warm.