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Italian Cream Cheese

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Nutritional information

8 g
23 g
17 g
7 g

Italian Cream Cheese

  • Sweet
  • 2 hr 15 mins
  • Serves 8
  • Medium



This creamy and slightly tangy Italian cream cheese and ricotta cheesecake is a scintillating dessert to serve to your loved ones. It is like the perfect end to a hearty meal. If the entire course was magnificent then why not go out with a bang? After all, it will help sooth the taste buds of your loved ones after continuous dishes full of sweet and savory tastes.

Health benefits

One-half cup of ricotta cheese holds up to 14 g of protein which makes up 28 percent of the daily protein value.

A half cup of ricotta cheese can serve up to 257 mg of calcium which makes up to 26 percent of your daily value.

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How to Make Italian Cream Cheese

  • Preheat the oven to 350 degrees F
  • In a big bowl mix the cream cheese and ricotta cheese together until both form a well-combined creamy texture. Add in the eggs, sugar, lemon juice, vanilla, cornstarch, flour, and butter
  • Lastly, add the sour cream to the mixture and mix well.
  • Grease a 9-inch springform pan lightly and pour the mixture into it.
  • Put the pan in the oven and bake the dish for 1 hour.
  • Turn the oven off and leave the dish in the oven for 1 hour more.
  • Pop the dish in the refrigerator and let it cool completely before serving.


  • During the first Olympic games of 776 B.C., the athletes were served with cheesecakes to help keep them energized.
  • The famous television show Golden Girls’ cast consumed more than 100 cheesecakes over the course of the show’s seven-year run.
  • July the 30th is known as the National Cheesecake day

According to cheese guru Steven Jenkins, Ricotta cheese is not cheese because it is made of whey. This makes ricotta a part of the dairy products line rather than cheese. Jenkins says that by eating ricotta cheese you are saving the environment because Whey is not disposable and thus fouls up the rivers and the sewers through algae growth, this, in turn, depletes the oxygen supply of the water thus killing the fish. After years of research, it was found out that this liquid could be turned into cheese. The protein-rich whey is subjected to heat which fuses the casein particles together and creates a new card, which when drained forms the snowy white ricotta.

Donna Ricci

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