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    Mom’s Italian Cheesecake

    Note: All cheeses should be at room temperature when making.
    Yields: 1 pie

    • 1 lb ricotta
    • 1 lb cream cheese
    • 4 eggs
    • 1 ½ cup sugar
    • 3 tbsp cornstarch
    • 1 tbsp lemon juice
    • 1 tbsp vanilla
    • 1 pint sour cream
    • ½ cup melted butter
    • 3 tbsp flour


    • Preheat oven to 350 degrees.
    • Grease an 8-inch-deep pie dish, roughly 3 inches high, and set aside.
    • In a mixing bowl cream the ricotta, cream cheese, eggs and sugar. Hold.
    • In a second mixing bowl cream the cornstarch, lemon juice, vanilla, sour cream and butter. Slowly incorporate flour. Hold.
    • Fold together batters from bowls 1 and 2.
    • Bake at 350 degrees for one hour.
    • Turn oven off and leave in oven for another hour. Do not open oven to avoid cracking of cake.
    • Option to serve with fruit. At the restaurant we serve a slice with candied citrus, blood orange segments and an orange glaze.
    Recipe courtesy of Strangers & Saints
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