Filled with cream cheese, ricotta cheese and a cracker crust, this cake is a yummy mix between traditional Italian and American cheesecakes. Its delicious fluffy texture will be sure to have your family going back for a second slice!
8ozcream cheese, room temperature
19ozricotta cheese, drained, room temperature
4large eggs, room temperature
2tsppure vanilla extract
Grated zest of 1 orange
Preheat oven to 350F.
Spray a springform pan with cooking spray.
In a medium bowl combine crumbs and melted butter until evenly mixed.
Press mixture into the pan.
Bake for 8-10 minutes, until golden brown.
Allow crust to cool completely before adding the filling.
Using an electric mixer, beat cream cheese until smooth.
Add ricotta and sugar and beat until smooth.
Beat in eggs.
Add cornstarch, vanilla extract, and zest. Mix just until blended and smooth.
Pour batter over the cooled crust and spread evenly.
Adjust oven to 325F.
Place carefully in the oven and bake for 1 hour and 20 minutes until golden brown and the sides begin to pull away from the pan.
Remove from the oven and allow to cool completely.
Cover cheesecake and refrigerate until it is fully set. About 8 hours.
Slice and enjoy!
Try topping with raspberries or other fresh fruit!