Italian American New York Style Cheesecake

The best of both worlds! This Italian American Cheesecake combines the creamy richness of a classic New York–style cheesecake with the lighter, delicate texture of an Italian ricotta cheesecake. A sweet, tangy sour cream layer balances the rich filling, and fresh strawberries, a swirl of whipped cream and a little sprinkle of fun make it a beautiful, irresistible dessert for Thanksgiving, the holidays, family gatherings, or any time you want to make something extra special.

It’s a little taste of Italian tradition and American indulgence in every bite!

• Prep time: 30 minutes
• Bake time: about 1 hour 20 minutes
• Chill time: at least 4–5 hours, or overnight
• Servings: 16
• Oven temperature: 325°F
• Pan size: 10-inch springform pan

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 8 tablespoons (1 stick) butter, melted

Cheesecake Filling

• 2 (8-ounce) packages cream cheese, softened
• 16 ounces whole milk ricotta cheese
• 1 1/4 cups sugar
• 2 teaspoons vanilla extract
• 2 tablespoons lemon juice
• 5 eggs
• 1/4 cup flour

Sour Cream Layer

• 1 pint sour cream
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon juice

Garnishes (optional)

• Fresh sliced strawberries
• Chocolate syrup
• Strawberry sundae syrup
• Whipped cream
• Sprinkles

Instructions

1. Prepare the Crust

Preheat the oven to 325°F. In a bowl, combine the graham cracker crumbs, sugar and melted butter. Press the mixture firmly onto the bottom and slightly up the sides of a 10-inch springform pan. Bake for 10 minutes. Remove the crust from the oven and let it cool for 5–10 minutes. Keep the oven on.

2. Make the Cheesecake Filling

While the crust is baking, beat the cream cheese, ricotta, sugar, vanilla and lemon juice with an electric mixer until smooth and well blended. Add the eggs one at a time, mixing at medium speed after each until incorporated. Scrape down the sides of the bowl with a spatula as needed. Add the flour and mix until smooth.

3. Bake the Cheesecake

Pour the filling over the slightly cooled crust. Bake at 325°F for about 55–60 minutes, until the cheesecake is set but still has a slight jiggle in the center. Remove it from the oven, keeping the oven on, and let it cool for 5 minutes while you prepare the sour cream topping.

4. Add and Bake the Sour Cream Layer

In a small bowl, mix the sour cream, sugar, vanilla and lemon juice until smooth. Spoon it over the cheesecake and spread evenly. Return the cheesecake to the oven and bake for 10 more minutes.

Remove from the oven and run a knife around the rim of the pan so the cake doesn’t stick as it cools. Let it cool for at least 1 hour, but no longer than 2 hours, before refrigerating.

Don’t remove the cheesecake from the springform pan. Cover it loosely with foil, being careful not to touch the top, and refrigerate for at least 4–5 hours or overnight.

5. Serve and Garnish

When ready to serve, carefully remove the rim of the springform pan, transfer the cheesecake to a serving plate and slice. Garnish as you wish. I recommend fresh whipped cream and fresh berries.

Cooking Tips & Variations

Prevent leaks: Wrap foil around the bottom of the springform pan to catch any butter or filling that drips during baking.

Store in the pan: Keep the cheesecake in the springform pan until you’re ready to serve. The pan protects it from getting bumped in the refrigerator.

Clean slices: Use a hot, wet knife and wipe the blade clean between slices.

Storage: Refrigerate leftovers.

Cream cheese option: You can substitute whipped cream cheese for regular cream cheese.

Alternative crusts: Get creative! Add 1/2 cup finely chopped pistachios or thinly sliced almonds, or use chocolate cookie crumbs, vanilla wafer crumbs, or even Italian anisette cookies in place of the graham crackers.

Using a 9-inch springform pan: I haven’t tested this recipe in a 9-inch pan myself, but followers have shared that about 75 minutes of baking works well. Check for a slight jiggle in the center rather than relying on time alone.

My Kitchen Favorites

• 10-inch springform pan
• KitchenAid stand mixer (a must-have!)

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Enjoy this delicious Italian American Cheesecake! 💕
Sugar