三年前，我开始做奶酪蛋糕。已经不记得起因是什么了，估计是无聊加馋。这是一款现在依然非常流行的奶酪蛋糕，即巴斯克奶酪蛋糕。

【我的咖啡“伴侣”: 乳酪蛋糕：

https://blog.sciencenet.cn/blog-306792-1314810.html】

因为巴斯克奶酪蛋糕太容易做了，我决定试一下意大利式奶酪蛋糕。【原文链接在后面。】

最有名的美式奶酪蛋糕应该是纽约式。我闺蜜喜欢；我嫌它太腻了，而且我不喜欢吃crust。

这次没有买到乳清干酪（Ricotta），就用cottage cheese （干酪）替代。【问题来了；但是，你可以避免：先用blender把cottage cheese打成细泥。】另外，我没有按原配方温度烤，而是按留言：“I baked 15 minutes at 425° F then 45 minutes at 200° F. After that I turned off the oven and left cheesecakes in the oven for 3 hours, cooled on the counter then refrigerated overnight.”我用小烤箱（toaster oven）。关火后一个小时，余温已尽。第二天切奶酪蛋糕比较辛苦。如果用热水泡一下刀，会容易一点。 如果你看一眼纽约式奶酪蛋糕的配方，你就知道意大利式是介于纽约式和巴斯克之间。我会再做两个，带去两个聚会。（9“的奶酪蛋糕，一个人一个星期也吃不完。😂） 

意大利奶油芝士和乳清干酪芝士蛋糕

https://www.allrecipes.com/recipe/154297/italian-cream-cheese-and-ricotta-cheesecake/

Italian Cream Cheese and Ricotta Cheesecake

This ricotta cheesecake is my grandmother's recipe passed down to my entire family. It's the best! I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family loves it!

Ingredients

Original recipe yields 8 servings

2 (8 ounce) packages cream cheese, softened

1 (16 ounce) container ricotta cheese

4 large eggs

1 ½ cups white sugar

½ cup butter, melted and cooled 

3 tablespoons flour

3 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 pint sour cream

Directions

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.

Mix cream cheese and ricotta cheese together in a mixing bowl until well combined.

Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine.

Stir in sour cream and pour into the prepared pan.

Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking.

Cool cheesecake completely in the refrigerator before serving.

Comments by Kim: This was delicious and not hard to make. I made this using (2) 6-inch springform pans. I also followed some of the advice from Dan le Chef and Allison J Smith. I reduced the sugar to 3/4 cup, added the zest from the lemon I used for the juice. I baked 15 minutes at 425° F then 45 minutes at 200° F. After that I turned off the oven and left cheesecakes in the oven for 3 hours, cooled on the counter then refrigerated overnight. They did not crack and the texture was lighter than a traditional cheesecake. This is going to the top of the list of Italian treasures to make along with rainbow cookies!