**This is an Italian cheesecake, it is lighter than a traditional New York style cheesecake.
Just Remember – Cheesecakes takes a long time to set. I recommend making it the day before an event and keeping it in the refrigerator over night.
Preheat oven at 350 degrees and grease your spring form pan (I just use the spray). Place both cream cheese and ricotta cheese into your stand mixer and combine. Next, melt your butter and make sure it has cooled. Then add everything except the sour cream and mix until well combined. Lastly pour in the sour cream and stir. When combined pour mixture into your pan. Tap your pan lightly so that mixture is even and the top is flat. Bake cheesecake for 1 hour. After the hour is complete, turn off your oven and leave the cheesecake in there for an additional hour. Afterwards, place in your refrigerator over night and allow the cake to cool. Serve the cheesecake and enjoy.
Optional: Top cheesecake with fresh fruit such as blueberries or strawberries. You can also add whipped cream for extra decadence.