Rating: 4 stars
73 Ratings
  • 5 star values: 42
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 5

A great cheesecake made with ricotta cheese AND cream cheese!

Gallery

Read the full recipe after the video.

Recipe Summary

cook:
2 hrs 30 mins
additional:
10 mins
total:
3 hrs 10 mins
prep:
30 mins
Servings:
12
Yield:
1 - 10 inch round cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.

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  • Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan.

  • Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.

  • After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).

  • Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.

Nutrition Facts

367 calories; protein 13.5g; carbohydrates 24.6g; fat 24.2g; cholesterol 160.6mg; sodium 228.1mg. Full Nutrition
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