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My review
Best Cheesecake on Earth
D. Scaffidi
"A great cheesecake made with ricotta cheese AND cream cheese!"
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Ingredients
3 h 10 m servings 367 calsOriginal recipe yields 12 servings (1 - 10 inch round cake)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 367 calories; 24.2 g fat; 24.6 g carbohydrates; 13.5 g protein; 161 mg cholesterol; 228 mg sodium. Full nutrition
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Reviews
Read all reviews 6072 Ratings
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Most helpful positive review
5/9/2005
This recipe is an excellent base recipe for cheesecake. It is a little "gritty/grainy" because of the ricotta cheese; however, it is not as "gritty" as a traditional ricotta cheesecake due to th...
Most helpful critical review
8/29/2002
This was another one of the 3 cheesecakes I made for taste-testing. It rated 3rd due to the grainy texture and lack of taste. It did, however, bake up beautifully, no cracks, didn't sink, had ...
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5/9/2005
This recipe is an excellent base recipe for cheesecake. It is a little "gritty/grainy" because of the ricotta cheese; however, it is not as "gritty" as a traditional ricotta cheesecake due to th...
8/29/2002
This was another one of the 3 cheesecakes I made for taste-testing. It rated 3rd due to the grainy texture and lack of taste. It did, however, bake up beautifully, no cracks, didn't sink, had ...
12/18/2000
Although this is a very easy cheesecake to make and comes out very creamy, it doesn't have much flavor. A 1/2 tsp of vanilla does little. Try adding more vanilla, or adding additional extracts...
3/10/2006
Wonderful… such an easy and tasty crustless cheesecake! I loved the ricotta flavor. I opted for almond extract versus vanilla, and then served it with fresh strawberries. I did change the baking...
11/24/2002
This is the GREATEST cheesecake recipe ever! The recipe must be followed to a tee, and it shouldn't be whipped too long with the electric mixer, but if you cook it long enough and bake it in a ...
9/16/2004
This is a very tasty cheesecake and I agree that tastes even better next day. Even people who don't usually care for cheesecake liked this one. I made topping using 1 cup whipping cream, 2 Tbsp....
4/10/2004
This cheescake is like the canvass to an inspired artist.. The taste of the basic recipe is very even, very smooth and could be considered a little bland, but very inspiring. But that's no reas...
12/30/2006
I changed this a little. First I made a base from 10 digestives and 6 ginger nuts with 85g/3oz butter in the blender and baked at 150c/300f for 10-15 mins. When mixing, I used the food processor...