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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 367Original recipe yields 12 servings (1 - 10 inch round cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 6073 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...
2/28/2000
Excellent cheesecake. Wrap the bottom of the pan in foil to waterproof it so it doesn't get waterlogged while baking in the water bath. The texture changes after it gets thoroughly chilled so ...