Recipe by Dee514
Recipe posted in reply to a message board request. It has been some years since I've made this cake, so the prep time may not be accurate, however the mixing/baking times are accurate. Oven cooling and refrigerated chilling times are not included in the "Prep"/"Cook" time.
Top Review by Anonymous
The recipe is gorgeous but even after following the instructions to the letter, and keeping it in the fridge for over 2 hours, once I cut into it but the center was runny. I also used an oven thermometer so I know the temperature was correct. I'd suggest perhaps a longer cooking time or perhaps an extra egg? However, the part of the cheesecake that was cooked was delicious and perfect.
- 8 ounces ricotta cheese, drained
- 8 ounces baker cheese (can substitute Farmer's cheese, pot cheese, or cottage cheese)
- 8 ounces cream cheese, softened
- 8 ounces mascarpone cheese, drained if wet
- 1⁄2 cup sweet unsalted butter, melted
- 1 cup sugar
- 4 eggs
- 1 medium lemon, juice of
- 1 teaspoon pure vanilla extract (good quality)
- 3 tablespoons flour (all-purpose)
- 3 tablespoons cornstarch
- 16 ounces sour cream
- 1 1⁄2 cups very finely crushed zwieback crackers or 1 1⁄2 cups graham cracker crumbs, approximately
- topping of sliced fresh fruit or pie filling or fruit, glaze (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- Thoroughly butter the bottom and sides of a 9x3-inch (12 cup) springform pan.
- Dust pan well with fine Zwieback crumbs, pressing any remaining crumbs into the bottom of the pan and about 1/2 to 1 inch up the sides; set aside.
- Sift flour and corn starch together into a small bowl or cup, and set aside.
- In a small bowl, beat eggs and sugar together until thick and sugar is dissolved, set side.
- Mix together ricotta and baker's cheese, place into a fine sieve and using a wooden spoon, force the cheeses through the sieve into a large bowl.
- With mixer on medium speed, beat cheeses for about 2 minutes or until creamy.
- Add cream cheese, and beat on low speed for about 1 minute, or until well blended.
- Add mascarpone, and beat by hand with a wooden spoon or spatula until well blended.
- Add melted butter, mixing by hand until well blended.
- Add egg/sugar mixture, mixing by hand until well blended.
- Add flour/corn starch mixture, stirring until thoroughly incorporated.
- Add lemon juice and vanilla, stir until well blended.
- Fold sour cream into cheesecake batter.
- Tap bowl of batter on counter several times to get any bubbles in the batter to the top.
- If necessary, run the spatula through the batter to break up any air bubbles.
- Slowly pour the batter into prepared pan, lightly tap pan on counter to remove any remaining bubbles.
- Place cheesecake on middle rack in oven and bake at 350°F for 50 to 60 minutes.
- Turn off oven, and let cheesecake sit undisturbed (do not open oven door), 60 minutes longer.
- Remove from oven and continue to cool on wire rack.
- When completely cooled, cover and refrigerate for at least 2 hours before serving.
- When ready to serve, run a thin bladed knife or icing spatula between the cake and sides of pan to loosen cake from the sides.
- Remove the side of the springform pan, leaving the cake on the pan base/bottom to serve.
- (Optional) Cake may be topped with fresh fruit, pie filling or your favorite fruit glaze.