Prep 15 mins
Cook 1 hr 30 mins
This is a very fine light tasting cheesecake. A great alternative to all of those big blocks of Philly's finest.
- Preheat oven to 325°F.
- Butter 9" springform pan.
- Melt butter, cool.
- Sift flour and cornstarch together, reserve.
- Place cream cheese and ricotta in mixer, beat until smooth and creamy.
- Add sugar in 3 additions over 1 minute, scraping bowl as necessary.
- Beat 30 seconds longer.
- Add eggs, one at a time, at 30 second intervals.
- Mix well after each addition.
- Blend in flour, cornstarch, lemon juice and vanilla.
- Add butter and sour cream.
- Beat for 30 seconds, scrape bowl and beat 10 seconds longer.
- Wrap springform in two layers of aluminum foil, pour batter into pan, put springform in a larger pan such as a roasting pan and add hot water to larger pan until it comes halfway up the sides of the springform.
- Bake until center still jiggles slightly, 1 to 1 1/2 hours.
- Remove from oven, remove foil, cool completely on rack and refrigerate overnight.
- To remove springform, heat sides with propane torch and remove sides.
- Turn cake upside down in the palm of one hand, heat bottom with torch and remove bottom of springform.
- Place plate on bottom and flip right side up.
- Cut cake with unwaxed dental floss.
After a decadent night of tortillas, bollitas, and chorizos, we were ready for a nice light way to wrap everything up. This was absolutely one of the best cheesecakes I've ever had. The light texture and taste was incredible. I can't wait to have it again tonight. I served it with a fresh blueberry sauce. Thanks again!
Just OUTSTANDING.....!! I converted this recipe to gluten free cornflour and plain flour and it you could not tell the difference. Your tip on using unwaxed dental floss to cut the cheesecake worked perfectly. The texture of the cheescake is lighter than the philly cream cheese cheesecake. I will be using this recipe again.
awesome cheesecake...very light...used neufchatel cheese instead of cream cheese, used skim milk ricotta and light sour cream to cut the calories a little. Also...baked in cupcake pan to have individual portions (portion control is big in this house) so it baked in less time than the hour and a half noted in the recipe. definitely a keeper!