Recipe by looneytunesfan
This is a very fine light tasting cheesecake. A great alternative to all of those big blocks of Philly's finest.
Top Review by s'kat
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!
- 1⁄2 cup unsalted butter
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 16 ounces cream cheese
- 15 ounces whole milk ricotta cheese, liquid drained
- 1 1⁄2 cups granulated sugar
- 4 large eggs
- 1 1⁄2 tablespoons fresh lemon juice
- 1 tablespoon vanilla
- 2 cups sour cream
Directions See How It's Made
- 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.