Recipe by Tonkcats
Ricotta cheesecake has a delicate texture and many times it is best to serve the cake from the baking pan. Make sure the cake is well chilled before serving it either at room temperature or slightly chilled. Slice into even wedges and either sprinkle it with a dash of liqueur or serve it with fresh fruit.
Top Review by phyllis_kirchdoerffer
Where to begin? First the cheesecake overflowed onto the bottom of my oven. Since I'm at sea level and used a 9 1/2" pan this should not have happened. This resulted in a misshapen top, which was also badly cracked. Secondly, the cheesecake was not smooth at all, but rather grainy (and I did beat it for the 20 minutes like the directions said). Lastly, this cheesecake is very bland and boring. I only had one tablespoon of lemon juice but I can't imagine that making a very big difference in the taste. Overall I think it was a big expense for something just not worth it.
- 16 ounces cream cheese, softened
- 16 ounces ricotta cheese
- 1⁄2 cup butter, softened
- 1⁄2 cup flour
- 5 large eggs
- 16 ounces sour cream
- 2 teaspoons vanilla
- 2 tablespoons lemon juice
- 2 cups sugar
Directions See How It's Made
- Preheat oven to 325 degrees.
- Mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes.
- Grease the bottom and sides of 9-inch spring-form pan.
- Pour in mixture and bake in preheated oven for 1 hour and 5 minutes.
- Turn off oven and allow pan to remain in the oven for 1 more hour.
- Remove and let cheesecake cool to room temperature before you refrigerate. Refrigerate overnight. May also be frozen for up to 4 months.