Ricotta Cheesecake
- Reviews 5
Ready In: 0 mins
Serves: 8-10
Yields: 1 9inch cake
Ingredients
- 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
- 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.
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