4 Cheese Cheesecake

Recipe by Dee514
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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