Ricotta Cheesecake

READY IN: 1hr 45mins




  • 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.