Ricotta Cheesecake
- Ingredients:
- 9
- Yields:
-
1 9inch cake
- Serves:
- 8-10
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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Reviews
-
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.