Ricotta Cheesecake


2-8 oz. pkg. cream cheese, softened
1-15 oz. container of Ricotta cheese (part skim is ok)
1-16 oz. container sour cream
1-1/2 cups sugar
4 large eggs
5 tsp. vanilla extract
5 tsp. fresh lemon juice
3 Tbsp. cornstarch
3 Tbsp. all purpose flour


In a large bowl, combine cream cheese, Ricotta and sour cream with electric mixer until well combined. Gradually add the sugar, a little at a time, until it is incorporated into the mixture. Add the eggs, one at a time. Add vanilla; add lemon juice; add cornstarch; add flour. When mixture is well-combined, turn into a well greased 8 or 9-inch springform pan. Bake in a preheated 350`F. oven for one hour. At the end of baking, shut off oven, but DO NOT OPEN OVEN DOOR! Leave cheesecake in oven for one hour. At the end of the hour, remove from oven, and let cool for at least one hour at room temperature. (The top of the cheesecake will probably have developed cracks. Don't worry--this is perfectly normal.) When cheesecake has completely cooled, garnish with the topping of your choice.

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