Ricotta Cheesecake

Custom Search

Ricotta Cheesecake

Printer Friendly Page

1 pound ricotta cheese

1 pound cream cheese

1 pound sour cream

¼ pound butter, softened

4 eggs

1 ½ cups granulated sugar

3 tablespoons flour

3 tablespoons cornstarch

1 tablespoon lemon juice

½ teaspoon vanilla extract

Cherry, strawberry or blueberry topping (optional)

Preheat the oven to 350 degrees. Have ready a 9-inch springform pan, do not grease.

All ingredients must be at room temperature. Mix all ingredients in a large mixer bowl at high speed for 5 minutes. Pour the mixture into the springform pan. Bake for 1 hour at 350 degrees. Turn off the oven, and leave the cheesecake in the oven for 1 more additional hour. Do not open the oven door. After the additional hour in the turned off oven, remove the cheese cake and let cool completely on a wire rack. Go around the edge with a knife; remove the side. Refrigerate overnight. Serve with cherry, strawberry or blueberry topping, if desired. 12 servings.

Source: “Steeped in Tradition”, Wimmer Brothers, 1986

Leave Ricotta Cheesecake and return to "R" Cake Recipes