Recipe

Cheesecake Made With Ricotta Recipe

	Mishi / All my dishes 1 year, 6 months ago Great flavor, texture and appearance. I know everyone who bakes this cheesecake will enjoy it. Prep:40m Cook:75m Servings:6	Mishi
	cheesecake

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Ingredients

For the Crust:

2 cups crushed vanilla Oreo's or vanilla wafers

1/4 cup sugar

1/4 cup melted butter

Combine ingredients in a food processor.

This makes for a thick crust.

If you want less crust, half the recipe.

Press mixture down flat into a greased 10-inch spring form pan.

Preheat oven to 350F.

Bake crust for 12 minutes.

Set aside.

For the Cheesecake:

1 pound cream cheese

1 pound Ricotta cheese

2 cups sour cream

1-1/2 cups granulated sugar

1/2 cup all-purpose flour

6 eggs

1 tsp. lemon zest

1 Tbsp. vanilla extract

Note: This cheesecake is lovely topped with fresh strawberries, raspberries, blueberries, pineapple or mandarin orange segments. Then drizzled with some hot fudge sauce!!!

Directions

Reduce oven heat to 325F.

Cream the cheeses on medium speed until soft and blended.

Add the sugar and mix well, about 3 minutes.

Add the sour cream and mix for another minute.

Reduce speed to low and add flour.

Add eggs one at a time, scraping down the bowl after each addition.

Add lemon zest and vanilla extract.

Pour batter into prepared pan.

Bake in a water bath for 1 hour and 15 minutes.

Check cheesecake after one hour.

When cake is removed from oven, remove it from water bath.

Let cool on a wire rack for 20 minutes.

Then refrigerate for at least 4 hours, overnight works best.

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Comments

peepers 1 year, 6 months ago said:
Hi Mishi. I have to jump in by saying that cheesecakes are a fave of mine. Your recipe is tempting my tastebuds and I know I'll be making it very soon. Thanks and you get 5 forks from me.

carmenperez 1 year, 3 months ago said:
Hi
a keeper
ty much

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