Ricotta Cheesecake
From lacrenshaw 15 years ago
- 60 minutes to make
- Serves 12
This is my favorite of all the cheesecakes I have ever made. It is delightfully light and so very easy to make. Easily "dressed up" with a fruit topping or sauce.
Ingredients
- 15 ounces ricotta (not no fat) shopping list
- 16 ounces cream cheese (not no fat) shopping list
- 16 ounces sour cream (not no fat) shopping list
- 1 1/2 cups sugar shopping list
- 4 eggs shopping list
- 3 tablespoons cornstarch shopping list
- 3 tablespoons flour shopping list
- 3 tablespoons lemon juice shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 cup unsalted butter, melted shopping list
How to make it
- Beat together the ricotta cheese, cream cheese and sour cream in a mixing bowl OR the bowl of a stand mixer.
- Add the rest of the ingredients, BUTTER LAST.
- Spray a 10" springform pan with non-stick spray.
- Pour batter into prepared pan.
- Place pan into a COLD oven.
- Turn oven to 325 for 1 hour.
- Turn oven off.
- DO NOT OPEN OVEN DOOR!
- Let cheesecake set for 2 hous in closed oven.
- Loosen springform and allow to cool for 1 hour.
- Remove springform.
- Refrigerate several hours prior to serving..
The Rating
Reviewed by 6 people-
sounds fantastic love lemon thanks high5
momo_55grandma
in Mountianview loved it
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OH yeah!!
greekgirrrl
in Long Island loved it
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Oh yeah baby!!!!!!!!! i love cheesecakes its my weakness and this one is no exception yum yum
high five to ya great job
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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