A great cheesecake made with ricotta cheese AND cream cheese!
Original recipe makes 1 – 10 inch round cake
Ingredients
1 1/2 pounds ricotta cheese
16 ounces cream cheese
1 cup white sugar
6 eggs
6 tablespoons all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract
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PREP
30 mins
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COOK
2 hrs 30 mins
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READY IN
3 hrs 10 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.
- Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan.
- Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.
- After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
- Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.
Nutrition
Calories: 367 kcal
Carbohydrates: 24.6 g
Cholesterol: 173 mg
Fat: 24.2 g
Fiber: 0.1 g
Protein: 13.5 g
Sodium: 228 mg