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- Dish type
- Ricotta cheesecake
This is my grandmother's cheesecake recipe that she passed down to my entire family. Ricotta makes for a lovely flavour and texture in this cheesecake, which is lightly scented with lemon and vanilla.
278 people made this
- 450g cream cheese, softened
- 450g ricotta cheese
- 300g caster sugar
- 4 eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons cornflour
- 3 tablespoons flour
- 110g butter, melted and cooled
- 475ml soured cream
MethodPrep:20min ›Cook:2hr ›Extra time:6hr chilling › Ready in:8hr20min
- Preheat oven to 180 C / Gas 4. Lightly grease a springform cake tin.
- Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornflour, flour and butter. Add the soured cream last and stir. Pour the mixture into the prepared springform cake tin.
- Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(438)
Reviews in English (353)
by Dan le Chef
I've made this cheesecake twice now. The first time I followed the recipe exactly. The texture was exactly what I was hoping for and it tasted great. Unfortunately the cake developed a gigantic crack while it was cooling. I think the baking temperature was too high and it got overbaked/dry. I really loved the flavor so I made it again with a couple alterations. This time around I used only 8oz of sour cream, and added another 8oz of cream cheese. I made a cinnamon graham cracker crust for it. I also baked it at 475 F for 10 minutes, then dropped the temperature to 200 F for an hour. I let it sit in the oven for about 3 hours after it was done baking, then set it on the counter to cool completely before putting it in the fridge. I blended up some fresh strawberries, and diced a few and mixed them together to top the cake. This time it didn't crack, the cake was very soft with a fluffy texture, and it tasted amazing! Quite possibly the best cheesecake I've ever had.-26 Jan 2009
This is the best recipe by far but I've added some of the tips from my own experience that worked perfectly. I preheated at 350 degrees and then turned down to 325 to cook. I wrapped the base of the springform pan in 3 layers of tin foil (take my advice and try not to be cheap on the foil). I placed the pan in a roasting pan and then put about 1-1/2" of boiling water in the pan after its in the oven (easier not to spill or tip). I then bake for approx. 1-1/2 hours at 325 degrees instead of the 350. The center will still wiggle (area about the size of a 1/2 dollar) and then I turn off the oven and leave it in for 3 hours and I make sure once I check for it to wiggle, I don't open the oven door again for the entire 3 hours. I take it out and leave it on the counter for another 2 hours and then put in the refridgerator overnight. If you follow exactly the time limits, you are sure to have no cracks, no soggy crust from water seepage, and the most deliciously moist cheesecake you've ever had. I also add 1/2 tspn of lemon zest which gives it a nice slight lemony flavor which my family loves. I will continue to use this recipe and thanks for the hints. I hope I've helped. Enjoy!-24 Dec 2009
by Kelley BG
This is MY grandmother's recipe, too! I was just handed this recipe from my mother, who decided of the five of her daughters, I was the only one qualified to get my grandmother's recipe book! Awesome cheesecake - but I leave it in the oven for 3 hours (don't even open it!) after it's cooked, then leave on the counter for another two hours, then chill it. And, to avoid a split top, bake the cheesecake inside of a shallow pan with about an inch of water. Keeps the cake moist and it won't crack!-17 Nov 2008