This delightful cheesecake is creamy and not thick, with a hint of lemon and vanilla. For best results, do not substitute any ingredients with low-fat unless you've made it before and want to experiment.
250g cream cheese, softened
1 1/2 cups (375g) white sugar
1 tablespoon lemon juice
1 teaspoon vanilla essence
3 tablespoons cornflour
3 tablespoons flour
125g butter, melted and cooled
500g sour cream
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Preheat oven to 180 degrees C. Lightly grease a springform pan.
Mix the cream cheese and ricotta together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornflour, flour and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
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.
Excellent flavour and texture, easy to make, i followed the recipe exactly, but twice had it collapse in the centre. Nevertheless it was uniform consistency throughout when cooled, so it must have trapped air, how do I avoid this I wonder. I would take a really delicious cheesecake, from four stars to five, if I could make it more presentable in appearance - 16 Oct 2010
I put cheesecake in oven and after it cooked for one hour had to go out and it was left it in the oven for two hours and was light brown on the outside.....I served it with raspberry coulis and was told it was the best dessert I had made.
Very easy recipe and am making it for Christmas Lunch for us non pudding eaters and this time not leaving in the oven so long........ - 23 Dec 2012