This is a very simple recipe that produces a restaurant quality cheesecake. It won't be as 'grainy' as a typical ricotta cheesecake because of the addition of cream cheese and sour cream.
A perfect result. Easy to make (without the tedium of having to make a crust); Cheesecake rose, cooked, and browned evenly. I'll certainly make again. Hints: 1) lots of mixture, so use a large mixing bowl (I used the food processor) to mix thoroughly 2) place the springform pan into the larger pan BEFORE adding the hot water to avoid overflowing the water - 10 Jan 2015