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
This recipe is an excellent base recipe for cheesecake. It is a little "gritty/grainy" because of the ricotta cheese; however, it is not as "gritty" as a traditional ricotta cheesecake due to the cream cheese and sour cream. I added a 1/2 cup of sugar, 1T of vanilla and some crystallized ginger. Therefore, it was not even slightly bland. This cake is great to experiment with, and since I like to play with my food I will continue to experiment. Overall, the cake was great. Light, sweet, and flavorful...a definite keeper. - 09 May 2005 (Review from Allrecipes USA and Canada)
This was another one of the 3 cheesecakes I made for taste-testing. It rated 3rd due to the grainy texture and lack of taste. It did, however, bake up beautifully, no cracks, didn't sink, had a lovely appearance. - 29 Aug 2002 (Review from Allrecipes USA and Canada)