Easy Ricotta Cheesecake

    4 hours

    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.

    122 people made this

    Serves: 12 

    • 700g ricotta cheese
    • 450g cream cheese
    • 1 cup (250g) white sugar
    • 6 eggs
    • 6 tablespoons plain flour
    • 1 cup sour cream
    • 1 teaspoon vanilla essence

    Preparation:30min  ›  Cook:2hours30min  ›  Extra time:1hour cooling  ›  Ready in:4hours 

    1. Preheat oven to 170C. Wrap the outside bottom of a 25cm springform pan with foil to prevent water seeping in while baking.
    2. 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 springform pan.
    3. Place cheesecake in a large rectangular pan filled with 5cm of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.
    4. After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
    5. Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.

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    Reviews and Ratings
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    Reviews in English (61)


    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)