Easy Ricotta Cheesecake
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Picture by:
Dan Boyce
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.
Ingredients
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
Directions
Preparation:30min ›
Cook:2hours30min ›
Extra time:1hour cooling ›
Ready in:4hours
- Preheat oven to 170C. Wrap the outside bottom of a 25cm springform pan with foil to prevent water seeping in while baking.
- 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.
- 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.
- After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
- Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.
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Reviews (1)
0
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
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