Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Best Ever Ricotta Cheesecake
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- #35575
serves/makes:
ready in:
2-5 hrs
2-5 hrs
4 reviews
3 comments
ingredients
1 1/2 pound ricotta cheese
16 ounces cream cheese
1 cup sugar
6 eggs
6 tablespoons flour
1 cup sour cream
1 1/2 teaspoon vanilla extract
directions
Preheat oven to 325 degrees F.
Wrap the outside bottom of a 10" springform pan with foil to prevent water seeping in while baking.
Cream together ricotta cheese, cream cheese and sugar til 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 prepared pan.
Place cheesecake in a large rectangular pan filled with 2" of hot 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 for 60 minutes and then refrigerate. Serve when thoroughly chilled, either plain, or with topping.
added by
twbart72
nutrition data
389 calories, 27 grams fat, 24 grams carbohydrates, 13 grams protein per serving.
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reviews & comments
May 13, 2020
I really enjoyed the results. Great taste. Great texture. Not sure why there is no crust portion to the recipe .
It's a crustless cheesecake
This is not the way my mother made it she didn't use the cream cheese and she use pastry dough pie dough which she was taught by her mother which was born in Italy
Yes you can freeze it and eat it another time. It actually doesnt change the taste of it at all
April 4, 2011
I made this cake for a friend for a get together at her place. I was a bit nervous as to how the cake was going to turn out, as this was the first time I had made it. Can I tell it was fantastic and I followed the recipe exactly. My friends also all commented how nice the cake was and they keep asking me to make it again.
December 24, 2010
I have made numerous cheesecakes and this one is clearly the best ricotta cheesecake I have made. Sometimes ricotta cheesecakes can be grainy. The trick is to drain the ricotta, have cream cheese at room temperature and beat it long enough until the texture is completely smooth. My top did crack a little. However, I melted good quality dark chocolate (place in bowl and microwave in 20 - 30 second intervals, stirring every interval and when completely melted poor on top)and it covers all cracks!
can this be made ahead of time and then frozen?? thanks
March 27, 2006
Being relatively new at baking I wanted a cheesecake recipe that was light but also filled with texture. This one is a definite 5 star. My friends could not believe that this was home made. One difference is instead of using a grahm cracker base I decided to grind 1 cup of raw almonds, melted 3 TBS of no salt butter and 1 TBS sugar, mixed together and patted down as base. Baked for 8 minutes at 310 F. Let cool then added completed mixture. The almonds not only added flavor but added a nice crunch. I am now baking another one with bitter sweet chocolate swirls on top. The Lincoln Chef