Ricotta Cheesecake Recipe
Ricotta cheesecake has a delicate texture and many times it is best to serve the cake from the baking pan. Make sure the cake is well chilled before serving it either at room temperature or slightly chilled. Slice into even wedges and either sprinkle it with a dash of liqueur or serve it with fresh fruit.
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Servings: 1 9inch cake
Calories: 802.2kcal
Ingredients
- 16 ounces cream cheese, softened
- 16 ounces ricotta cheese
- 1/2 cup butter, softened
- 1/2 cup flour
- 5 large eggs
- 16 ounces sour cream
- 2 teaspoons vanilla
- 2 tablespoons lemon juice
- 2 cups sugar
Instructions
- Preheat oven to 325 degrees.
- Mix ingredients together, adding eggs, one at a time at low speed; then mix at medium speed for 20 minutes.
- Grease the bottom and sides of 9-inch spring-form pan.
- Pour in mixture and bake in preheated oven for 1 hour and 5 minutes.
- Turn off oven and allow pan to remain in the oven for 1 more hour.
- Remove and let cheesecake cool to room temperature before you refrigerate. Refrigerate overnight. May also be frozen for up to 4 months.
Your Own Notes
Nutrition
Serving: 226g | Calories: 802.2kcal | Carbohydrates: 62.5g | Protein: 17.7g | Fat: 54.7g | Saturated Fat: 33.4g | Cholesterol: 281.5mg | Sodium: 374.9mg | Fiber: 0.2g | Sugar: 50.8g