This ricotta and cream cheese cheesecake recipe is utterly foolproof. It requires a bit of TLC, but is actually quite simple to make. You won't be disappointed!
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
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 US | 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 US | Canada)
Although this is a very easy cheesecake to make and comes out very creamy, it doesn't have much flavor. A 1/2 tsp of vanilla does little. Try adding more vanilla, or adding additional extracts like almond or orange. Maybe even a little liquer. If not, the taste will be flat. - 18 Dec 2000 (Review from Allrecipes US | Canada)