Best Fail-safe Cheesecake

    (73)
    6 hours

    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!


    80 people made this

    Ingredients
    Serves: 12 

    • 675g ricotta cheese
    • 450g cream cheese
    • 200g caster sugar
    • 6 eggs
    • 6 tablespoons plain flour
    • 250ml soured cream
    • 1 teaspoon vanilla extract

    Method
    Prep:30min  ›  Cook:1hr30min  ›  Extra time:4hr resting  ›  Ready in:6hr 

    1. Preheat oven to 170 C / Gas 3. Wrap the outside bottom of a 25cm springform cake tin 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 soured cream and vanilla. Pour mixture into prepared tin.
    3. Place springform tin in a large roasting tin, place in the oven and pour boiling water from the kettle into the roasting tin halfway up the sides. 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 at room temperature for 60 minutes and then refrigerate. Serve when thoroughly chilled.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:
    (73)

    Reviews in English (61)

    by
    48

    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)

    by
    36

    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)

    by
    27

    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)

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