About this recipe:This is my grandmother's cheesecake recipe that she passed down to my entire family. Ricotta makes for a lovely flavour and texture in this cheesecake, which is lightly scented with lemon and vanilla.
450g cream cheese, softened
450g ricotta cheese
300g caster sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornflour
3 tablespoons flour
110g butter, melted and cooled
475ml soured cream
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat oven to 180 C / Gas 4. Lightly grease a springform cake tin.
Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornflour, flour and butter. Add the soured cream last and stir. Pour the mixture into the prepared springform cake tin.
Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.