Cream Cheese and Ricotta Cheesecake

    Cream Cheese and Ricotta Cheesecake


    248 people made this

    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.

    Serves: 8 

    • 450g cream cheese, softened
    • 450g ricotta cheese
    • 300g caster sugar
    • 4 eggs
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • 3 tablespoons cornflour
    • 3 tablespoons flour
    • 110g butter, melted and cooled
    • 475ml soured cream

    Prep:20min  ›  Cook:2hr  ›  Extra time:6hr chilling  ›  Ready in:8hr20min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a springform cake tin.
    2. 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.
    3. 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.

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