RICOTTA CHEESECAKE
This is a very fine light tasting cheesecake. A great alternative to all of those big blocks of Philly's finest.
Provided by looneytunesfan
Categories Cheesecake
Time 1h45m
Yield 1 nine inch cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Butter 9" springform pan.
- Melt butter, cool.
- Sift flour and cornstarch together, reserve.
- Place cream cheese and ricotta in mixer, beat until smooth and creamy.
- Add sugar in 3 additions over 1 minute, scraping bowl as necessary.
- Beat 30 seconds longer.
- Add eggs, one at a time, at 30 second intervals.
- Mix well after each addition.
- Blend in flour, cornstarch, lemon juice and vanilla.
- Add butter and sour cream.
- Beat for 30 seconds, scrape bowl and beat 10 seconds longer.
- Wrap springform in two layers of aluminum foil, pour batter into pan, put springform in a larger pan such as a roasting pan and add hot water to larger pan until it comes halfway up the sides of the springform.
- Bake until center still jiggles slightly, 1 to 1 1/2 hours.
- Remove from oven, remove foil, cool completely on rack and refrigerate overnight.
- To remove springform, heat sides with propane torch and remove sides.
- Turn cake upside down in the palm of one hand, heat bottom with torch and remove bottom of springform.
- Place plate on bottom and flip right side up.
- Cut cake with unwaxed dental floss.
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Latisaw Olua
[email protected]This cheesecake is a must-try for any cheesecake lover. It's creamy, delicious, and sure to impress your friends and family.
Khaja Mohiuddin
[email protected]I would recommend this cheesecake to anyone who loves ricotta cheese and lemon. It's a delicious and easy-to-make dessert.
Val Bona
[email protected]Overall, I thought this cheesecake was just okay. It wasn't bad, but it wasn't anything special either.
AK47__ JONI
[email protected]The crust on this cheesecake was too hard and dry. It was difficult to cut and eat.
Xuseen Xasan
[email protected]This cheesecake was a bit too tangy for my liking. I think I would have preferred a sweeter filling.
Deborah Tadele
[email protected]I'm not sure what went wrong, but my cheesecake cracked while it was baking. It still tasted good, but it didn't look very appetizing.
Jbayre Jbayre
[email protected]This cheesecake is way too sweet for my taste. I couldn't even finish one slice.
Confidence Mohale
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out. It was overcooked and dry.
mdshohan Rohaman
[email protected]I was disappointed with this cheesecake. The texture was too dense, and the flavor was bland.
ijaz rana
[email protected]This cheesecake is a bit pricey to make, but it's worth every penny. It's the best cheesecake I've ever had.
ishaque Khan
[email protected]I love the combination of ricotta cheese and lemon in this cheesecake. It's so refreshing and flavorful.
Dustin Gonzalez
[email protected]This cheesecake is the perfect dessert for any occasion. It's elegant and delicious, and it's sure to impress your guests.
Lilian Lageman Linguistic .L3
[email protected]I'm not a baker, but I was able to make this cheesecake without any problems. The instructions were clear and easy to follow.
Dikeledi Dorah
[email protected]This cheesecake is so easy to make, and it's always perfect. I love that I can use any kind of fruit I want for the topping.
Sonu Mishra
[email protected]I made this cheesecake for a party, and it was a huge success! Everyone raved about how delicious it was.
shafaqat Hussain
[email protected]This cheesecake is a keeper! I've made it twice now, and it's always a hit. The crust is flaky and buttery, and the filling is creamy and delicious.
Jere Chilufya
[email protected]I'm not usually a fan of ricotta cheese, but this cheesecake changed my mind. It was so light and fluffy, and the flavor was amazing.
Sondos Ben
[email protected]This ricotta cheesecake was a delightful treat! The texture was creamy and smooth, and the flavor was perfectly balanced between sweet and tangy. My family and friends loved it!