I love cheesecake. In fact, I think half of my thighs are made from cheesecake. While I appreciate how easy it is to make a no-bake cheesecake, they are just to heavy for my taste. I like a really light airy cheesecake. I tried this recipe last night, and sans the pan marks on the cheesecake (see photo), it came out lovely. The texture is wonderful, the taste is light and creamy. It baked like a dream and came out of the pan fairly easy. To really enjoy this cheesecake, you must like ricotta. If you hate ricotta cheese, don’t make this and tell me how bad it tastes! The texture is not like the thick ones made with all cream cheese. The Santa Claus plate it is on is totally optional. I wanted to be festive but I have no Easter Bunny plates, so Santa it is!
- 28 ounces of ricotta cheese
- 16 ounces of cream cheese
- 1 1/2 cup white sugar
- 6 eggs
- 6 tablespoons all-purpose flour
- 1/2 cup sour cream
- 1 tablespoon vanilla extract (optional 1 teaspoon of almond extract)
Preheat oven to 325 degrees F (165 degrees C.) Line the bottom of the pan with parchment paper. (tip – cut a circle out and place it in the bottom of the pan instead of trying to line the sides) Tightly wrap the outside bottom of a 10 inch springform pan with foil, this keeps the water from seeping into the pan.
Cream together ricotta cheese, cream cheese and sugar until smooth. (If you don’t cream well enough, your cheesecake will be gritty! Make sure you mix it well)
Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla, almond extract optional. Pour mixture into a 10 inch springform pan.
Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Bake for 90 minutes.
After 90 minutes turn oven off, but leave the cake in the oven for another 90 minutes.
Remove cheesecake from rectangular pan and place springform pan in the refrigerator overnight. This will allow the cheesecake to firm. Turn upside down and add fruit topping of your choice.