Prep Time::15 mins
Cook Time:: 2 hrs
Additional Time:: 4 hrs
Total Time:: 6 hrs 15 mins
Servings::8
Yield::1 (9-inch) cheesecake
Ingredients
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2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
4 large eggs
1 ½ cups white sugar
½ cup butter, melted and cooled
3 tablespoons flour
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 pint sour cream
Directions
Gather all ingredients.
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
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Mix cream cheese and ricotta cheese together in a mixing bowl until well combined.
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Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine.
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Stir in sour cream and pour into the prepared pan.
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Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking.
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Cool cheesecake completely in the refrigerator before serving.
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Cook’s Note
For best results, do not substitute any ingredients with low-fat unless you've made it before and want to experiment.