Whenever my daughter and I would get coffee at a local coffee shop she would always get a slice of their ricotta cheesecake. There was no crust, just the cheesecake and it was delicious. Of course this became something on our list of items to bake, which we did and it was also delicious. This cheesecake is not your typical cheesecake like the recipe I have shared before which you can find by clicking this link:
https://stephaniessliceoflife.com/category/recipes/cake/chocolate-chip-cheesecake/
The ricotta and lemon juice give it a distinct flavor difference as well as the fact that there isn’t a graham cracker crust.
As you can see my cheesecake unfortunately cracked despite taking all the right steps to prevent cracking. To prevent the cheesecake from cracking you can either wrap the bottom of the springform pan with aluminum foil and place in another pan with about an inch of water in it, or place two 9″ pans of water on the rack below the cheesecake. I chose to do the two pans of water beneath the cheesecake, and I think next time I will try the other method. You also should not open the oven while it is cooking or while it is resting in the oven after it is turned off.
Ingredients:
2 8oz. blocks of cream cheese, softened
16 oz. ricotta cheese
1 1/2 cups sugar
4 eggs
1 tbsp. lemon juice
1 tsp. vanilla
3 tbsp. corn starch
3 tbsp. flour
1/2 cup butter, melted and cooled
16 oz. sour cream
Preheat oven to 350 degrees, and grease a springform pan.
In a large mixing bowl combine the softened cream cheese and the ricotta cheese. Make sure the cream cheese is very soft so that there won’t be lumps. Mine was a little lumpy because my daughter didn’t realize this and the cream cheese was just not quite soft enough.
Add the sugar, eggs, lemon juice, vanilla, corn starch, flour, and butter and mix well.
Stir in the sour cream until just combined, and pour into the springform pan.
Right as you are about to place the cheesecake in the oven reduce the heat to 325 degrees. Place in the oven along with pans of water, or inside a pan of water as mentioned earlier.
Bake for 1 1/2 hours without opening the oven. Shut off the oven but do not remove the cheesecake, keep it in the oven for an additional 2 hours also without opening the oven.
Cool on the counter for another 1-2 hours before refrigerating. Refrigerate overnight before eating.
The next day remove the springform part of the pan and it is ready to eat! You can eat it plain or with your choice of topping.
I was going to mix some sugar with sliced strawberries to make a topping but we decided to play around with the strawberries a little and make Tanghulu strawberries, which are candied strawberries. You can see that the strawberries look glossier than normal. I also decided to shave some chocolate on top to somewhat hide the large crack.
So yummy! Enjoy!
Ricotta Cheesecake
Ingredients
- 16 oz. cream Cheese, softened
- 16 oz. ricotta cheese
- 1 1/2 cups sugar
- 4 eggs
- 1 tbsp. lemon juice
- 1 tsp. vanilla
- 3 tbsp. corn starch
- 3 tbsp. flour
- 1/2 cup butter, melted and cooled
- 16 oz. sour cream
Instructions
- Preheat oven to 350 degrees. Grease a springform pan.
- Combine the softened cream cheese and ricotta cheese in a large mixing bowl.
- Add sugar, eggs, lemon juice, vanilla, corn starch, flour, and butter and mix well. Add sour cream until just mixed, do not over mix.
- Pour into the springform pan. Reduce heat to 325 degrees when putting in the oven and bake for 1 1/2 hours. Do not open oven. Shut off the oven but keep inside for an additional 2 hours, also without opening the oven.
- Cool on the counter for 1-2 hours, then refrigerate overnight before eating.
