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Ricotta Cheesecake


  • 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


  • 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.