Best Cheesecake on Earth

Best Cheesecake on Earth

60

"A great cheesecake made with ricotta cheese AND cream cheese!"

Ingredients

3 h 10 m {{adjustedServings}} servings 367 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.
  2. Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan.
  3. Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.
  4. After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
  5. Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.
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Reviews

60
  1. 72 Ratings

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This recipe is an excellent base recipe for cheesecake. It is a little "gritty/grainy" because of the ricotta cheese; however, it is not as "gritty" as a traditional ricotta cheesecake due to th...

This was another one of the 3 cheesecakes I made for taste-testing. It rated 3rd due to the grainy texture and lack of taste. It did, however, bake up beautifully, no cracks, didn't sink, had ...

Although this is a very easy cheesecake to make and comes out very creamy, it doesn't have much flavor. A 1/2 tsp of vanilla does little. Try adding more vanilla, or adding additional extracts...