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Best Cheesecake on Earth

Best Cheesecake on Earth

  • Prep

    30 m
  • Cook

    2 h 30 m
  • Ready In

    3 h 10 m
D. Scaffidi

D. Scaffidi

A great cheesecake made with ricotta cheese AND cream cheese!

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Ingredients {{adjustedServings}} servings

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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:
  • 173 mg
  • 58%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

RENEEJ5
46

RENEEJ5

5/9/2005

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 the cream cheese and sour cream. I added a 1/2 cup of sugar, 1T of vanilla and some crystallized ginger. Therefore, it was not even slightly bland. This cake is great to experiment with, and since I like to play with my food I will continue to experiment. Overall, the cake was great. Light, sweet, and flavorful...a definite keeper.

lsneed62
35

lsneed62

9/10/2003

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 a lovely appearance.

C. PEREZ
27

C. PEREZ

12/24/2002

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 like almond or orange. Maybe even a little liquer. If not, the taste will be flat.

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