Ricotta Cream Cheese Cheesecake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
• Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

Steps:

• Preheat oven to 325°F (165°C). Wrap the outside bottom of a 10-inch springform pan with foil to prevent water seeping in while baking.
• 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.
• 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.
• After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).
• Cool on counter for 60 minutes and then refrigerate.
• Serve when thoroughly chilled.

Steps:

• Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor.
• Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl.
• Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula.
• Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
• Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.
• Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.

Steps:

• Preheat oven to 325°F.
• Butter 9" springform pan.
• Melt butter, cool.
• Sift flour and cornstarch together, reserve.
• Place cream cheese and ricotta in mixer, beat until smooth and creamy.
• Add sugar in 3 additions over 1 minute, scraping bowl as necessary.
• Beat 30 seconds longer.
• Add eggs, one at a time, at 30 second intervals.
• Mix well after each addition.
• Blend in flour, cornstarch, lemon juice and vanilla.
• Add butter and sour cream.
• Beat for 30 seconds, scrape bowl and beat 10 seconds longer.
• Wrap springform in two layers of aluminum foil, pour batter into pan, put springform in a larger pan such as a roasting pan and add hot water to larger pan until it comes halfway up the sides of the springform.
• Bake until center still jiggles slightly, 1 to 1 1/2 hours.
• Remove from oven, remove foil, cool completely on rack and refrigerate overnight.
• To remove springform, heat sides with propane torch and remove sides.
• Turn cake upside down in the palm of one hand, heat bottom with torch and remove bottom of springform.
• Place plate on bottom and flip right side up.
• Cut cake with unwaxed dental floss.