Recipes Best Cheesecake on Earth 4.1 (73) 60 Reviews 2 Photos A great cheesecake made with ricotta cheese AND cream cheese! Submitted by D Scaffidi Updated on August 4, 2022 Save Rate Print Share 2 2 Prep Time: 30 mins Cook Time: 2 hrs 30 mins Additional Time: 10 mins Total Time: 3 hrs 10 mins Servings: 12 Yield: 1 to 10 - inch round cake Jump to Nutrition Facts Ingredients 1 ½ pounds ricotta cheese 16 ounces cream cheese 1 cup white sugar 6 eggs 6 tablespoons all-purpose flour 1 cup sour cream 1 teaspoon vanilla extract Directions 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. 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. Unknown I Made It Print Nutrition Facts (per serving) 367 Calories 24g Fat 25g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 367 % Daily Value * Total Fat 24g 31% Saturated Fat 14g 72% Cholesterol 161mg 54% Sodium 228mg 10% Total Carbohydrate 25g 9% Dietary Fiber 0g 0% Total Sugars 17g Protein 14g 27% Vitamin C 0mg 0% Calcium 221mg 17% Iron 1mg 8% Potassium 182mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved