A great cheesecake made with ricotta cheese AND cream cheese!
Best Cheesecake on Earth
- 1 1/2 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
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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