Ricotta Cheesecake


10 Servings

  • Crust
  • ¼ cup chopped walnuts
  • ¾ cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar
  • Filling
  • 1 15-ounce container part skim ricotta cheese
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • ¾ cup sugar
  • 3 tablespoons fresh lemon juice
  • 1 8-ounce package cream cheese, softened
  • 2 eggs
  • 2 teaspoons vanilla extract

Preheat oven to 350° F.

In a small bowl, combine walnuts, graham cracker crumbs, melted butter, and 2 tablespoons sugar; press into bottom of an 8-inch springform pan. Bake 3 to 5 minutes, until lightly browned; let cool.

In a large bowl, with an electric beater on medium speed, combine ricotta cheese, sour cream, flour, the remaining sugar, and lemon juice until smooth; set aside. In another large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, and vanilla until thoroughly combined. Add the ricotta mixture, beating on low speed until well combined.

Pour over the prepared crust, and bake for 45 to 50 minutes, or until the center is nearly set. Cool for 30 to 35 minutes, then chill for 4 to 5 hours, or overnight, before serving.


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