Fran'S Cheese Cake
A rich, creamy cheesecake with a smooth ricotta and cream cheese filling, subtly flavored with vanilla and lemon, perfect for special occasions or as a delightful dessert.
Ingredients
Instructions
- Blend together cream cheese and ricotta until smooth.
- Add eggs one at a time, then add sugar, melted butter, flour, and cornstarch.
- Mix in vanilla and lemon juice.
- Finally, blend in sour cream.
- Pour batter into a spring-form pan.
- Bake for 1 hour in a 350°F oven.
- Do not open the oven door during baking.
- After baking, check that the top is slightly browned.
- Shut the oven off and leave the cake in the oven for about 1 1/2 hours with the door slightly open.
- Serve with fruit topping if desired.
Tips & Substitutions
To achieve a smoother texture, make sure your cream cheese is at room temperature before blending. If you're out of ricotta, cottage cheese can be used as a substitute, but blend it well to avoid lumps. For a lighter cheesecake, consider using low-fat cream cheese. Don't overmix the batter to prevent cracks during baking.
Serving Suggestions
This cheesecake pairs beautifully with a fresh fruit topping, such as strawberries or blueberries, which can enhance its flavor. A drizzle of chocolate or caramel sauce can also add a decadent touch. Serve it alongside coffee or tea for a delightful dessert experience, or enjoy it as a stand-alone treat.
Storage & Reheating
Allow the cheesecake to cool completely at room temperature before storing. Cover it tightly with plastic wrap or aluminum foil and refrigerate for up to a week. For longer storage, it can be frozen for up to three months. To reheat, let it thaw in the refrigerator overnight and serve chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Fran'S Cheese Cake contains roughly 540 calories, with 5g protein, 88g carbohydrates, and 4g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese in this recipe?
Yes, you can experiment with different types of cheese. For instance, mascarpone can be used for a creamier texture, while Neufchâtel can be a lower-fat alternative. Just ensure that the cheese is smooth and well-blended to maintain the cheesecake's consistency.
What can I do if my cheesecake cracks?
Cracks in cheesecakes can happen due to overmixing or rapid temperature changes. To prevent this, mix the ingredients on low speed and avoid opening the oven door during baking. If cracks do occur, they can be covered with a fruit topping or a layer of whipped cream.
How long should I let the cheesecake cool in the oven?
After baking, it's best to leave the cheesecake in the oven for about 1 1/2 hours with the door slightly open. This gradual cooling helps prevent cracks and allows the cheesecake to set properly, ensuring a smooth and creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).