Kay'S Cheese Cake
A rich, creamy cheesecake with a smooth ricotta and cream cheese filling, accented by lemon and vanilla, perfect for special occasions or a delightful dessert treat.
Ingredients
Instructions
- Grease a free-form pan.
- Make a zwieback or vanilla wafer crust and line the pan with it.
- Bake the crust for 5 minutes at 325°F.
- Allow the crust to cool.
- Mix ricotta cheese and cream cheese until smooth.
- Add sour cream and mix well.
- Add eggs one at a time, mixing after each addition.
- Combine cornstarch and sugar together.
- Add lemon juice, vanilla, and melted butter.
- Add the mixture to the cheese and eggs and beat with a whisk until smooth.
- Pour the filling into the crust.
- Bake in a 325°F oven for 1 hour. Leave in the oven and turn it off.
- Leave the cheesecake in the oven for 8 hours.
- Remove from oven and cool.
- Store in the refrigerator.
Tips & Substitutions
For a lighter cheesecake, consider using low-fat ricotta and cream cheese. If you're out of cornstarch, you can use flour as a thickening agent. Make sure to beat the cheese mixture until it's completely smooth to avoid lumps, and try adding a touch of almond extract for an interesting flavor twist. This cheesecake can also be enhanced with a fruit topping, such as fresh berries or a drizzle of chocolate sauce.
Serving Suggestions
Serve the cheesecake plain, or top it with whipped cream and fresh fruit for a delightful presentation. It pairs beautifully with a cup of freshly brewed coffee or a hot chocolate (from scratch). For an elegant touch, drizzle caramel or chocolate sauce over each slice, and consider a side of your favorite dessert like 'Mom O'Brien Bread Pudding' for a comforting meal.
Storage & Reheating
After cooling, store the cheesecake in an airtight container in the refrigerator for up to a week. If you want to make it ahead of time, it freezes well for up to three months. To reheat, let it sit at room temperature for about 30 minutes before serving, or warm it gently in the oven at a low temperature, ensuring it doesn't bake further.
Nutrition & Diet Analysis (per serving)
Each serving of Kay'S Cheese Cake contains roughly 659 calories, with 5g protein, 87g carbohydrates, and 17g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of calcium and protein. 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?
Yes, you can experiment with different cheeses. While ricotta and cream cheese create a rich texture, mascarpone or even cottage cheese can be used for a lighter version. Just ensure the cheese you choose is smooth and creamy to maintain the cheesecake's consistency.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools. Remember to leave it in the oven after turning it off for at least 8 hours, which helps it set perfectly and prevents cracks.
What can I do if my cheesecake cracks?
Cracks can happen, but they're easily fixable! If your cheesecake cracks, you can cover it with a layer of whipped cream or a fruit topping for a beautiful presentation. To prevent cracks in the future, avoid overmixing and ensure your ingredients are at room temperature before combining.
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).