Tony'S Ricotta Cheese Cake
A rich and creamy ricotta cheesecake with a delicate lemon and vanilla flavor, perfect for special occasions or as a delightful dessert for cheese lovers.
Ingredients
Instructions
- Blend ricotta cheese and cream cheese until smooth.
- Add sugar and blend well.
- Beat in eggs one at a time.
- Add vanilla, lemon juice, cornstarch, flour, and melted butter, mixing thoroughly.
- Fold in sour cream and blend until smooth.
- Pour mixture into a buttered 10-inch spring-form pan dusted with graham cracker crumbs.
- Place the pan in a cold oven and set the temperature to 325°F (160°C).
- Bake for 1 hour without opening the oven door.
- Turn off the oven and leave the cake inside until cooled, at least 2 hours.
- Serve plain or topped with cherry pie filling or other fruit if desired.
Tips & Substitutions
For a smoother texture, ensure all cheeses are at room temperature before blending. You can substitute half of the ricotta with Greek yogurt for a tangy twist. If you prefer a gluten-free option, use almond flour instead of regular flour. To enhance flavor, consider adding a teaspoon of almond extract. This cheesecake can also be flavored with citrus zest.
Serving Suggestions
This cheesecake can be served plain or topped with cherry pie filling or fresh fruit for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving it alongside a slice of *Prize Winning Lemonade Pie* for a delightful dessert spread.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze slices wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. To reheat, allow it to thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Tony'S Ricotta Cheese Cake contains roughly 261 calories, with 6g protein, 30g carbohydrates, and 6g fat. It is a good source of vitamin C (15% of the Daily Value), protein (11% of the Daily Value), and calcium (11% of the Daily Value).
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 low-fat cream cheese in this recipe?
Yes, you can use low-fat cream cheese, but it may affect the texture and creaminess of the cheesecake. The taste will still be delicious, but for the best results, try to maintain a balance of flavors and textures by using a mix of regular and low-fat options.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center is slightly jiggly. It will firm up as it cools. Avoid opening the oven door during baking, as this can cause cracks. If you're concerned about cracks, you can bake it in a water bath.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, making it a great choice for gatherings. Just be sure to let it cool completely before refrigerating. It also tastes even better after a day as the flavors meld together.
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).