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Best Cheesecake on Earth

SUBMITTED BY: D. Scaffidi      PHOTO BY: Dan Boyce

"A great cheesecake made with ricotta cheese AND cream cheese!"
PREP TIME  30 Min
COOK TIME  2 Hrs 30 Min
READY IN  3 Hrs 10 Min
SERVINGS & SCALING
Original recipe yield: 1 - 10 inch round cake
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  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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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2003 by lsneed62
This was another one of the 3 cheesecakes I made for taste-testing. It rated 3rd due to the grainy texture and lack of taste. It did, however, bake up beautifully, no cracks, didn't sink, had a lovely appearance.

15 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2004 by LUCIE H.
This is a very tasty cheesecake and I agree that tastes even better next day. Even people who don't usually care for cheesecake liked this one. I made topping using 1 cup whipping cream, 2 Tbsp. sugar, 1/2 cup milk, 4 Tbsp. instant pudding (vanilla flavor, next time will try strawberry flavor), just put everything in a bowl and mix till thickens. Then I spread it on the cooled cake and served with halved strawberries around each portion. This goes to my favorite recipes.

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2002 by SHARONMD
This is the GREATEST cheesecake recipe ever! The recipe must be followed to a tee, and it shouldn't be whipped too long with the electric mixer, but if you cook it long enough and bake it in a pan of water, it is restaurant quality!!! Very easy recipe, too!

12 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 368

  • Total Fat: 24.2g
  • Cholesterol: 174mg
  • Sodium: 225mg
  • Total Carbs: 24.7g
  •     Dietary Fiber: 0.1g
  • Protein: 13.4g

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