3 Cheesecake
This indulgent dessert is a classic baked cheesecake made with a trio of cheeses: ricotta, cream cheese and sour cream. The batter is carefully mixed to ensure a smooth, dense texture before being baked in a water bath. After baking, it is left to cool slowly in the switched-off oven, then chilled thoroughly before serving. The result is a rich and creamy cake perfect for a special occasion.
Ingredients
- 1 1/2 lbs 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 (I would go 2)
Method
- Set your oven to heat to 325°F.
- Take a 10-inch springform pan and wrap its exterior completely with a sheet of heavy duty aluminium foil.
- Combine the ricotta cheese, cream cheese and white sugar in a bowl, creaming them together until you achieve a completely smooth consistency.
- Incorporate the eggs individually, mixing well after each addition.
- Add the all-purpose flour one tablespoon at a time, ensuring it is fully blended into the mixture.
- Gently stir in the sour cream and the vanilla extract until just combined.
- Transfer the completed batter into the prepared springform pan.
- Position the filled pan inside a large rectangular roasting dish.
- Pour hot water into the roasting dish until it reaches a depth of 2 inches around the springform pan.
- Place the entire setup carefully into your preheated oven.
- Allow the cheesecake to bake for 90 minutes.
- When the 90 minutes are up, switch the oven off but do not open the door. leave the cake inside for a further 60 minutes.
- Take the cheesecake out and let it cool on a wire rack for at least 60 minutes, or until it reaches room temperature, before moving it to the refrigerator.
- Serve the cheesecake only after it has been chilled thoroughly, preferably overnight.
Nutrition (per serving)
Sodium204900 mg
Recipe details
CategoryDessert
AuthorSteve_G
