4 Cheese Cheesecake

⏱ 85 mins 🍽 1 9inch cheesecake, 8-10 serving(s) 🏷 Dessert

This decadent cheesecake combines ricotta, baker's cheese, cream cheese and mascarpone for a uniquely rich flavour and texture. The batter is carefully blended and baked in a crumb-lined springform pan, then left to cool slowly in the oven. After chilling thoroughly, it's ready to be served plain or with a fruit topping. The recipe yields one 9-inch cake, suitable for 8 to 10 people.

4 Cheese Cheesecake

Ingredients

  • 8 ounces ricotta cheese, drained
  • 8 ounces baker cheese (can substitute Farmer's cheese, pot cheese, or cottage cheese)
  • 8 ounces cream cheese, softened
  • 8 ounces mascarpone cheese, drained if wet
  • 1/2 cup sweet unsalted butter, melted
  • 1 cup sugar
  • 4 eggs
  • 1 medium lemon, juice of
  • 1 teaspoon pure vanilla extract (good quality)
  • 3 tablespoons flour (all-purpose)
  • 3 tablespoons cornstarch
  • 16 ounces sour cream
  • 1 1/2 cups very finely crushed zwieback crackers or 1 1/2 cups graham cracker crumbs, approximately
  • pie filling or fruit, glaze (optional)

Method

  1. Set your oven to heat to 350°F.
  2. Generously coat the base and inner walls of a 9x3-inch springform pan with butter.
  3. Sprinkle fine Zwieback crumbs into the pan, pressing them firmly onto the bottom and about 1/2 to 1 inch up the sides. set the pan aside.
  4. Sift the flour and cornstarch together into a small container and set this aside.
  5. In a separate small bowl, whisk the eggs with the sugar until the mixture thickens and the sugar is fully dissolved, then set it aside.
  6. Combine the ricotta and baker's cheese, then press them through a fine sieve using a wooden spoon into a large mixing bowl.
  7. Using a mixer, beat these cheeses for about 2 minutes until they become creamy.
  8. Incorporate the cream cheese, beating on a low setting for approximately 1 minute until fully combined.
  9. Add the mascarpone and blend it in by hand with a wooden spoon or spatula.
  10. Mix in the melted butter by hand until it is well incorporated.
  11. Stir the egg and sugar mixture into the cheese blend by hand until uniform.
  12. Add the sifted flour and cornstarch, stirring until completely mixed in.
  13. Blend in the lemon juice and vanilla extract.
  14. Gently fold the sour cream into the cheesecake batter.
  15. Firmly tap the bowl of batter on your counter several times to bring air bubbles to the surface.
  16. If needed, draw a spatula through the batter to pop any remaining air pockets.
  17. Pour the batter slowly into the prepared pan, then lightly tap the pan on the counter to dislodge final bubbles.
  18. Position the cheesecake on the middle oven rack and bake at 350°F for 50 to 60 minutes.
  19. Switch off the oven and leave the cheesecake inside, without opening the door, for 60 minutes more.
  20. Take the cake from the oven and let it cool further on a wire rack.
  21. Once completely cool, cover it and place in the refrigerator for a minimum of 2 hours before serving.
  22. To serve, carefully run a thin knife or icing spatula around the edge between the cake and the pan sides.
  23. Detach the springform pan's side, leaving the cake on its base for presentation.
  24. For an optional finish, you can top the cake with fresh fruit, pie filling or a fruit glaze.

Nutrition (per serving)

Sodium560200 mg

Recipe details

CategoryDessert
AuthorDee514