OMG – this was sooooo delicious. My mom made this cheesecake when I was visiting. This is a George Stella recipe from stellastyle.com
I usually don’t like ricotta cheesecake …. however this tastes like a cream cheese cheesecake, which I absolutely LOVE! My mom put sugar free cherry topping on half the cheesecake, so I had a small slice with the cherry topping and a small slice without (plain).
24 ounces cream cheese, softened
1 cup extra fine ricotta cheese (see helpful tip below)
1 1/2 cups bulk sugar substitute (I recommend Truvia or Swerve)
1/3 cup heavy cream
1 tablespoon pure vanilla extract
1 tablespoon fresh lemon juice
2 large eggs
2 large egg yolks
- Place the oven rack in the center position and preheat to 400 degrees F. Spray an 8-inch springform pan with non stick oil spray.
- Wrap the entire outside of the springform pan in aluminum foil to prevent any water from seeping into the cake.
- Make a water bath, so the top of the cheesecake won’t split while it bakes (we did not do this step and our cheesecake did not split on top). Place about 1-inch of water into a shallow roasting pan big enough to hold the cake pan and place it on the center rack of the oven to heat.
- With an electric mixer on low speed, beat the cream cheese, ricotta and sugar substitute for about 1 minute, until well blended.
- In a separate bowl, whisk the cream, vanilla, lemon juice, eggs, and egg yolks until blended.
- Turn the mixer on medium speed and slowly pour the egg mixture into the cream cheese mixture. Beat until blended; being careful not to over whip.
- Pour the batter into a greased springform pan and smooth the top with a spatula. Place the pan in the heated water bath and bake for 15 minutes.
- Lower the oven temperature to 325 degrees F. Continue baking for about 1 & 1/2 hours, until the top is a light golden brown and the cake is pulling away from the sides of the pan.
- Remove from oven and let cool on counter for 1 hour, then refrigerate at least 8 hours before slicing to serve.
Helpful Tip: Process the ricotta cheese with a hand blender or food processor until it is nearly as smooth as sour cream. It only takes about 1 minute and helps make for the smoothest cheesecake.