Baked Ricotta and Sour Cream Cheesecake

Feeding Time Blog

Feeding time blog

Early January is not the greatest time to have a birthday. By new year, everyone’s had enough of revelling, pigging out and parties and so the Capricorn must seek humbler means to celebrate. This year, mum bought a home-made feast to my house. She made her legendary lasagne and surprised me with what was possibly the most perfect cheesecake I’d ever seen. It was an epic feed and I enjoyed every single morsel and today I will share my mother’s recipe for the queen of cakes. You’ll see that in the original recipe it calls for cottage cheese, but mum replaces it with ricotta, cutting out the hassle of sieving the lumps out of the cottage cheese. Remove the cake when it still has a little wobble, as it continues to cook even after it’s been taken out of the oven, and over-cooked cheesecake is an anathema.

Feeding Time Blog

I’ll admit that AT and I finished off every last mouthful of this cheesecake. It took us a week, but we made it. And now I’m eating lentil dhal to repent.

Baked Sour Cream and Ricotta Cheesecake Recipe

Ingredients:
For the base:
250g digestive biscuits, crumbed
125g butter, melted.

For the filling:
250g cream cheese
250g ricotta cheese
1 cup sour cream
3 eggs
1 cup sugar
2 tbs cornflour
2 tbs grated lemon rind
3 tbs lemon juice

OVEN at 160C

Method:
For the base:
Combine biscuit crumbs and butter and press into a spring form cake tin. Refrigerate.

For the filling:
In your mixer, beat cheeses together until smooth.
Add the eggs one at a time.
Add cornflour, sugar mix.
Add sour cream, juice and rind and mix.
Pour the filling into the crust and bake for 50-60 minutes – depending on your oven. Give the cake a nudge after 50 minutes, you’re looking for solid but with a wobble.
Cool in the tin and refrigerate for a few hours. Serve with whipped cream, or dusted with icing sugar or berries.

 

 

 

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