Delicious Ricotta Cheesecake

Crap this was good. My mom loves cheesecake, but sometimes American versions are too heavy for her, so I found a recipe online for a ricotta cheesecake version that is amazing. There were some really complicated ones, but this one was doable with the amount of time that I had. It was so delicious and light. Slight sweet, but not heavy in anyway. Actually, when I started making it and beat the cream cheese and ricotta together, I was ready to just eat it out of the bowl like that. I mean come on now. Ricotta and cream cheese are like food porn on their own, but when you combine them, oh man! Everyone was raving about this cake, so I would definitely recommend make it for any occasion you have coming up, even if that occasion is you sitting at home watching Netflix.


See the original recipe post here, it was submitted to by an April.


  • 2 (8 ounce) packages cream cheese, softened
  • 1 (16 ounce) container ricotta cheese
  • 1 1/2 cups white sugar
  • 4 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch
  • 3 tablespoons flour
  • 1/2 cup butter, melted and cooled
  • 1 pint sour cream


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan.
  2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
  3. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

The only one difference that I did was that I baked it in a water bath to keep it from cracking. And remember the only difference is that when you are baking it, wrap the bottom of the pan with foil so that no liquids can go in. Place it in a baking tray, push into the oven and fill the tray with 1-2 inches of water.


I layered the top with fresh whipped cream, and as you can tell, I got a little carried away with the strawberries. If I knew a flower shape was forming, I would have made it cleaner and neater so that the whipped cream didn’t ooze out.

Oh and if you don’t know how to make fresh whipped cream, it’s so freaking easy. Get heavy whipping cream, add confectioners sugar to taste and beat until it turns into whipped cream. Easy, easy, easy.

-Joyce Huang

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