Ingrédients pour 3 Cheesecake
- 16 ounces ricotta cheese
- 16 ounces cream cheese, softened
- 1 1/2 cups white sugar
- 4 large eggs
- 1/4 cup all-purpose flour
- 1 cup sour cream
- 1 teaspoon vanilla extract
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Comment préparer 3 Cheesecake
- Preheat oven to 325°F (160°C).
- Wrap a 10-inch springform pan with heavy-duty aluminum foil to prevent water leakage.
- In a large bowl, beat together 16 ounces of ricotta cheese, 16 ounces of cream cheese (softened), and 1 ½ cups of granulated sugar until completely smooth and creamy.
- Add 4 large eggs one at a time, mixing well after each addition.
- Gradually add ¼ cup all-purpose flour, one tablespoon at a time, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup sour cream and 1 teaspoon vanilla extract.
- Pour the batter into the prepared springform pan.
- Place the springform pan into a larger roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan (approximately 2 inches).
- Carefully place the roasting pan into the preheated oven.
- Bake for 90 minutes.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another 60 minutes. This slow cooling prevents cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature for at least 60 minutes.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
68g
Fat
81g
Carbs
7g
