Ingrédients pour 4 Cheese Cheesecake
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 16 ounces cream cheese
- 8 ounces mascarpone cheese
- 1/2 cup sweet unsalted butter
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- Flour, for dusting pan (quantity as needed)
- Cornstarch, not used in this recipe
- Sour cream, not used in this recipe
- 1 1/2 cups finely crushed vanilla wafers
- Fresh fruit, for garnish (quantity as desired)
- Hot water, for water bath (quantity to come halfway up pan sides)
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Comment préparer 4 Cheese Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, combine ricotta cheese, mascarpone cheese, and Parmesan cheese. Gently fold this mixture into the cream cheese mixture.
- Pour batter into the prepared springform pan. Place the pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 85 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This allows it to cool gradually and prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
116g
Fat
138g
Carbs
14g
