Ingredients for 4 Cheese Cheesecake
- 15 oz (425g) ricotta cheese
- Cheese
- 16 oz (450g) cream cheese, softened
- 8 oz (225g) mascarpone cheese
- Sweet Unsalted Butter
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- Lemon, Juice Of
- Pure Vanilla Extract
- Flour
- Cornstarch
- Sour Cream
- Crackers
- Fresh Fruit
How to Make 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.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
116g
Fat
138g
Carbs
14g
