This ricotta cheesecake recipe comes to us from my sister-in-law's Italian grandmother. It's soft and fluffy and goes perfectly with some berry jam.
Author: Eva Bakes
28-ounce packagescream cheesesoftened
2Tablespoonsfresh lemon juice
1stick (8 Tablespoons)unsalted buttermelted
Preheat your oven to 375°F. Generously grease a 9" or 10" springform pan and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cream cheese, sugar, egg yolks, corn starch, flour, lemon juice and vanilla on medium speed until well blended, about 2-3 minutes.
Add in the melted butter, sour cream and ricotta and mix well.
Transfer the batter to another large bowl and clean your mixing bowl. If you're using a handheld mixer, simply get out another large bowl. In the spotlessly clean bowl of a stand mixer or in a large bowl if using a handheld mixer, beat the egg whites on high speed until you achieve stiff peaks. Gently fold the egg whites into the cheesecake batter until blended.
Transfer the batter to your prepared baking pan and smooth out the top. Tap the pan on the counter a few times to get out any air bubbles. Bake in your preheated oven for 70 minutes.
After the cheesecake has baked (it may have a slight jiggle in the middle), crack the oven door open and leave it in there for another 2-3 hours. Then take it out and let rest at room temperature. Cover and place it in the refrigerator to chill overnight.
After the cheesecake has thoroughly chilled, slice and serve. This tastes best with fresh berries or fruit jam of your choice (we enjoyed it with both raspberry jam and a triple berry jam blend).
Source: My sister-in-law, M, who got the recipe from her grandmother