Yummy Yummy Baked Cheesecake

One of the first things I ever learned to bake. I’m pretty sure my mother gave it to me, but I’m not sure where the recipe came from (it was close to 30 years ago) and I apologize if anyone recognizes it as their own but I had to share as this is among the best baked cheesecakes I’ve ever had. And it’s really not too difficult to make–just takes a little patience (and no, I don’t make them all the time). I’ve found that I prefer when the cake is allowed to set in the refrigerator for a few days. While I’m sure a legal adviser would advise against suggesting such things for various reasons, some would say that if you try a piece every day for a few days, you’ll probably find that the last piece is always the best.

Yummy Yummy Baked Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 16 ounces cream cheese
  • 15 ounces ricotta cheese
  • 16 ounces sour cream
  • 1½ cups sugar
  • 3 eggs
  • 3 Tbls flour
  • 1 Tbls corn starch
  • 1 Tbls vanilla
  • 1 tsp lemon juice
  • 1 stick butter (melted)
  • Graham Cracker or other interesting cookie crumbs (Oreo?)
  1. In a large bowl or mixer cream the cheeses & sour cream.
  2. Add the sugar and mix it all together real nice.
  3. Beat in the eggs, one at a time mixing thoroughly after each addition.
  4. Add flour, corn starch, vanilla and lemon juice (mixing corn starch w/ vanilla & lemon juice first will help incorporate).
  5. Mix well and then add melted butter.
  6. Grease a 10-inch spring-form pan and line with wax paper.
  7. Cover bottom of pan with layer of cookie crumbs.
  8. Slowly pour in filling as not to unsettle crumbs.
  9. Bake for 1 hour in preheated 350° oven on bottom rack in a large pan of shallow water.
  10. Turn oven off and leave the cake in the closed oven for 2 hours longer. DO NOT open the oven door during those 2 hours.
  11. Remove from oven (should still be quite hot) an place in fridge.
  12. Chill until set (at least 6 hrs). Top with topping of your choice before serving.
Placing the cake pan in a pan of shallow water will help prevent the surface of the cake from cracking.

Strawberries or fresh peaches macerated in a little port or ? and maybe a tiny bit of sugar for an hour or two make an excellent accompaniment.