Name: Ricotta Cheesecake
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: Yield: one 10-inch cake
Cuisine: German
Ingredients: 1 cup sour cream; 8 ounces cream cheese (⅓ less fat or regular), at room temperature; 3 eggs; 1¼ cups sugar; ½ cup lemon juice; 4 tablespoons cornstarch; 1 tablespoon vanilla sugar, or 1 teaspoon vanilla extract; 1 teaspoon vanilla sugar, or ½ teaspoon vanilla extract; ½ cup sugar; 1 egg; 1 cup part-skim ricotta; 8 tablespoons (1 stick) unsalted butter, cold; 1 (15- or 16-ounce) can apricots, packed in light syrup; Pinch of salt (about ⅛ teaspoon or less); 1½ teaspoons baking powder; 1½ cups unbleached all-purpose flour (protein 3 grams per ¼ cup), plus extra for working dough

Preparation info

Yield:
one
10 inch cake

Difficulty
Easy
Ready in
1 hr 25

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

This cheesecake comes together quite easily, with a filling that is astoundingly simple to make. Really, the filling is a quick affair of measuring and mixing, and the addition of the flavorful apricots offers a sweet, tangy complement to the rich dairy blend. Make sure to leave enough time for the cheesecake to cool to room temperature or lower before serving. Cooling allows the flavors to harmonize and the texture to settle into one creamy bite. Cheesecake will keep in the refrigerator fo