Name: Red Velvet Cheesecake with Ricotta
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Cream cheese, at room temperature - 2 (8 ounce) packages; Ricotta cheese, at room temperature - 16 ounces; White sugar - 1 ½ cups; Unsalted butter, at room temperature - ½ cup; Cornstarch - 3 tablespoons; All-purpose flour - 3 tablespoons; Unsweetened cocoa powder - 3 tablespoons; White vinegar - 1 tablespoon; Vanilla extract - 1 teaspoon; Sour cream - 1 (16 ounce) container; Eggs - 4 large; Red food coloring, or desired amount - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Red Velvet Cheesecake with Ricotta

1. Cream cheese, at room temperature - 2 (8 ounce) packages

2. Ricotta cheese, at room temperature - 16 ounces

3. White sugar - 1 ½ cups

4. Unsalted butter, at room temperature - ½ cup

5. Cornstarch - 3 tablespoons

6. All-purpose flour - 3 tablespoons

7. Unsweetened cocoa powder - 3 tablespoons

8. White vinegar - 1 tablespoon

9. Vanilla extract - 1 teaspoon

10. Sour cream - 1 (16 ounce) container

11. Eggs - 4 large

12. Red food coloring, or desired amount - 1 teaspoon

How to cook deliciously - Red Velvet Cheesecake with Ricotta

1. Stage

Preheat the oven to 475 degrees F (245 degrees C). Grease a 9-inch springform pan.

2. Stage

Combine cream cheese, ricotta cheese, and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in butter until well combined. Mix in cornstarch, flour, cocoa powder, vinegar, and vanilla until well combined. Add sour cream, eggs, and red food coloring; mix until well combined. Pour batter into the prepared pan.

3. Stage

Bake in the preheated oven for 10 minutes. Reduce heat to 200 degrees F (95 degrees C) and bake for 1 more hour. Turn the oven off and let cake sit inside until completely firm, about 3 hours.

4. Stage

Remove from the oven and set on counter until completely cool. Then refrigerate 8 hours to overnight for best taste and texture.