4 Cheese Cheesecake
🕒 Prep Time: 35 minutes
🕒 Cook Time: 50 minutes
🕒 Total Time: 1 hour and 25 minutes
🥣 Yield: 1 9-inch cheesecake
📝 Description: This delightful 4 Cheese Cheesecake recipe, shared in response to a message board request, offers a delectable combination of flavors. While the prep time might vary, the mixing and baking durations remain consistent. Note that cooling and chilling times are additional and not accounted for in the prep and cook times.
🍽 Ingredients:
| Quantity | Ingredient |
|---|---|
| 8 | Ricotta cheese |
| 8 | Cheese |
| 8 | Cream cheese |
| 8 | Mascarpone cheese |
| 1/2 | Sweet unsalted butter |
| 1 | Sugar |
| 4 | Eggs |
| 1 | Pure vanilla extract |
| 1 | Flour |
| 1 | Cornstarch |
| 3 | Sour cream |
| 3 | Lemon |
| 16 | Graham cracker crumbs |
| 1 1/2 | Fine Zwieback crumbs |
🔪 Instructions:
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Preheat Oven: Begin by preheating your oven to 350°F (175°C).
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Prepare Pan: Thoroughly butter the bottom and sides of a 9×3-inch (12 cup) springform pan. Dust the pan generously with fine Zwieback crumbs, pressing any excess into the bottom and sides of the pan. Set aside.
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Sift Dry Ingredients: In a small bowl, sift together the flour and cornstarch. Set aside for later use.
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Beat Eggs and Sugar: In another small bowl, beat the eggs and sugar together until thick and the sugar is completely dissolved. Set aside.
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Prepare Cheese Mixture: Mix together the ricotta and baker’s cheese. Place this mixture into a fine sieve and, using a wooden spoon, force the cheeses through the sieve into a large bowl.
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Beat Cheeses: With a mixer set to medium speed, beat the cheeses for approximately 2 minutes or until creamy.
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Incorporate Cream Cheese: Add the cream cheese to the mixture and beat on low speed for about 1 minute or until well blended.
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Add Mascarpone: Incorporate the mascarpone cheese by hand, using a wooden spoon or spatula, until well blended.
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Mix in Butter: Add the melted butter to the mixture and mix by hand until well combined.
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Combine Egg and Cheese Mixtures: Pour the egg and sugar mixture into the cheese mixture, stirring until fully incorporated.
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Incorporate Dry Ingredients: Add the flour and cornstarch mixture to the bowl and stir until thoroughly combined.
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Add Lemon and Vanilla: Stir in the lemon juice and pure vanilla extract until well blended.
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Fold in Sour Cream: Gently fold the sour cream into the cheesecake batter.
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Remove Air Bubbles: Tap the bowl of batter on the counter several times to release any trapped air bubbles. If necessary, run a spatula through the batter to break up any remaining bubbles.
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Pour Batter into Pan: Slowly pour the batter into the prepared springform pan, tapping the pan lightly on the counter to remove any lingering bubbles.
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Bake: Place the cheesecake on the middle rack of the preheated oven and bake at 350°F (175°C) for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
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Cool: Turn off the oven and let the cheesecake sit undisturbed (do not open the oven door) for an additional 60 minutes.
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Cool Further: After removing the cheesecake from the oven, allow it to continue cooling on a wire rack until completely cooled.
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Chill: Once cooled, cover the cheesecake and refrigerate for at least 2 hours before serving.
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Serve: When ready to serve, run a thin-bladed knife or icing spatula between the cake and the sides of the pan to loosen it. Remove the side of the springform pan, leaving the cake on the pan base to serve.
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Optional Toppings: For added flair, top the cheesecake with fresh fruit, pie filling, or your favorite fruit glaze before serving.
Indulge in the creamy richness of this 4 Cheese Cheesecake, a perfect dessert for any occasion, from weeknight gatherings to special celebrations. Enjoy the citrus notes and decadent texture that make this cheesecake a true delight for the senses.
