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The story goes that my dad got this recipe from a fellow contractor on a job site many many years ago. Its a really light, fluffy version of cheesecake and about the only kind I will eat.


  • 1 1/2 pounds ricotta cheese
  • 1 pound cream cheese softened
  • 2 cups sugar
  • 6 eggs
  • 1 quart sour cream
  • 6 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract


  1. Cream the cheeses well, gradually adding sugar.
  2. Add eggs, one at a time. Beat well.
  3. Alternate flour and sour cream.
  4. Add vanilla.
  5. Bake in shallow pan of water for 1½ hours at 350°.
  6. Shut oven off and leave cake in for 1 hour more.

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