Baked Ricotta Cheesecake

Baked Ricotta Cheesecake

We are excited to be participating in several fundraising events to show that we care about our community. We will be a VIP sponsor at the Empty Bowls 2019 event which raises money for Bethlehem Housing and Support Services. In preparation for our guests, we have decided to experiment with a Ricotta cheesecake. We are hoping to pair up with one of our local artisan suppliers from the boutique store and add some of their delicious toppings to the dessert. To learn more about this annually sold-out event please visit


2 – 8 oz packages of cream cheese

16 oz of Upper Canada Ricotta cheese

1 1/2 cups of white sugar

4 eggs

1 tbsp of lemon juice

1 tsp of vanilla

3 tbsp of white flour

1/2 cup of butter, melted and cooled

2 cups (500 mL) of sour cream


Preheat oven to 175 degrees C (350 degrees F)

Lightly grease a 9″ springform pan

Mix cream cheese & ricotta cheese together in a mixing bowl until well combined

Stir in sugar, eggs, lemon juice, vanilla, cornstarch, flour & butter. Add the sour cream last and stir.

Pour mixture into a prepared springform pan. 

Bake in preheated oven for 1 hour, turn oven off and leave in oven 1 hour more.

Allow cooling completely in refrigerator before serving.

Serve plain or with your favourite topping. 

This dessert also freezes well for future special functions.