Ukrainian Sour Cream Cheesecake


total 2:00


12 servings



1 lb. ricotta cheese
1 lb. cream cheese, softened
1-1/2 cup brown sugar
4 eggs
3 tbsp. flour
3 tbsp. arrowroot or
1-1/2 tsp. vanilla extract
2 tbsp. lemon juice
1 lemon zest, grated
1/2 cup butter, melted
2 cups sour cream


Strain the liquid from the ricotta cheese in a sieve.

In a mixing bowl, beat well the ricotta and cream cheese till well blended. While beating, gradually add the sugar. Beat in the eggs one at a time. Add the flour, arrowroot or cornstarch, vanilla, lemon juice and lemon zest. Beat well. Fold in the melted butter and sour cream and pour into a greased 9-inch deep cheesecake pan.

Bake for 1 hour at 350°F. Turn off the heat and leave the cake in the oven for an additional hour. Do not open the oven door.

Author's Comments

Very rich and luscious.

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