Cheesecake Squares

SECRET INGREDIENT: ricotta cheese

There are thousands of recipes for cheesecake, but the best ones usually include more than one type of cheese. Combining cream cheese with ricotta cheese gives the cheesecake more body and a more interesting flavor. A little sour cream doesn’t hurt either.


Instead of fresh fruit, top the cooled cheesecake with fruit sauce before cutting into squares. For a strawberry sauce, melt 2 tablespoons strawberry preserves over medium heat. Add 2 tablespoons brandy, a pinch of salt, and 1 pint sliced strawberries. Cook until the berries fall apart and the liquid begins to thicken. Cool.

Quick look

  • prep 10 min    cook 60 min
  • serves 20

IngredientsNumber of servings: Makes 20 bars

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup ricotta cheese
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/4 cup (1/2 stick) unsalted butter or margarine, melted and cooled
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 2 cups (16 ounces) sour cream
  • Seasonal fresh fruit (optional)

    How to make it   1 hour, 10 minutes

  • 1

    Preheat the oven to 325°F.

  • 2

    In a medium bowl, beat the cream cheese, ricotta, and sugar until smooth.

  • 3

    Add the eggs, one at a time, mixing well after each addition. Add the butter or margarine, cornstarch, flour, and vanilla. Beat until smooth. Fold in the sour cream.

  • 4

    Pour into a greased 9 x 13-inch baking pan. Bake, uncovered, for 1 hour. Turn the oven off but do not open the oven door. Let the cheesecake stand in the closed oven for 2 hours. Cool completely on a wire rack.

  • 5

    Chill several hours or overnight. Cut into squares and serve with the fruit, if using.

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