Save on Pinterest

Cheesecake Squares

I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.
  • Total Time
    Prep: 10 min. Bake: 1 hour + chilling
  • Makes
    20 servings

Ingredients

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

Directions

  • In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream.
  • Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • Chill several hours or overnight. Top each serving with fruit if desired.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video