If you prefer your cheesecake to be creamy versus cake-like, this is for you. It's also not quite as sweet, and instead has more cheese flavor. I recommend using an insulated cookie sheet under the pie pan to keep the shell from over-baking.


  • 16 oz. cream cheese, softened
  • cup ricotta cheese
  • cup sour cream
  • 1 cup sweetened condensed milk
  • 2 tsp. vanilla extract
  • tsp. salt
  • 3 eggs
  • 1 graham cracker shell


Combine all ingredients, and beat with a mixer until creamy. Pour into shell. Bake at 325 for 30 minutes, then at 250 for an hour, or until filling stops jiggling when the pan is tapped. Remove and allow to cool, then place in the refrigerator; serve fully chilled.


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