During this pandemic and social isolation, we’ve been social distancing in the park near our house with some close friends.  We bring out our lawn chairs and sit at least 6 feet apart and just visit for a while. It helps a lot and I highly recommend it. I love that we have parks everywhere in our neighborhood with enormous live oak trees dripping in ghost-like Spanish moss. I am very, very fortunate.  There are lots of great places to walk and the Broad River runs past making an excellent place to launch a kayak or small boat. It doesn’t get much prettier than right here in my front yard.

I decided to make this cheesecake to share with everyone and found it to be pretty simple to put together.  The best thing about it, you can customize the flavorings to make it your very own signature cheesecake.  I used lemon and lime juice but orange will work just as well or limoncello if you have that.  If you happen to be a chocolate lover, add some Hersheys syrup and enjoy that or some Grand Marnier, or other liquor. If you find cheesecake too heavy, you may like this better because it is lighter and makes its own crust.

You can almost taste the luxurious creaminess of this cheesecake as you read the list of ingredients.  It’s a refreshing treat I look forward to sharing with y’all and finding out if you like it as much as I do. It’s very much like the cheesecake I made for many years that was my mother’s recipe.  I like this one better now because of the ricotta cheese. It never seems too heavy and it makes a prettier cake than one using only cream cheese.

I like to decorate the top with a twist of lemon and a twist of lime and sometimes a little zest.  Just be sure to zest before you cut into the lemon or lime!  It’s hard to zest a cut lemon.

Be sure all ingredients are room temperature before you begin. ALL ingredients!  They will combine so much better this way and you will have a great cheesecake. I just leave everything on the counter for about 4 hours and then come back.

Here’s how easy it is.

2 (8 ounce) packages cream cheese

1 (16 ounce) container ricotta cheese

1 1/2 cups white sugar

4 eggs

juice of one lemon

juice of one lime

1 teaspoon very good vanilla extract

3 tablespoons cornstarch

3 tablespoons cornstarch

3 tablespoons flour

1/2 cup butter, melted and cooled

1 pint sour cream

Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan.  Mix the ricotta and cream cheese together in a mixing bowl.  Add the sugar, eggs, lemon and lime juice, vanilla, cornstarch, flour and butter.  Add sour cream last and stir into the mixture. Pour into a prepared springform pan.


Bake 1 hour. Turn off the oven and leave it there for one more hour, then refrigerate. It’s best served cold.

Garnish with a twist of lemon and lime.