Prep: 20 minutes; Bake: 1 hour, 20 minutes; Chill: 4 hours or overnight.

Recipe by MyRecipes April 2005


Credit: Thayer Allyson Gowdy

Recipe Summary

Makes 10 to 12 servings


Ingredient Checklist


Instructions Checklist
  • Heat oven to 325°. Sprinkle breadcrumbs into a greased 9-inch springform pan. Wrap pan in a large piece of heavy-duty aluminum foil; press foil up sides of pan. Set pan in large roasting pan.

  • Blend ricotta, sour cream, and sugar in a food processor; pulse until smooth, scraping down sides of bowl. Scrape mixture into a large bowl.

  • Add eggs and next 3 ingredients in food processor; pulse until smooth. Pour into bowl with ricotta mixture, stirring until blended. Pour mixture into prepared pan. Place roasting pan on center oven rack. Pour about 1/2 inch boiling water to the pan. Bake about 1 hour and 20 minutes or until cake is set around the edges and lightly golden on top. (The center will jiggle slightly.)

  • Remove cake pan from foil, being careful of hot water in roasting pan. Run a sharp knife around cake. Cool cake in pan on a wire rack 30 minutes. Place on rack in refrigerator; let cool in pan overnight. Serve cut wedges with Strawberry Topping.