4 Cheese Cheesecake Recipe

Posted by
Rate It!
4 Cheese Cheesecake
Add your photo!



  1. Preheat oven to 350°F.
  2. Thoroughly butter the bottom and sides of a 9x3-inch (12 cup) springform pan.
  3. Dust pan well with fine Zwieback crumbs, pressing any remaining crumbs into the bottom of the pan and about 1/2 to 1 inch up the sides; set aside.
  4. Sift flour and corn starch together into a small bowl or cup, and set aside.
  5. In a small bowl, beat eggs and sugar together until thick and sugar is dissolved, set side.
  6. Mix together ricotta and baker's cheese, place into a fine sieve and using a wooden spoon, force the cheeses through the sieve into a large bowl.
  7. With mixer on medium speed, beat cheeses for about 2 minutes or until creamy.
  8. Add cream cheese, and beat on low speed for about 1 minute, or until well blended.
  9. Add mascarpone, and beat by hand with a wooden spoon or spatula until well blended.
  10. Add melted butter, mixing by hand until well blended.
  11. Add egg/sugar mixture, mixing by hand until well blended.
  12. Add flour/corn starch mixture, stirring until thoroughly incorporated.
  13. Add lemon juice and vanilla, stir until well blended.
  14. Fold sour cream into cheesecake batter.
  15. Tap bowl of batter on counter several times to get any bubbles in the batter to the top.
  16. If necessary, run the spatula through the batter to break up any air bubbles.
  17. Slowly pour the batter into prepared pan, lightly tap pan on counter to remove any remaining bubbles.
  18. Place cheesecake on middle rack in oven and bake at 350°F for 50 to 60 minutes.
  19. Turn off oven, and let cheesecake sit undisturbed (do not open oven door), 60 minutes longer.
  20. Remove from oven and continue to cool on wire rack.
  21. When completely cooled, cover and refrigerate for at least 2 hours before serving.
  22. When ready to serve, run a thin bladed knife or icing spatula between the cake and sides of pan to loosen cake from the sides.
  23. Remove the side of the springform pan, leaving the cake on the pan base/bottom to serve.
  24. (Optional) Cake may be topped with fresh fruit, pie filling or your favorite fruit glaze.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 726.07 Kcal (3040 kJ)
Calories from fat 426.29 Kcal
% Daily Value*
Total Fat 47.37g 73%
Cholesterol 245.2mg 82%
Sodium 565.83mg 24%
Potassium 328.39mg 7%
Total Carbs 48.09g 16%
Sugars 23.35g 93%
Dietary Fiber 0.98g 4%
Protein 16.73g 33%
Vitamin C 6mg 10%
Iron 1mg 5%
Calcium 303.2mg 30%
Amount Per 100 g
Calories 233.63 Kcal (978 kJ)
Calories from fat 137.17 Kcal
% Daily Value*
Total Fat 15.24g 73%
Cholesterol 78.9mg 82%
Sodium 182.07mg 24%
Potassium 105.67mg 7%
Total Carbs 15.47g 16%
Sugars 7.51g 93%
Dietary Fiber 0.31g 4%
Protein 5.38g 33%
Vitamin C 1.9mg 10%
Iron 0.3mg 5%
Calcium 97.6mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 18.3
  • 19

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top