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Cheesecake Squares

 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.
20 ServingsPrep: 10 min. Bake: 1 hour + chilling


  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup ricotta cheese
  • 1-1/2 cups sugar
  • 4 eggs
  • 1/4 cup butter, melted and cooled
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 2 cups (16 ounces) sour cream
  • Seasonal fresh fruit, optional


  • 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 13-in. x 9-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. Yield: 20 servings.

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Cheesecake Squares (continued)

Nutritional Facts: 1 serving (1 piece) equals 209 calories, 12 g fat (8 g saturated fat), 82 mg cholesterol, 97 mg sodium, 19 g carbohydrate, trace fiber, 4 g protein.