International Society for Krishna Consciousness, Portland, Oregon

Baked Cheesecake

(adapted from Kurma Prabhu's recipe)

Refrigeration and setting time: 24 hours Yield: one 9.5” cheesecake (can go up to 10”)





Toppings if desired

Whipped cream, fresh berries, or other fruits.



Cream the butter, sugar and vanilla. Sift the flour and the baking powder. Combine the flour mixture with the creamed butter and sugar. Pat it into the bottom of a buttered 9.5” cheesecake pan.


Place ricotta and cream cheese in mixer bowl and mix. Add lemon juice, sugar and cornstarch and beat until light and fluffy. While mixing, pour in cream and vanilla extract. Spoon or gently pour the mixture into the pan on top of the uncooked crust.


Bake in the middle of a preheated 325° oven for approximately 1 1/4 hours, or until lightly golden brown on top. The cake is done when the entire surface is golden brown and a tester comes out clean.

Refrigerate the cake for at least 20 to 24 hours before serving. Add fruit or other toppings as desired.


Fresh Fruit
Top cake with whipped cream. Arrange raspberries, blackberries, blueberries, kiwi fruit, or other fruit of your choice on the top.

Meyer Lemon
Substitute Meyer lemon juice for the regular lemon juice, and add 1 T Meyer Lemon zest to batter. Decorate with Meyer lemon blossoms, if available.

Decorate cake with fresh figs and pomegranate seeds.

contributed by Lajjarani devi dasi