Crustless New York Cheesecake Recipe

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Crustless New York Cheesecake Recipe
Crustless New York Cheesecake Recipe photo by Taste of Home
Publisher Photo

Crustless New York Cheesecake Recipe

Read Reviews
4 3 4
Publisher Photo
This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. —Mrs. George Parsell, Flushing, New York
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 70 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 70 min. + cooling

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 3 cups (24 ounces) ricotta cheese
  • 2 cups (16 ounces) sour cream
  • 1-1/2 cups sugar
  • 1/2 cup butter, softened
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 4 eggs, lightly beaten
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Assorted fresh fruit

Directions

In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
Bake at 325° for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Garnish with fruit. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Crustless New York Cheesecake in Country April/May 2002, p49

Nutritional Facts

1 slice: 330 calories, 21g fat (14g saturated fat), 123mg cholesterol, 187mg sodium, 25g carbohydrate (22g sugars, 0 fiber), 9g protein.

  • 2 packages (8 ounces each) cream cheese, softened
  • 3 cups (24 ounces) ricotta cheese
  • 2 cups (16 ounces) sour cream
  • 1-1/2 cups sugar
  • 1/2 cup butter, softened
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 4 eggs, lightly beaten
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Assorted fresh fruit
  1. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
  2. Bake at 325° for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
  3. Refrigerate overnight. Garnish with fruit. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Crustless New York Cheesecake in Country April/May 2002, p49

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Reviews forCrustless New York Cheesecake

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cindybevens@hotmail.com User ID: 3338505 47088
Reviewed Nov. 26, 2009

"after letting the cake sit for overnite, it tasted much better i guess i will make iot again"

MY REVIEW
cindybevens@hotmail.com User ID: 3338505 41294
Reviewed Nov. 25, 2009

"i thought it was rather tasteless. i'll go back to using more cream cheese n grahmcracker crusts"

MY REVIEW
sassygal2 User ID: 1762539 36212
Reviewed May. 5, 2009

"Got loads of compliments on this recipe! Light, very tasty and easy to make.

It was just a little bit softer than I thought it should be so next time I will add a little more flour or cornstarch. This one is a keeper!!"

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