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Crustless New York Cheesecake Recipe

Crustless New York Cheesecake Recipe

This rich and flavorful cheesecake uses an abundance of dairy products. Even though the cake doesn't have a crust, I guarantee everyone will love it. —Mrs. George Parsell, Flushing, New York
TOTAL TIME: Prep: 10 min. + chilling Bake: 70 min. + cooling YIELD:12-16 servings


  • 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.

Nutritional Facts

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

Reviews for Crustless New York Cheesecake

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Reviewed Nov. 26, 2009

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

Reviewed Nov. 25, 2009

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

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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