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Crustless New York Cheesecake

 Crustless New York Cheesecake
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
12-16 ServingsPrep: 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.

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Crustless New York Cheesecake (continued)

Nutritional Facts: 1 serving (1 slice) equals 330 calories, 21 g fat (14 g saturated fat), 123 mg cholesterol, 187 mg sodium, 25 g carbohydrate, trace fiber, 9 g protein.