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

Crustless New York Cheesecake Recipe

Publisher Photo
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
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 70 min. + cooling
MAKES: 12-16 servings

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

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.

Directions

  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

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.

Reviews for Crustless New York Cheesecake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 26, 2009

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

MY REVIEW
Reviewed Nov. 25, 2009

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

MY REVIEW
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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