Crustless New York Cheesecake
TOTAL TIME: Prep: 10 min. + chilling Bake: 70 min. + cooling
YIELD: 16 servings.
This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. —George Parsell, Flushing, New York
Ingredients
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2 packages (8 ounces each) cream cheese, softened
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3 cups ricotta cheese
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2 cups sour cream
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1-1/2 cups sugar
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1/2 cup butter, softened
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3 tablespoons all-purpose flour
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3 tablespoons cornstarch
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4 large eggs, lightly beaten
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2 tablespoons lemon juice
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1 teaspoon vanilla extract
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Assorted fresh fruit
Directions
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1.
Preheat oven to 375°. 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.
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2.
Bake 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.
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3.
Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.
Nutrition Facts
1 slice: 330 calories, 21g fat (14g saturated fat), 123mg cholesterol, 187mg sodium, 25g carbohydrate (22g sugars, 0 fiber), 9g protein.
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