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Crustless New York Cheesecake Recipe

Name: Crustless New York Cheesecake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 16
Ingredients: 2 packages (8 ounces each) cream cheese, softened; 3 cups ricotta cheese; 2 cups sour cream; 1-1/2 cups sugar; 1/2 cup butter, softened; 3 tablespoons all-purpose flour; 3 tablespoons cornstarch; 4 large eggs, lightly beaten; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; Assorted fresh fruit

Taste of Home

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

2 packages (8 ounces each) cream cheese, softened

3 cups ricotta cheese

2 cups sour cream

1-1/2 cups sugar

1/2 cup butter, softened

3 tablespoons all-purpose flour

3 tablespoons cornstarch

4 large eggs, lightly beaten

2 tablespoons lemon juice

1 teaspoon vanilla extract

Assorted fresh fruit

Method

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.

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.

Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.

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