Crustless New York Cheesecake |
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Prep Time: 10 Minutes Cook Time: 70 Minutes |
Ready In: 80 Minutes Servings: 12 |
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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. 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 king arthur unbleached all-purpose flour |
3 tablespoons cornstarch |
4 eggs, lightly beaten |
2 tablespoons lemon juice |
1 teaspoon vanilla extract |
assorted fresh fruit |
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.
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