Crustless New York Cheesecake

By brandyc

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 3 cups (24 ounces) ricotta cheese
• 1-1/2 cups sugar
• 1/2 cup butter, softened
• 4 eggs, lightly beaten
• 2 cups (16 ounces) sour cream
• 3 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Assorted fresh fruit

Details

Servings 12

Preparation

Step 1

In a large bowl, beat the cream cheese, ricotta, sugar and butter until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, flour, cornstarch, 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. Remove sides of pan. Garnish with fruit. Refrigerate leftovers.