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.
60% would make again
This Recipe is
Easy
12-16 Servings
Prep: 10 min. + chilling Bake: 70 min. + cooling
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
Directions
- 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. Yield: 12-16 servings.
Nutrition 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.
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