Description
This recipe was given to me by my Italian mother-in-law. It is the type of crustless cheesecake that is sold in Italian bakeries in New York. I usually make it with whole-milk ricotta which is creamier than low fat. This is not a diet item! You can add fresh fruit topping if you desire.
Ingredients
- 1 pound cream cheese, softened
- 1 pound ricotta cheese
- 1 ½ cups white sugar
- 4 eggs
- ¼ cup butter, melted and cooled
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 2 ½ teaspoons vanilla extract
- 2 cups sour cream
- 2 tablespoons lemon juice (Optional)
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
- Beat the cream cheese
- ricotta cheese
- and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs
- one at a time. Add the butter
- flour
- cornstarch
- and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.
- Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 4 hrs 20 mins
Servings: 12