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Crustless New York Cheesecake

Total Time

Prep: 10 min. + chilling Bake: 70 min. + cooling

Makes

16 servings

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
Crustless New York Cheesecake Recipe photo by Taste of Home
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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

Directions

  1. 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.
  2. 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.
  3. Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.

Nutrition Facts

1 slice: 330 calories, 21g fat (14g saturated fat), 123mg cholesterol, 187mg sodium, 25g carbohydrate (22g sugars, 0 fiber), 9g protein.

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