Crustless New York Cheesecake
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
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
Reviews
I have used an almost identical recipe for cheesecake for decades. The only difference is my recipe uses a lb. of creamed cottage cheese in lieu of the ricotta and it calls for a teaspoon of vanilla. I always use 3 packages of cream cheese. Try those substitutions and I think you'll be pleasantly surprised. (Run the cottage cheese through a food processor or blender to make it very smooth before adding it.)
This recipe is totally off. It calls for a 9 inch spring form but the ingredients fill a 10 1/2 form. It come out bland and uninteresting. One can hardly call it "chesse cake" let along "New York Cheesecake" There are many recipes that are much better.
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after letting the cake sit for overnite, it tasted much better i guess i will make iot again
i thought it was rather tasteless. i'll go back to using more cream cheese n grahmcracker crusts
Got loads of compliments on this recipe! Light, very tasty and easy to make.It was just a little bit softer than I thought it should be so next time I will add a little more flour or cornstarch. This one is a keeper!!