No Crust Cheesecake
No Crust Cheesecake is an moderately easy dinner. Made with 1 lb. philadelphia cream cheese, 1 lb. ricotta cheese, 1 pt. breakstone sour cream, 1/4 lb. butter and 4 eggs, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Combine cream cheese and Ricotta cheese.
Add sugar and lightly beaten eggs.
Beat well.
Stir in lemon juice, butter (melt in pan), vanilla extract, flour and cornstarch.
Blend well. Last, add sour cream.
Beat all ingredients with mixer until smooth.
Preheat oven to 375Β°.
Butter sides and bottom of spring-form pan.
Bake for 1 hour or until top is golden brown. Let sit in turned off oven for 2 hours.
Remove and cool for 1 hour.
Refrigerate.
Serve plain or topped with cherry or blueberry filling.
π· Perfect Pairings
Complete your meal with these
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