Crustless Cheese Cake Recipe

Name: Crustless Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. Ricotta; 1 1/2 c. sugar; 1/4 tsp. vanilla extract; 3 Tbsp. flour; 1 lb. cream cheese; 4 eggs; 1 lb. sour cream; 1/2 lemon; 3 Tbsp. cornstarch; 1 stick butter

Servings: persons

1
Blend Ricotta and cream cheese at medium speed using electric mixer.
2
Add sugar and eggs, one at a time.
3
Stir in the juice of 1/2 lemon, vanilla, cornstarch, flour and the melted butter. Blend it all until smooth; add the sour cream and mix well.
4
Pour into a 9-inch greased spring-form pan.
5
Start oven after cake is put into oven.
6
The oven must be cold.
7
Bake for 1 hour at 325u00b0 and do not open oven door.
8
Let the cake remain in the oven for 2 hours after heat is turned off.
9
Place cake in pan on rack and let it get completely cold before removing.
10
Top it with your favorite fruit pie filling.

1586

kcal

Calories

108

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. Ricotta, 1 1/2 c. sugar, 1/4 tsp. vanilla extract, 3 Tbsp. flour, and more.

Yes, Crustless Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crustless Cheese Cake

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