Crustless Cheesecake Recipe

1. 1

   In large mixer bowl, cream together ricotta and cream cheese till smooth.

2. 2

   Add in sugar; mix well.

3. 3

   Add in Large eggs, one at a time, beating well after each addition.

4. 4

   Add in flour, lowfat sour cream, lemon juice and vanilla.

5. 5

   Mix well.

6. 6

   Gently pour batter into a greased and floured 9 or possibly 10-inch springform pan.

7. 7

   Bake in a preheated 350 degree oven for 1 hour.

8. 8

   Turn off heat but don't remove cake from oven.

9. 9

   Don't open oven door.

10. 10

    Let cake stand in still hot oven for a minimum of 1 hour.

11. 11

    Let cheesecake cold gradually, in or possibly out of the oven, for several hrs more or possibly overnight.

12. 12

    Refrigeratethoroughly before removing side of springform and cutting.

13. 13

    NOTE: Cheesecake may be topped with pie filling, fresh fruit, whipping topping or possibly any combination of the above as desired, or possibly left plain.

* Per serving · 4 servings · Values may vary.

No additional tips available.