No Crust Cheesecake Recipe

Name: No Crust Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. Philadelphia cream cheese; 1 lb. Ricotta cheese; 1 pt. Breakstone sour cream; 1/4 lb. butter; 4 eggs; 1 tsp. cornstarch; 3 Tbsp. flour; 1 tsp. vanilla extract; 1 1/2 Tbsp. lemon juice; 1 1/2 c. sugar

Servings: persons

1
Combine cream cheese and Ricotta cheese.
2
Add sugar and lightly beaten eggs.
3
Beat well.
4
Stir in lemon juice, butter (melt in pan), vanilla extract, flour and cornstarch.
5
Blend well. Last, add sour cream.
6
Beat all ingredients with mixer until smooth.
7
Preheat oven to 375u00b0.
8
Butter sides and bottom of spring-form pan.
9
Bake for 1 hour or until top is golden brown. Let sit in turned off oven for 2 hours.
10
Remove and cool for 1 hour.
11
Refrigerate.
12
Serve plain or topped with cherry or blueberry filling.

1379

kcal

Calories

Fat

111

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. Philadelphia cream cheese, 1 lb. Ricotta cheese, 1 pt. Breakstone sour cream, 1/4 lb. butter, and more.

Yes, No Crust Cheesecake 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.

No Crust Cheesecake

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