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
Description
1. Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
2. Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
3. Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.
