Copyright © 2014 The FOURnet Information Network. All rights reserved.

CRUSTLESS EUROPEAN CHEESECAKE 
1 lb. cream cheese, softened
1 lb. ricotta cheese
1 1/2 c. granulated sugar
4 lg. eggs
4 tbsp. (1/2 stick) sweet butter, melted
3 tbsp. all-purpose flour, sifted
3 tbsp. cornstarch
2 1/2 tsp. vanilla extract
2 c. sour cream
1 1/2 tsp. powdered sugar

In a large bowl beat the cream cheese, ricotta cheese, sugar and eggs until very smooth. Add the melted butter, flour, cornstarch and vanilla; continue to beat until smooth. Fold in the sour cream. Pour the mixture into an ungreased 9 inch springform pan and bake in a preheated 325F oven for 1 hour or until cheesecake is nearly set in middle.

When done, turn off the oven, but do not open the oven door; let the cake cool in the closed oven for 2 hours.

Transfer to a wire rack and allow to cool for 2 hours more. Remove the sides of the springform pan and decorate the top of the cake with the powdered sugar. Refrigerate for 2 hours before serving.

Share: Add review or comment

Reviews: 2
Cooks.com says:
Jan 20, 1:43 AM
Jessica (Idaho) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood