|EVERY FEW MINUTES|
|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 325°F 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.
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