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Crustless New York-style Cheesecake

Submitted by: | Source: My Recipe Box

Crustless New York-Style Cheesecake
2010-05-08 Other
4.8 4

I experimented with crusted cheesecakes but found that this one is the closest to one I had in NYC.

  • Servings: 16
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 9 hours 20 minutes


1 lb Cream Cheese, softened
1 lb Ricotta Cheese
1½ cups Sugar
4 Large Eggs, at room temperature
½ stick (1/4 Cup) Unsalted Butter, melted and cooled
3 Tbsp Flour
3 Tbsp Cornstarch
2½ tsp Vanilla
2 cups Sour Cream


Preheat oven to 325 degrees F. In a large bowl with a mixer, cream together the cream cheese, ricotta, and sugar. Beat in eggs one at a time, beating well after each addition. Add the butter, flour, cornstarch, and vanilla. Beat mixture until well combined. Fold in sour cream. Pour batter into an ungreased 9-inch springform pan and bake in the middle of the oven for 1 hour (cake will be soft in the center). Turn off the heat (don’t open the door) and let the cake stand in the oven for 2 hours. Remove cake from the oven, set it on a rack, and let it cool completely in the pan. Chill cheesecake, loosely wrapped, for at least 2 hours (preferably overnight). Remove sides of pain and transfer the cake to a cake stand or plate.