This crustless cheesecake featuring whole milk ricotta, cream cheese, and sour cream is a must make for the holidays. I make one every Christmas for our Christmas dessert.
Ingredients:
- 3 cups of Ricotta Cheese (I use Whole Milk) (1.5 lbs.)
- 2 – 8 ounce packages of Cream Cheese
- 1.5 cups of sugar
- 6 Tablespoons of Flour
- 6 large Eggs
- 1 teaspoon of Pure Vanilla Extract
- 1 teaspoon of Fresh Lemon Juice
- 1 pint of Sour Cream
Instructions:
- Preheat oven to 350°. Grease and flour a 10 inch Springform pan. Place pan on parchment or foil lined baking sheet.
- Cream the ricotta and cream cheese together in a stand mixer, scrape the mixer bowl down and cream until we’ll combined and fluffy. Add in the sugar and flour.
- Next, add eggs one at a time, beating after each one.
- Add in vanilla extract and lemon juice.
- Once combined, stop mixer and fold in sour cream by hand until well blended.
- Pour into greased and floured 10 inch springform pan. Bake at 350° for one hour. Turn off oven and leave cake sit in oven for one hour to cool.
- Store in refrigerator. Serve cheesecake at room temperature with your choice of preferred cheesecake toppings. Or serve it plain, it’s so yummy!
Enjoy!
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