Nanny's Italian Crustless Cheesecake
×Category: Dessert Ingredients | Type: Pie | Servings: 12 | By: RecipeGadget
Protein 7g • Carbs 30g • Fat 28g • 400 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Semi-traditional Italian Cheesecake made for years by Luzetta "Nanny" Russo
Ingredients
- Ricotta Cheese (Room Temp): 1 Lbs.
- Sour Cream (Room Temp): 1 Lbs.
- Cream Cheese (Room Temp): 1 Lbs.
- Granulated Sugar: 1 1/2 Cup
- Unsalted Butter (Room Temp): 1/2 Cup
- Large Eggs: 3 Each
- All-Purpose Flour: 3 TBSP
- Cornstarch: 3 TBSP
- Vanilla Extract: 1 1/2 TBSP
- Lemon Juice: 1 1/2 TBSP
Instructions
- Preheat the oven to 350°F.
- Grease and flour the bottom and sides of springform pan, or line with parchment paper.
- For the filling:
- In a large mixing bowl, combine the ricotta cheese, sour cream, cream cheese, butter and granulated sugar, until creamy. Add eggs one at a time, taking care not to get any shells into the mix. Add cornstarch, flour, vanilla extract, and lemon juice. Mix until smooth.
- Pour mixture into prepared springform pan.
- Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set.
- Let the cheesecake cool before serving. Enjoy!
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