Nanny's Italian Crustless Cheesecake
×Category: Desserts | Type: Pie | Servings: 12 | By: Curator Mikey
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!