CRUSTLESS NEW YORK CHEESECAKE

"With an array of fresh fruit on top, this rich and decadent dessert is stunning. Your guests will be amazed at how much they enjoy a cheesecake that doesn’t have a crust." —Mrs. George Parsell, Flushing, New York

1 1/2 cups sugar
3 tablespoons cornstarch
3 cups (24 ounces) ricotta cheese
2 tablespoons lemon juice
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
4 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups (16 ounces) sour cream
3 tablespoons all-purpose flour
Assorted fresh fruit

Preheat oven to 325 degrees F. Grease a 9-inch springform pan.

In a large mixing bowl, combine the sugar, cornstarch, ricotta and lemon juice until smooth. Add cream cheese and butter; mix well. Add eggs and vanilla; beat on low speed just until combined. Add sour cream and flour; beat just until combined. Pour into prepared pan. Place pan on a baking sheet.

Bake at 325 degrees F for 70-75 minutes or until the edges are lightly browned and the top is dry to the touch (the center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes.

Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

TO SERVE:
Remove sides of pan. Garnish with fruit. Refrigerate leftovers.

Yield: 12-16 servings
Source: Source: Taste of Home’s Contest Winning Annual Recipes 2007