Recipe: Crustless New York Cheesecake

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