Crustless Cheesecake
1 lb ricotta cheese
1 lb cream cheese
1 pint sour cream
1/4 cup melted butter
4 large eggs
juice of 1/2 a lemon or 1 TB lemon juice
1/4 tsp vanilla
3 TB corn starch
3 TB flour
1/4 tsp salt
Blend cheeses together, then sugar, add eggs one at
a time. Add lemon, vanilla, corn starch, flour, butter & salt. Beat until well blended, then add sour cream. Grease large
round springform pan and pour batter in. Bake at 325 for 1 hour. Do not open oven door; turn oven off and leave in oven for
2 more hours without ever opening oven door.
Remove from oven, cool, then chill for several
hours. Top with cherry or strawberry pie filling.
(note to self: Made this in January 2012 and middle
was a little gooey after the 3 hours - bake for an extra 15 minutes or so before turning oven off - maybe check
to see if top is a tiny bit browned)
