Crustless Cheesecake

As I am sitting down to revive this retired recipe, my very first cheesecake is on its way to perfection. After a semi-failed attempt at a chiffon cake, I decided to come home to a well-stocked kitchen equipped with Williams-Sonoma measuring utensils and the perfect Kitchen Aid mixer. The batter was the airy consistency that blended just right. It is important, especially with cheesecake, that the ingredients are room temperature. Make sure you take them out of the refrigerator ahead of time to ensure your cheesecake is the best of the best.

Ingredients: 

1 lb ricotta cheese

1 lb cream cheese

1 1/3 cup sugar

4 eggs

1/2 lemon juice

1/4 tsp vanilla extract

3 T flour

3 T corn starch

1/4 cup melted butter

16 oz sour cream

Directions for Crustless Cheesecake:

Step 1: Mix ricotta cheese and cream cheese. Add sugar, beating it in gradually.

Step 2: Add 4 eggs, 1 at a time. Stir in juice of 1/2 lemon. Add vanilla extract.

Step 3: Add flour and corn starch. Add melted butter and blend all until smooth.

Step 4: Last, add sour cream.

Step 5: Pour mixture into a 9 inch greased spring form pan. Set in cold oven. Set oven to 325° Don't open oven door! Bake for one hour.

Step 6: After it bakes for an hour, let it stay in the oven for two hours after oven is turned off. Then take cake from oven and place on rack. DO NOT REMOVE FROM PAN UNTIL COMPLETELY COOL.

This is not only my first ever cheesecake, but my Mom-Mom's infamous recipe. Aside from a few cracks, it came out just as my Dad remembers. Baking a cheesecake with a water bath, especially on the first try, seemed a bit ambitious. For the next cheesecake recipe, I hope the water bath method eliminates the cracks and it will look just as great as it tastes! 

Until next time.