CRUSTLESS RICOTTA CHEESECAKE

CRUSTLESS RICOTTA CHEESECAKE image

Yield Makes about 12 servings.

Number Of Ingredients 9

24 ounces of Raskas Cream Cheese softened.
1 cup part-skim Polly-O ricotta cheese
1/2 cup sour cream
1/3 cup heavy cream
3 cups Equal
1 Tablespoon McCormick Pure Vanilla
1 tablespoon fresh lemon juice
3 large eggs
3 large egg yolks

Steps:

Preheat oven 400 degrees Using a pastry brush, brush Wilton Cake Release onto bottom and sides of an 8 inch springform cake pan. Set aside. In a shallow roasting pan big enough to fit your pan pour about 1-inch of wanter and place it on the center rack of the preheat oven. In the bowl beat with electric beaters softened cream chesse, ricotta, sour cream and Equal on low speed about 1 min. until well blended. In a separate bowl, using a wire which, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off. be careful not to over-whip. Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes. and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall) Then remove cake and refrigerate before serving. Serve chilled.