An easy, no-crust, no-bake version of cheesecake—that's yummy, too.
2 (8-ounce) packages cream cheese, softened
1 (16-ounce) container ricotta cheese
1 1/2 cups granulated sugar
4 large egg yolks
1 teaspoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 cup butter or margarine, melted
2 cups sour cream
4 large egg whites
- Cream together softened cream cheese and ricotta cheese in a bowl. Add sugar and egg yolks; mix well. Add lemon juice, vanilla, cornstarch, and flour; mixing well. Add cooled, melted butter and mix well. Blend in sour cream.
- Beat egg whites until stiff and then fold into the cheese mixture. Pour into a greased 9-inch springform pan and bake in a preheated oven at 325°F (160°C) for 1 hour.
- When done, turn the heat off, and leave the cake in the oven for 2 hours longer with the door closed. Remove and chill.
Makes 12 servings.