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Author Notes: I have fond memories of eating this cheesecake whenever I visited my grandparents in Florida: my grandmother loved both making and eating it. It's crustless, and the ricotta renders it light and airy - deceptively so, since more than one piece is pretty much a recipe for a heart attack. I topped this version with candied lemon slices (adapted from Martha Stewart) and a raspberry jam glaze because I made it in winter; it is, of course, lovely with fresh berries as well. - ArchaeoCook
- 1 pound fresh ricotta
- 1 pound cream cheese
- 2 cups sour cream
- 4 eggs, room temperature
- 1 1/2 cup granulated sugar
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoon vanilla or brandy
- Grease a 9-inch springform pan. Cream the cheeses and sour cream together in a mixer, then add the eggs one at a time, beating about 15 seconds after each addition. Mix in the lemon juice and vanilla.
- Whisk the flour, sugar, and cornstarch together in a medium bowl and add gradually to the wet ingredients, with the mixer on low. Pour the batter into the prepared pan.
- Place the pan on a rack in the middle of a cold oven, and set the oven to 325 degrees. Bake for 1 hour and 15 minutes, then turn the oven off and leave the cake inside for 2 more hours. Do NOT open the oven door at any point during these 3 hours or your cake will fall and you will be sad (though I know from personal experience that fallen cake does still taste good).
- Remove from the oven and put the cake directly into the fridge.
For the Decorations
- 2/3 cups seedless raspberry jam
- 1 lemon
- 1 cup sugar
- 1 cup water
- For the glaze: Melt the jam over medium heat, whisking steadily. Pour it over the cake so it covers the top but does not flow down the sides, and let it set.
- For the lemon slices: Slice the lemon on a mandoline, or cut it as thin as possible by hand. Blanch the slices in boiling water for a minute, then plunge them into ice water. Dissolve the sugar in the cup of water over medium heat in a wide skillet. Keep the syrup simmering and add the lemon slices in a single layer. Cook for about an hour, until translucent, then let the slices cool on parchment before topping the cake with them.
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta