Wow. I made this recently and it was amazing … one of the best cheesecakes ever and by far the easiest! There’s no crust! I topped it with fresh strawberries macerated overnight with sugar … but it would be good with any fruit!
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 1/2 cups white sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
1/2 cup butter, melted and cooled
1 pint sour cream
1 qt. fresh strawberries (or fruit of your choice) (optional)
About 1/4 cup white sugar
Day ahead: Wash, hull and cut up or slice berries. Place in a small bowl and sprinkle generously with sugar. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan.
With electric mixer, cream together the cream cheese and ricotta cheese until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
Bake in the preheated oven for 1 hour*; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator. Just before serving, drain berries and pile onto cheesecake.
* May take up to 20 minutes longer at high altitude.