Rich, smooth, creamy and fluffy, this crustless cheesecake recipe is Italian inspired and made with ricotta, cream cheese and sour cream.
Whole Milk Ricotta Cream Cheese Granulated Sugar Flour Eggs Pure Vanilla Extract Unsalted Butter TOPPINGS Fresh Raspberries Raspberry Sauce Powdered Sugar
Mix cheesecake ingredients in a large bowl. Beat on medium high speed for 20 minutes until it is very smooth. Butter spring foam pan and wrap aluminum foil around the pan to prevent leakage.
Pour cheesecake mixture into spring foam pan. Bake at 350°F for 1 hour. Turn off oven and let cheesecake sit in the oven for 2 hours. Do not open – we want to cool the cheesecake slowly.
Remove cheesecake from oven. It might be slightly jiggly in the middle. Gently release the sides of the spring foam pan. Refrigerate for another 4-5 hours, or overnight, until the cheesecake is firm.
Top with fresh raspberries, then sprinkle with powdered sugar. Slice and drizzle with raspberry sauce.