No Crust Easter Pie is a traditional American recipe for a classic crustless cheesecake that's oven-baked until set and then cooled before serving. The full recipe is presented here and I hope you enjoy this classic American version of: No Crust Easter Pie.
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Ingredients:
675g Ricotta cheese (or you can use my home-made ricotta cheese recipe to prepare your own)
450g Cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
300g sugar
6 Eggs
2 tbsp Vanilla extract
6 tbsp flour
600ml Sour cream
Method:
Combine the ricotta and cream cheeses in a bowl then whisk until smooth before adding the sugar and creaming together to combine. Add the eggs, one at a time, creaming together thoroughly after each addition. Now whisk in the vanilla extract.
Add the sour cream a little at a time and scatter the flour over the top. Mix thoroughly to combine (you will end-up with a loose mixture that's basically a cheese custard). then turn into a 25cm springform cake pan that's been greased and floured. Transfer to an oven pre-heated to 160°C and bake for about 1 hour, or until set.
Allow to cool in the tin for 10 minutes then remove the ring and set aside to cool completely before slicing into wedges and serving.
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