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No Crust Easter Pie

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.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Additional Time:

(+cooling)

Serves:

8

Rating: 4.5 star rating

Tags : Milk RecipesCheese RecipesBaking RecipesCake RecipesUSA Recipes


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.

Find more Easter Recipes Here