Nicole's Italian Ricotta Cheesecake
Light and delicious. You won't miss the crust!
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INGREDIENTS
Nutrition- 1(8 ounce) package cream cheese
- 1 1⁄3cups sugar
- 1cup sour cream
- 3
- 1teaspoon vanilla
- 1teaspoon anise
- 1⁄2cup flour
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DIRECTIONS
- In a mixer, beat cream cheese and sugar until combined.
- Add ricotta cheese and sour cream and whip until smooth.
- Mix in eggs, vanilla and anise extract.
- Slowly add in flour and mix well at high speed three minutes.
- Pour into a greased and floured spring form pan.
- Bake at 425 for 15 minutes.
- Reduce heat to 350 and bake one hour until set and starting to brown.
- Toothpick will come out clean when inserted in center.
- Cool completely. Refrigerate at least 4 hours before serving.
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