2 pk (8 ounces each) cream
-cheese, softened
2/3 c Sugar
3 Eggs
1/2 ts Vanilla extract
1/4 ts Fresh lemon juice
TOPPING
2 c (16 ounces) sour cream
3 tb Sugar
1 ts Vanilla extract
1/4 ts Fresh lemon juice
Well, this kind of kills 2 birds with 1 stone. Someone wanted a crustless
cheesecake recipe and it falls into theme week, it’s from MR. FOOD’s
cookbook « Mr. Food Makes Dessert » Ooh it’s so good!
Preheat the oven to 325 degrees F. Put the cream cheese and sugar in a
large bowl and beat well. Beat in the eggs, one at a time. Beat in the
vanilla extract and lemon juice. Spoon the mixture into a greased 9-inch
glass pie plate. Bake for 45 to 50 minutes, until golden brown. Remove from
the oven and let cool for 10 to 15 minutes (Do not turn off the oven)
Meanwhile, in another large bowl, mix together the TOPPING ingredients.
Spread over the top of the cheesecake and bake for 10 minutes longer, (The
top will remain almost liquid.) Let cool, then refrigerate for 4 hours or
overnight.
NOTE: I like to cover the cheesecake with canned filing or fresh berries
before serving it.
Yields
1 Servings