crustless cheesecake pie

Categories
Passover
Yield
1 Servings
MeasureIngredient
1 pounds Cream cheese, softened
⅔ cup Sugar
¼ teaspoon Almond flavoring -or-
1 teaspoon Lemon juice
Eggs
1 cup Sour cream
3 tablespoons Sugar
1 teaspoon Vanilla sugar
Bar bittersweet chocolate

In a mixing bowl beat together the cream cheese, ⅔ cup sugar and the almond flavoring or lemon juice until very fluffy. Add the eggs, one at a time, beating with an electric mixer at low speed after each addition, just until blended.

Pour the batter into an ungreased 9 inch pie plate. Bake in a preheated 350 degree F oven for 35 minutes or until set. Test by inserting a knife just off-center, it should come out clean.

In a small mixing bowl, stir together the sour cream, 3 tbs of sugar and the tsp of vanilla sugar. Carefully spread the cream over the hot pie.

Cool. Using a vegetable peeler, shave thin curls of chocolate ove the top of the pie. Refrigerate to chill thoroughly.

Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@...> on Mar 16, 1994.

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