Yield: 1 servings
Measure | Ingredient |
---|---|
2 pounds | Cream cheese |
1 \N | Stick Sweet Butter |
4 \N | Eggs |
1 pint | Sour cream |
\N \N | 2. Cut the cheesecake with dental floss (no kidding). |
2 cups | Sugar |
1 teaspoon | Vanilla extract |
1 teaspoon | Lemon juice |
This cheesecake has no crust. "It's so rich and delicious it doesn't need one."
Preheat oven to 325 degrees. Leave cream cheese and butter out for a while until soft or melt them in a double boiler. Beat (in a large bowl) the cream cheese, then add the butter, eggs, sugar, flour, sour cream, vanilla and lemon juice. Beat this mixture well until it is smooth (at a medium to fast speed, this will take a long time but it is worth it!) Put the mixture into a greased pan (9" or 10" diameter by 2" or 3" high) Bake in the oven for 1 hour at 325 degrees then turn the oven off and leave the cheesecake in it for 2 hours (slow cooling) Put in fridge until cold.
Helpful hints: 1. Use a springform pan if you have one.
Submitted By BARRY WEINSTEIN On 04-20-95