Yield: 1 servings
|2 pounds||Cream cheese|
|1 \N||Stick Sweet Butter|
|1 pint||Sour cream|
|1 teaspoon||Vanilla extract|
|1 teaspoon||Lemon juice|
|\N \N||2. Cut the cheesecake with dental floss (no kidding).|
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.