Crustless cheesecake

Yield: 1 Servings

Measure Ingredient
2 packs (8 ounces each) cream cheese, softened
⅔ cup Sugar
3 Eggs
½ teaspoon Vanilla extract
¼ teaspoon Fresh lemon juice
2 cups (16 ounces) sour cream
3 tablespoons Sugar
1 teaspoon Vanilla extract
¼ teaspoon Fresh lemon juice

TOPPING

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.

Posted to recipelu-digest Volume 01 Number 177 by deedeep1@... (Deanna Polakowski) on Oct 29, 1997

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