Crustless cheesecake pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cream cheese, softened |
| ⅔ | cup | Sugar |
| ¼ | teaspoon | Almond flavoring -or- |
| 1 | teaspoon | Lemon juice |
| 3 | Eggs | |
| 1 | cup | Sour cream |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Vanilla sugar |
| 1 | Bar bittersweet chocolate | |
Directions
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.