Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

I Can't Believe/Has No Eggs Cheesecake




Source of Recipe


Bakin' Without Eggs by Rosemarie Emro (St. Martin's Press, 1999)


List of Ingredients




For the crust:
1 1/2 C finely crushed chocolate cookie crumbs or graham cracker crumbs
1/2 C butter or margarine, melted
2 T sugar

For the filling:
1 (8-oz) package regular cream cheese, room temp
2 (8-oz) packages low-fat cream cheese, room temp
1/2 cup sweetened condensed milk
1/2 C sugar
1/4 t baking soda
2 t baking powder
1/4 C cornstarch
1 T lemon juice
1/2 t grated lemon rind (opt)
1 T vanilla extract
1 pt (16 oz) light sour cream



Recipe



To prepare crust:
In a small bowl, combine chocolate cookie crumbs, melted butter or
margarine, and sugar; blend well. Press into bottom of an ungreased 9-inch
springform pan. Put foil around bottom of pan so it does not drip. Set
aside.
Preheat oven to 300 degrees.
To prepare filling:
In a large bowl, with a handheld electric mixer set on medium speed, beat
cream cheese, condensed milk, sugar, baking soda, baking powder, cornstarch,
lemon juice, lemon rind (if used), and vanilla. Beat until smooth,
approximately 3 minutes. Add sour cream; blend well. Pour into prepared pan.
Bake for 1 hour on center rack. Knife inserted in outer side of cake should
come out clean when cake is done. Middle will still be creamy.
Turn off oven and open door; let cake sit in oven for another 2 to 3 hours
to cool slowly.
Remove from oven after it is cooled, loosen sides of pan with a knife, and
remove sides of pan.
Place on a plate and allow to cool completely at room temperature before
placing it in refrigerator (so it does not create condensation) covered with
plastic wrap. Refrigerate for a couple of hours before serving.
Makes 12 to 16 servings

Variations: You may use 4 (8-ounce) bars of light or regular cream cheese
and one cup (8 oz) sour cream instead of 16 ounces of sour cream for a
slightly thicker cake. Or, for a softer cake, use 3/4 cup sweetened
condensed milk and 1/4 cup sugar and 1/3 cup cornstarch.
It is great in either of these variations.