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    Crustless Cheesecake


    Source of Recipe


    Mr. Food

    List of Ingredients




    2 (8-ounce) packages cream cheese, softened
    2/3 cup sugar
    3 eggs
    1/2 teaspoon vanilla extract
    1/4 teaspoon fresh lemon juice

    TOPPING
    2 cups (16 ounces) sour cream
    3 tablespoons sugar
    1 teaspoon vanilla extract
    1/4 teaspoon fresh lemon juice

    Recipe



    Preheat the oven to 325°F. Coat a 9-inch pie plate with nonstick cooking spray.

    In a large bowl, combine the cream cheese and 2/3 cup sugar; beat well. Beat in the eggs, one at a time. Beat in 1/2 teaspoon vanilla and 1/4 teaspoon lemon juice. Spoon the mixture into the pie plate.

    Bake for 45 to 50 minutes, until golden. Remove from the oven and let cool for 10 to 15 minutes. (Do not turn oven off.)

    Meanwhile, in another large bowl, combine the topping ingredients. Spread over the top of the cheesecake and bake for 10 minutes. (The top will remain almost liquid.) Let cool then refrigerate overnight or for at least 4 hours before serving.


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    SERVING TIP: I like to cover this cheesecake with canned pie filling or fresh berries before serving.

 

 

 

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