2 lb Cream cheese 2 c Sugar
1 Stick Sweet Butter 1 ts Vanilla extract
4 Eggs 1 ts Lemon juice
1 pt Sour cream
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.
2. Cut the cheesecake with dental floss (no kidding).
Yields
1 servings