-FRANCES NOSSEN (SWTK50B)
4 8-oz pkgs cream cheese; or 5
-(STORE brand; not Philly)
2 c Sugar
1 ts REAL vanilla
6 Eggs; beaten
10 oz Sour cream
So here’s the recipe for a crustless cheesecake given to me by my friend of
about 30 years; Len Simon. Soften cream cheese and beat until SMOOTH. (I
‘defrost’ it in the nuker.) Add the sugar and vanilla and beat well. Add
the eggs and sour cream. Pour batter into a buttered 10″ round, 2″ deep
cake pan (or comparable springform). Place pan in another pan of water
about 1/2″ deep (I use my broiler pan) and bake @ 350 for 45 – 60 minutes
or until top begins to turn a light toast color. The cake will not be set.
Remove from oven and cool, then refrigerate for about 2 hours. If you have
used a springform pan, you can remove the cake and serve. I use the cake
pan, so I freeze the cake in the pan. To de-pan, I turn a stove burner to
high and move the pan around on the burner for about 45 seconds. Then I
invert it over a plate. If the cake does not fall out of the pan, I give it
another turn on the burner for about 10 seconds and try again. Sometimes,
tapping the inverted pan on the bottom hastens the process. I then either
wrap the cake and replace in freezer for later use or let it continue to
defrost in the fridge.
AH, I guess these instructions are too detailed for you, but someone else
may need them. Anyway, this is a very basic, creamy cake…good served
with canned toppings, fresh fruit, sauce of your choice, etc. It serves 10
to 16 people, depending on how many of them are watching their weight or
cholesterol. Can be re-frozen. I like it as is, but my uncle has added
hazelnuts to the batter. Who knows
Yields
1 Servings