Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --


  3. 4 8 oz pkgs cream cheese -- or (STORE brand -- not Philly)

  4. 2 cups Sugar

  5. 1 teaspoon REAL vanilla

  6. 6 Eggs -- beaten

  7. 10 ounces Sour cream

Instructions Jump to Ingredients ↑

  1. So here's the recipe for a crustless cheesecake given to me by my friend of about 30 years; Len Simon.

  2. 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.

  3. 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.

  4. 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


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