Crustless Cheesecake - Recipe

CRUSTLESS CHEESECAKE

2 (8 oz.) pkg. cream cheese
2/3 c. sugar
3 eggs
1/2 tsp. vanilla
1/4 tsp. lemon juice

Mix cheese and sugar well. Add eggs, one at a time. Add vanilla and lemon juice. Pour into greased 9 inch pie plate. Bake at 350 degrees for 50 minutes. Cool 10-15 minutes, then add topping.

TOPPING:

1/2 pt. (8 oz.) sour cream
3 tbsp. sugar
1 tsp. vanilla
1/2 tsp. lemon juice

Spread over pie and bake 10 minutes more. Allow to cool. Then refrigerate 4 hours or overnight.

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recipe reviews
Crustless Cheesecake

· Nov 24 · #186349

Linda (Texas) says:

Delicious. I have made many times. I usually add extra lemon and omit vanilla. One question: How much is one carton of sour cream? I just put a few glops fro my extra large container. Thanks.

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· Apr 22 · #187747

Debra (North Dakota) replies:

Most sour cream comes in 16 oz containers or 2 cups.

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· Dec 28 · #162267

Linda Kalman (Colorado) says:

The very best cheese cake!!!

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· Mar 18 · #153770

Latisha (Virginia) says:

Excellent simple recipe! My family loves it!

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· Oct 13 · #145137

Stacey (California) says:

WOW! Everyone is blown away by this recipe!! (and it's SO EASY!) I used Laura's tip and cooked down fresh raspberries with a little cornstarch to add a raspberry sauce layer on top of the sour cream topping, and was FABULOUS!... perhaps the best dessert I've ever cooked!

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· Nov 23 · #114519

Lynn (Virginia) says:

Wonderful gluten (and nut) free cheesecake!! And so easy!

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· Nov 21 · #84551

Laura Garries (Indiana) says:

I have made this recipe numerous times since needing a gluten-free cheesecake! Wonderful with cherry topping. The sour cream layer and lemon really gives it a great flavor.

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· Apr 24 · #67231

Elyse (Texas) says:

Absolutely amazing. I used a different topping but it was so good. :)

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