Lenore's Crustless Cheese Cake

J Herb

By
@Jef

This was given me by a Col.'s wife who died and whose children died. There's no one to carry on her mother's cheesecake recipe. It's the BEST crustless cheesecake I've ever had! It needs NO topping; it's rich enough!!


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Comments:

Serves:

12 or more

Prep:

2 Hr

Cook:

1 Hr 20 Min

Ingredients

1 lb
cream cheese
1 lb
cottage cheese, small curd, creamy
1 1/2 c
sugar
3 Tbsp
cornstarch
4
eggs, beaten
3 Tbsp
flour
2 Tbsp
lemon juice
1 tsp
vanilla
1 stick
butter, melted (not oleomargarine)
16 oz
sour cream
dash(es)
salt
dash(es)
nutmeg

Directions Step-By-Step

1
Preheat oven to 163̊C / 325̊F. Blend cream cheese & cottage cheese well, until smooth & creamy. Add remaining ingredients, except nutmeg; beat thoroughly.
2
Pour into large (10"/12"), or two 8" springform pan(s); bake at 325oF for @ 1 hour 20 mins, until edges get golden brown & top cracks.
3
Turn off electricity & leave in oven 2 hours (very important). Remove from oven, sprinkle top w/ nutmeg & let stand at room temperature until cool.  Put in air-tight container, seal & refrigerate. (Can be frozen.)

About this Recipe

Course/Dish: Cakes, Other Desserts