lenore's crustless cheese cake

Name: Lenore's Crustless Cheese Cake
Prep time: 2 h
Cook time: 1 h 20 min
Yield: 12
Ingredients: 1 pound(s) cream cheese; 1 pound(s) cottage cheese, small curd, creamy; 1 1/2 cup(s) sugar; 3 tablespoon(s) cornstarch; 4 - eggs, beaten; 3 tablespoon(s) flour; 2 tablespoon(s) lemon juice; 1 teaspoon(s) vanilla; 1 stick(s) butter, melted (not oleomargarine); 16 ounce(s) sour cream; dash(es) salt; dash(es) nutmeg

(1 RATING)

122 Pinches 1 Photo

J Herb

Oxford, NY

Updated on Jan 4, 2013

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!!

Rate

prep time 2 Hr

cook time 1 Hr 20 Min

method ---

yield 12 or more

Ingredients

1 pound cream cheese
1 pound cottage cheese, small curd, creamy
1 1/2 cups sugar
3 tablespoons cornstarch
4 - eggs, beaten
3 tablespoons flour
2 tablespoons lemon juice
1 teaspoon vanilla
1 stick butter, melted (not oleomargarine)
16 ounces sour cream
dash salt
dash nutmeg

How To Make lenore's crustless cheese cake

Step 1

Preheat oven to 163̊C / 325̊F. Blend cream cheese & cottage cheese well, until smooth & creamy. Add remaining ingredients, except nutmeg; beat thoroughly.

Step 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.
Step 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.)
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