Lenore's Crustless Cheese Cake

J Herb


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!!


★★★★★ 1 vote

12 or more
2 Hr
1 Hr 20 Min


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

How to Make Lenore's Crustless Cheese Cake


  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.)

Printable Recipe Card

About Lenore's Crustless Cheese Cake

Course/Dish: Cakes Other Desserts

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