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Crustless NY Cheesecake
Smooth and Creamy NY Cheesecake |
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1/2 cup butter (softened)
1 1/2 cups superfine sugar
4 8-oz. packages of cream cheese
2 cups sour cream
2 Tbls. corn starch
1 tsp. vanilla
1 tsp. fresh lemon juice
5 eggs
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Preheat oven to 375 degrees F.
With mixer, cream butter and sugar until smooth. Add cream cheese, sour cream, cornstarch, vanilla, and lemon juice; beat well.
Add eggs one at a time, beating well after each addition.
Wrap the bottom and sides of a 10-inch sprinform pan with aluminum foil.
Pour mixture into springform pan, then place springform pan into a larger pan which is filled half way with hot water. (large foil pans like those used to cook turkey work well)
Bake in preheated 375 degree F. oven for 1 to 1 1/2 hours. Test for doneness.
After top starts to brown, turn off oven, but DO NOT REMOVE from oven.
Let stand in closed oven for 1 hour.
Remove from oven and let cool in pan for 3 hours.
Chill 4-6 hours or overnight.
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Preparation Time: |
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| Recipe Origin: United States |
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Submitted by: |
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TK
New York
United States |
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| This recipe has been viewed 20101 times. |
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