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Receta Crustless Cheesecake
by Global Cookbook

Crustless Cheesecake
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Ingredientes

  • 2 pkt (8 ounces each) cream cheese, softened
  • 2/3 c. Sugar
  • 3 x Large eggs
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Fresh lemon juice
  • 2 c. (16 ounces) lowfat sour cream
  • 3 Tbsp. Sugar
  • 1 tsp Vanilla extract
  • 1/4 tsp Fresh lemon juice

Direcciones

  1. Well, this kind of kills 2 birds with 1 stone. Someone wanted a crustless cheesecake recipe and it falls into theme week, it's from MR. FOOD's cookbook "Mr. Food Makes Dessert" Ooh it's so good!
  2. Preheat the oven to 325 degrees F. Put the cream cheese and sugar in a large bowl and beat well. Beat in the Large eggs, one at a time. Beat in the vanilla extract and lemon juice. Spoon the mix into a greased 9-inch glass pie plate. Bake for 45 to 50 min, till golden. Remove from the oven and let cold for 10 to 15 min (Don't turn off the oven)
  3. Meanwhile, in another large bowl, mix together the TOPPING ingredients.
  4. Spread over the top of the cheesecake and bake for 10 min longer, (The top will remain almost liquid.) Let cold, then chill for 4 hrs or possibly overnight.
  5. NOTE: I like to cover the cheesecake with canned filing or possibly fresh berries before serving it.