Violet-Topped Cheesecake
Woman's Day Encyclopedia of Cookery
Yield: 12 Servings
A fool-proof recipe for a "crustless" cheesecake. An unusually delicious cheesecake which requires no springform pan and makes its own crust!
1 pound (16 oz.) cream cheese
3 eggs
2/3 cup, plus 1-1/2 Tbsps. granulated sugar
1/4 tsp. salt, divided
1/2 tsp. almond extract
1 cup (8 oz.) dairy sour cream
1/2 tsp. vanilla extract
Candied Violets
Candied Angelica or green Candied Cherries
Preheat oven to 350 degrees F. Butter 9-inch pie pan. Have cheese, eggs and sour cream at room temperature.
Beat cheese until fluffy. Add eggs, 2/3 cup sugar, 1/8 tsp. salt and almond extract; beat until thick and lemon-colored. Pour into buttered 9-inch pie pan. Bake at 350 degrees F. for 25 minutes. Remove from oven; cool on rack for 20 minutes. Do not turn off oven.
In a separate bowl, combine sour cream, remaining sugar and salt and vanilla; mix well. Spread sour cream mixture over top of cooled cheesecake; return to oven for further 10 minutes. Cool, then chill thoroughly. Decorate with violets and angelica leaves and/or green cherries.
Note: I don't decorate my cheesecakes using violets, angelica or cherries, etc.; however, occasionally I decorate the tops of my cakes with seasonal fresh fruits or berries.
Woman's Day Encyclopedia of Cookery
Yield: 12 Servings
A fool-proof recipe for a "crustless" cheesecake. An unusually delicious cheesecake which requires no springform pan and makes its own crust!
1 pound (16 oz.) cream cheese
3 eggs
2/3 cup, plus 1-1/2 Tbsps. granulated sugar
1/4 tsp. salt, divided
1/2 tsp. almond extract
1 cup (8 oz.) dairy sour cream
1/2 tsp. vanilla extract
Candied Violets
Candied Angelica or green Candied Cherries
Preheat oven to 350 degrees F. Butter 9-inch pie pan. Have cheese, eggs and sour cream at room temperature.
Beat cheese until fluffy. Add eggs, 2/3 cup sugar, 1/8 tsp. salt and almond extract; beat until thick and lemon-colored. Pour into buttered 9-inch pie pan. Bake at 350 degrees F. for 25 minutes. Remove from oven; cool on rack for 20 minutes. Do not turn off oven.
In a separate bowl, combine sour cream, remaining sugar and salt and vanilla; mix well. Spread sour cream mixture over top of cooled cheesecake; return to oven for further 10 minutes. Cool, then chill thoroughly. Decorate with violets and angelica leaves and/or green cherries.
Note: I don't decorate my cheesecakes using violets, angelica or cherries, etc.; however, occasionally I decorate the tops of my cakes with seasonal fresh fruits or berries.
MsgID: 0021515
Shared by: Sarah
In reply to: Request: Crustless Cheesecake
Board: Cooking Club at Recipelink.com
Shared by: Sarah
In reply to: Request: Crustless Cheesecake
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | Request: Crustless Cheesecake |
Penny | |
2 | Recipe(tried): Crustless Cheesecake (can be low fat) |
Judy/AZ | |
3 | Recipe(tried): Violet Topped Crustless Cheesecake |
Sarah |
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