Recipe(tried): Violet Topped Crustless Cheesecake

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.