This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
No Crust Cheesecake
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- #6068
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2 packages (8 ounce size) cream cheese, softened
1/8 teaspoon almond extract
3 large eggs
2/3 cup sugar
3 tablespoons sugar
1 teaspoon vanilla extract
1 cup commercial sour cream
directions
Beat cream cheese and almond extract until fluffy. Beat in eggs well, one at a time. Gradually and thoroughly beat in 2/3 cups sugar.
Pour into an oiled 9-inch pie plate. Bake in preheated 350 degrees F oven for 50 minutes, cool about 20 minutes. Center will sink.
Beat together the sour cream, 3 tablespoons of sugar and vanilla and spoon over the cake. Return to 325 degrees F oven for 15 minutes. Cool then chill. Can be frozen for weeks with excellent results.
added by
cindyc2003
nutrition data
372 calories, 28 grams fat, 24 grams carbohydrates, 8 grams protein per serving.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
August 10, 2013
Made this into a low carb cheesecake by using Splenda instead of sugar. A delicious treat for low carb dieting!
October 28, 2012
Hi, I was looking on the 'net specifically for a crust-less cheesecake recipe that used basic ingredients. Your recipe was great! The cheesecake was really easy to make & delicious. Although it wasn't the absolute best cheesecake I've tasted, it was really good for being a basic, easy, throw-together recipe. Thanks for sharing it! I will be using this recipe in the future. :D