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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 16 |
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Always a RAVE! Extremely creamy, no crust version. Using the WHIPPED cream cheese gives this cheesecake a wonderful creamy texture. Best cheesecake I have ever made. I got this recipe many years ago on a food bulletin board and haven't even tried another recipe since. Ingredients:
1/4 lb sweet butter |
4 (8 ounce) containers whipped cream cheese, room temp |
16 ounces sour cream |
1 teaspoon vanilla extract |
1 1/2 cups sugar |
2 tablespoons cornstarch |
1 teaspoon lemon juice |
1 teaspoon vanilla extract (yes, again!) |
5 eggs (one at a time) |
Directions:
1. Pre-heat oven to 375 degrees.
2. Grease a large springform pan.
3. Beat ingredients adding one at a time as listed.
4. BEAT WELL.
5. Pour into springform pan.
6. Place springform in 1 1/2 inches of water (within a large roasting pan.) Bake for 1 hour.
7. Cool on counter until room temperature, then refrigerate.
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