Barebottom Cheesecake
From debra47 11 years ago
- 70 minutes to make
- Serves 15
This cheesecake is called barebottom cheesecake because it doesn't need a crust. It is a light fluffy cheesecake with a hint of lemon. I just served this for dessert last week and my friends loved it.
Ingredients
- 1 1/2 pounds cream cheese shopping list
- 1 cup granulated sugar shopping list
- 2 tablespoons all purpose flour shopping list
- 6 large eggs, separated shopping list
- 2 teaspoons lemon juice shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup sour cream shopping list
How to make it
- Preheat the oven to 325 degrees.
- In large mixing bowl, beat the cream cheese, sugar, and flour until light and fluffy, about 5 minutes.
- Add the egg yolks, one at a time, beating thoroughly after each until the mixture is smooth and blended.
- Add the lemon juice and the vanilla; stir in the lemon juice.
- Whip the egg whites until they form soft peaks, then fold in the cream cheese mixture.
- Pour the mixture into a greased 9 inch springform pan and bake for an hour, 10 minutes until the center of the cake is firm.
- Cool the cake in the oven for one hour with the door cracked open, then cool to room temperature before putting it in the refrigerator.
- These directions are vital. If you don't cool the cheesecake down slowly it might crack. This is important for all cheesecake recipes.
The Rating
Reviewed by 11 people-
I think I can do this!! Looks good. Can't wait to try it.
martinichef
in Johnson City loved it
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This sounds great ! I will definitely make this since my husband loves his cheesecake au'natural . He said crust gets in the way of the cheese ! lol !
dixiejet
in Downsville loved it
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Making this one tonite !
PS) I made this and just to let ya'll know...this was AWESOME !!! I took it to a friend's house & the friend's hubby who doesn't even LIKE cheesecake loved this ! Thanks for posting,Deb ! dixiejet
in Downsville loved it
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