Barebottom Cheesecake
From debra47 18 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-
wow oh wow oh wow, cheesecake.... great post, dave
wolfpackjack
in Raleigh loved it
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great (bump)
mystic_river1
in Bradenton loved it
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On its way to my daughter in law :)
dtour
in Somewhere In Florida loved it
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