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Crustless Cheesecake
Crustless Cheesecake
2 pounds cream cheese, softened ¾ pound sugar ¼ pound butter, softened Grated rind and juice of 2 lemons 6 eggs 2 cups heavy cream 1 teaspoon vanilla
Beat the cream cheese thoroughly. While beating slowly, add the sugar and then the butter, cornstarch, lemon juice and rind, eggs, cream and vanilla. Beat until well blended. Pour the batter into the pan. Place the pan in another, larger baking pan filled with 1-inch of water, and bake for about 20 minutes or until browned. It will be done even if it is soft to the touch. Remove from the oven and cool completely. Cover the cake with fruit topping, if desired.
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