No Crust Cheesecake

I yearn to find a good store-bought no crust cheesecake, but in this area of Maryland that's hard to find.  In reality, cheesecakes are so much better when made at home.  I've been making this no crust cheesecake for over forty years and it's absolutely divine!   Rivals the best I've ever tasted!

1 lb small curd cottage cheese

2 8oz cream cheese softened

1 ½ c sugar

 4 eggs slightly beaten

2 tbs  lemon juice

1 tsp vanilla

½ c butter melted

1/3 c corn starch

1 pint sour cream

Beat cottage cheese & cream cheese on high speed until well blended and creamy.  Blend in sugar, then eggs.  Reduce speed to low, add lemon juice, cornstarch and vanilla.  Beat until blended.  Add melted butter and sour cream.  Blend at low speed.  Pour into greased 9 inch springform pan.  Bake in a 325 degree oven for 1hr & 10 minutes (70 minutes)  Turn off oven and let cake stay in oven 2 hours.  Remove and cool completely.  Chill in refrigerator.  Remove sides of pan.  May be frozen.

 

 Don't stress over cracks - they have nothing to do with how wonderful this cake tastes.

 

Cheesecakes absolutely tastes best at room temperatures so after chilling let the cake stand 20-30 minutes before serving.

This no crust cheesecake is a creamy smooth dessert that melts in your mouth, and if you desire, add a bit of fruit on the side.  But I've found it to be DIVINE just as it is!

Is there anything more impressive than presenting a fresh, homemade cheesecake wrapped in a beautiful box with a big red bow to your sweetheart?  I think not!

Take a little time to enjoy

and

Happy Baking!

 

 

Gail