Crustless Cheesecake

submitted by Sue Gilbert

preparation time: 15 minutes plus baking & resting time

serves 8

2 8-ounce packages cream cheese

½ cup sugar plus 1 tablespoon sugar

3 eggs

1 teaspoon vanilla, divided

¾ teaspoon lemon juice, divided

1 cup sour cream

Preheat oven to 325 degrees.

Prepare an 8-inch square or round baking dish with cooking spray.

In a large bowl, combine cream cheese and ½ cup sugar. Beat well and add eggs one by one; add ½ teaspoon vanilla and ½ teaspoon lemon juice.

Spoon mixture into the baking dish and bake for 40 to 45 minutes or until golden; remove from oven and cool for 10 minutes. Do not turn oven off.

Meanwhile, combine sour cream with remaining 1 tablespoon sugar, ½ teaspoon vanilla, and ¼ teaspoon lemon juice; mix well and spread over top of the cheesecake and bake for 10 more minutes (until set). Turn off the oven and leave cake in the oven for two hours. Cool and refrigerate for at least 4 hours or overnight. Top with fruit if desired (strawberries & balsamic vinegar drip was very good).

This was very popular at a recent event.