Cheesecake Recipes

Lenny's Cheesecake (Len Loves Sin)
Serving Size: 1

frances nossen (swtk50b)
4 8 oz pkgs cream cheese -- or 5
(store brand -- not philly)
2 cup sugar
1 teaspoon real vanilla
6 eggs -- beaten
10 ounce sour cream

Cooking Directions:

So here's the recipe for a crustless cheesecake given to me by my friend
of about 30 years; Len Simon.

Soften cream cheese and beat until SMOOTH. (I 'defrost' it in the
nuker.) Add the sugar and vanilla and beat well. Add the eggs and sour
cream. Pour batter into a buttered 10" round, 2" deep cake pan (or
comparable springform). Place pan in another pan of water about 1/2" deep
(I use my broiler pan) and bake @ 350 for 45 - 60 minutes or until top
begins to turn a light toast color. The cake will not be set. Remove from
oven and cool, then refrigerate for about 2 hours. If you have used a
springform pan, you can remove the cake and serve. I use the cake pan, so
I freeze the cake in the pan. To de-pan, I turn a stove burner to high and
move the pan around on the burner for about 45 seconds. Then I invert it
over a plate. If the cake does not fall out of the pan, I give it another
turn on the burner for about 10 seconds and try again. Sometimes, tapping
the inverted pan on the bottom hastens the process. I then either wrap the
cake and replace in freezer for later use or let it continue to defrost in
the fri dge.

AH, I guess these instructions are too detailed for you, but someone else
may need them. Anyway, this is a very basic, creamy cake...good served
with canned toppings, fresh fruit, sauce of your choice, etc. It serves 10
to 16 people, depending on how many of them are watching their weight or
cholesterol. Can be re-frozen. I like it as is, but my uncle has added
hazelnuts to the batter. Who knows Formatted by Elaine Radis

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