I am smitten with this bare bottom cheesecake. It’s like eating a cloud made of cream cheese. Like seriously, what could be better than that?
Check out what my pals over at Group Recipes had to say about this recipe:
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.
I am game for a crustless cheesecake. Nothing but cheesy goodness in this recipe, which is fine by me 🙂
Ingredients
1 1/2 pounds Philadelphia cream cheese
1 cup granulated Domino sugar
2 tablespoons all-purpose flour
6 large Eggland’s Best eggs, separated
2 teaspoons lemon juice
1 teaspoon McCormick vanilla extract
1 cup Daisy sour cream
Instructions
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.
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Quick Tip: Serve this cheesecake in slim slivers as it is very rich.
Thank you to Group Recipes for this great recipe.
