This crustless New York Cheesecake is simple, delicious, and simply delicious! This was my Great Aunt Ethel's recipe and I know she would be very proud to see it on the internet! #sonomnom4u #newyorkcheesecake #vegetarian
5- (8 oz) blocks of cream cheese (preferably room temp)
5 large eggs
1-3/4 cups sugar
16 oz. sour cream
3 Tbsp melted butter
1 Tbsp pure vanilla extract
Preheat oven to 400°F.
In a stand alone mixer or large bowl with beaters, soften cream cheese one package at a time. Add sugar and sour cream. Add eggs one at a time, mixing after each egg. Add vanilla and turn off beaters. Do not overbeat this mixture.
Take 3 Tbsp of melted butter and spread it all around the inside of a 10" springform pan. Leave any excess melted butter in the bottom of the springform pan. Bake in 400°F oven for 50 minutes. Keep it in the overn, keep oven door closed and turn oven off. Leave cheesecake in the oven for 2 hours.
After 2 hours, remove cheesecake from the oven, and place in the refrigerator for at least 2 hours before serving. Serve chilled.
Cool completely before topping.
Top with strawberry glaze or other fruit or serve plain. Its delicious both ways!
Strawberry glaze (optional):
1-1/2 lb strawberries
1 cup sugar
1 tsp vanilla
3 TBSP fresh lemon juice
In a medium saucepan, combine all ingredients. Cook over medium high heat, stirring regularly for about 20 minutes, or until the mixture becomes a thick, bubbly sauce. Pour into a large mason jar and cool in the refrigerator for about 4 hours.
When cheesecake and strawberry glaze are both completely cooled, pour glaze over the top of entire cheesecake or each piece individually.
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