Recipe: Crustless New York Cheesecake
Crustless New York Cheesecake*
4 eggs
2 pkg. 7 1/2 oz. each farmers cheese (cubed)
2 pkg. (8 oz. each) cream cheese (cubed)
2 cups sour cream
2 cups sugar
1/2 cup flour
1/2 cup melted butter
2 tbsp. lemon juice
1 tsp. vanilla
Preheat oven to 325 degrees (*We learned this is what is called a “cold oven”). Blend together all ingredients in two batches in a blender or food processor, using half of each ingredient amount per batch, until smooth. Pour both batches into a greased 9-inch springform pan. Bake 1 hour. Turn off oven. Let cake stand in oven for 2 hours. Chill thoroughly for 2-3 hours. Serve.
*Johnna’s tip: Easy bake oven forreal. We don’t like baking or shall we say, we’re just not good at it. This is probably because we don’t really like sweets and bread is not something we consume on the regular (*You would think we have a killer body?! But No. Smh.). While perusing the Food Section, however, of the Chicago Tribune (*We know, random.) we changed our minds about this baking thing. It doesn’t have to be so hard or fussy with recipes like this. Just add a few things to our Kitchen Genie (*Translation: The Kitchen Aid mixer) and there you have it: a crustless cheesecake. We welcome these new days of baking…even if it will cost us 356 calories per serving…
*Recipe Source
4 eggs
2 pkg. 7 1/2 oz. each farmers cheese (cubed)
2 pkg. (8 oz. each) cream cheese (cubed)
2 cups sour cream
2 cups sugar
1/2 cup flour
1/2 cup melted butter
2 tbsp. lemon juice
1 tsp. vanilla
Preheat oven to 325 degrees (*We learned this is what is called a “cold oven”). Blend together all ingredients in two batches in a blender or food processor, using half of each ingredient amount per batch, until smooth. Pour both batches into a greased 9-inch springform pan. Bake 1 hour. Turn off oven. Let cake stand in oven for 2 hours. Chill thoroughly for 2-3 hours. Serve.
*Johnna’s tip: Easy bake oven forreal. We don’t like baking or shall we say, we’re just not good at it. This is probably because we don’t really like sweets and bread is not something we consume on the regular (*You would think we have a killer body?! But No. Smh.). While perusing the Food Section, however, of the Chicago Tribune (*We know, random.) we changed our minds about this baking thing. It doesn’t have to be so hard or fussy with recipes like this. Just add a few things to our Kitchen Genie (*Translation: The Kitchen Aid mixer) and there you have it: a crustless cheesecake. We welcome these new days of baking…even if it will cost us 356 calories per serving…
*Recipe Source
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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