Sunday, January 06, 2013

Cheesecake Anne

This light, crustless cheesecake is a favorite of the home economists who develop and perfect recipes for Sunset Magazine. It is excellent with strawberries and other fresh fruit.

Cheesecake Anne

3  (8 oz) packages cream cheese, softened
6  eggs, separated
1  cup sugar
2  tablespoons flour
1  cup sour cream
1  teaspoon lemon juice
1  teaspoon vanilla

Preheat oven to 325 degrees.

In a mixer with a paddle attachment, beat cream cheese with egg yolks until smooth.  Beat in sugar, flour, sour cream, lemon juice and vanilla.  Whip egg whites until they hold short peaks.  Fold into cheese mixture.

Pour batter into a parchment lined (bottom and sides) 9 or 10-inch springform pan with high sides. 

Bake for 1 hour and 10 minutes or until center no longer seems soft.  Cool, then refrigerate.

Before serving, remove pan sides.

NB: tried this in a convection oven and wasn't happy with the results (tasted great but didn't look so hot).

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