By “Mommy’s a Good Cooker”
I have this thing about superlatives in recipe titles. Seriously. It’s a thing with me. Titles like “Great”, “Magnificent”, “Best Ever” just make me wonder what research the recipe writer did to determine that this one recipe was the top dog. And does the title constitue a guarantee? If the recipe really wasn’t the bees knees after all, can I go to the recipe writer’s house and step on their petunias?
So you can imagine my skeptisim when my aunt gave me this recipe years ago. Not just one superlative, but TWO: “Super Fantastic Cheesecake.” Plus, I was a young cook and a bit afraid of tackling one of my favorite desserts.
This recipe, however, really IS super fantastic. It’s light, delicious, and pretty simple to make. You’ll note this one does not have a crust, which you won’t miss at all.
No crust also means you don’t have to use a springform pan if you don’t have one; bake it in and serve it from a traditional pie plate.
Super Fantastic Cheesecake
5 - 8 oz. packages cream cheese
1-3/4 cup sugar
3 Tblsp. flour
2 Tblsp. lemon juice (use the real stuff)
1/4 tsp. vanilla
1 cup sour cream
Cream sugar, cream cheese, flour, lemon juice and vanilla together, adding eggs one at a time. Add sour cream and beat until well mixed and smooth.
Pour into a spring form pan and bake 10 minutes at 525-degrees. Then reduce temperature to 200-degrees and bake for 60 minutes without opening the oven door.
Serve well chilled plain or with fruit topping.