Creamy vanilla cheesecake (no crust) - *not actual photo
- ¾ cup sugar
- 3 eggs
- 1 tbsp. vanilla sugar
- 1 tbsp. lemon juice
- 1 lb. farmer cheese
- 8 oz. sour cream
In a mixer on medium speed, combine all ingredients until creamy smooth. Bake for 45 minutes on 350.
About the Author
For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.
Creamy vanilla cheesecake (no crust) - *not actual photo
this was so yummy – thanks
Absolutely delicious. And it was fairly easy to make it. Thanks!
Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!
No pan size mentioned for Crustless Cheesecake. Perhaps a 9″ spring pan?
yes a 9 inch! – sorry I only saw your message now! – Hope it worked out!