INGREDIENTS

INSTRUCTIONS

So here's the recipe for a crustless cheesecake given to me by my
friend of about 30 years; Len Simon. Soften cream cheese and beat
until SMOOTH. (I 'defrost' it in the nuker.) Add the sugar and  vanilla
and beat well. Add the eggs and sour cream. Pour batter into  a
buttered 10" round, 2" deep cake pan (or comparable springform).  Place
pan in another pan of water about 1/2" deep (I use my broiler  pan) and
bake @ 350 for 45 - 60 minutes or until top begins to turn a  light
toast color. The cake will not be set. Remove from oven and  cool, then
refrigerate for about 2 hours. If you have used a  springform pan, you
can remove the cake and serve. I use the cake  pan, so I freeze the
cake in the pan. To de-pan, I turn a stove  burner to high and move the
pan around on the burner for about 45  seconds. Then I invert it over a
plate. If the cake does not fall out  of the pan, I give it another
turn on the burner for about 10 seconds  and try again. Sometimes,
tapping the inverted pan on the bottom  hastens the process. I then
either wrap the cake and replace in  freezer for later use or let it
continue to defrost in the fridge.  AH, I guess these instructions are
too detailed for you, but someone  else may need them.  Anyway, this is
a very basic, creamy cake...good  served with canned toppings, fresh
fruit, sauce of your choice, etc.  It serves 10 to 16 people, depending
on how many of them are watching  their weight or cholesterol.  Can be
re-frozen. I like it as is, but  my uncle has added hazelnuts to the
batter.  Who knows  Formatted by Elaine Radis  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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