Very Special Cheesecake
I can't say enough good things about this recipe. This is the cheesecake that sells for $6.50 per tiny wedge at your very upscale delis. You will notice that there is no crust. None is needed.
- Preheat oven to 350°F.
- In a large bowl, cream the cheeses and sugar. Beat in the eggs one at a time, beating well after each addition. Add the melted and cooled butter, flour, cornstarch and vanilla. Beat until mixture is well combined. Fold in the sour cream and mix well.
- Pour into an ungreased, 9-1/2-inch springform pan. Place pan in the middle of the preheated oven and bake for 1 hour. Turn off the oven, leaving the cheesecake in for another 2 hours without opening the oven door. Let cake cool completely in pan and then chill in refrigerator for at least 2 hours.
- "Spring" the pan, remove the cake and garnish with berries or top with strawberry glaze, if desired.
Note: Since these little tomatoes are delicious, it's good that this recipe can be easily doubled.
Recipe editor Patricia Mitchell