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No-Crust Cheesecake
Ingredients
| 250 g | cottage cheese, pureed |
| 130 g | sugar |
| 5 medium | eggs |
| 3 tbsp | butter, melted |
| 2 tbsp | lemon juice |
| 2 tsp | vanilla |
| 3 1/2 tbsp | cornstarch |
| 350 ml | sour cream |
Method
Preparation time: ca. 20 min Resting time: ca. 10 hrs / Grade of difficulty: easy / Calories per portion: n/a
Grease and flour a springform pan.
Cream together the sugar, cheese and eggs, one at a time. Add remaining ingredients and beat for 10 minutes.
Preheat oven to 180°C.
Pour into prepared pan and bake for 1 hour. Turn the oven off and leave the cake in the oven for another hour.
Remove from oven and refrigerate in pan for 10 hours.
Cream together the sugar, cheese and eggs, one at a time. Add remaining ingredients and beat for 10 minutes.
Preheat oven to 180°C.
Pour into prepared pan and bake for 1 hour. Turn the oven off and leave the cake in the oven for another hour.
Remove from oven and refrigerate in pan for 10 hours.
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