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You are here: Home / Dessert / No-Crust Cheesecake

No-Crust Cheesecake

January 31, 2018 by mgrc Leave a Comment

Light and delicate at room temperature, this creamy cake becomes more solid as it is chilled. One package of strawberries makes plenty of sauce for all the servings.

Cakes & Pastries #15 Card #7

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No-Crust Cheesecake

Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

For Cheesecake

  • 8 oz small-curd creamed cottage cheese
  • 8 oz whipped cream cheese
  • 1 1/2 tablespoons flour
  • 1 1/2 tablespoons cornstarch
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 cup sour cream
  • 1/4 cup butter melted and cooled

For Strawberry Sauce

  • 1 package strawberry gelatin
  • 1 cup water very hot
  • 1 10 oz package frozen sliced strawberries
  • 1 cup cold water
  • 1 tablespoon lemon juice

Instructions

  1. For cottage cheese through a sieve. With an electric mixer, beat together cottage cheese and cream cheese until fluffy. Add flour, cornstarch, sugar, and salt. Beat until well blended.
  2. Thoroughly beat in eggs one at a time. Stir in vanilla and lemon juice. Beat well. Fold in sour cream and butter.
  3. Stir mixture into deep, well-buttered dish 9-inch pie pan. Bake at 325 for 50 minutes. Turn off oven. Leave cake in oven for 1 hour. (Center will sink.)
  4. To make sauce, dissolve gelatin in hot water. Add strawberries, stirring until slices separate. Stir in cold water and lemon juice. Mix well. Chill 30 minutes or until thickened.
  5. Cool cake to room temperature. Spread strawberry sauce over top.

Recipe Notes

Makes 1 9-inch pie

This cake is also delicious without the sauce.

MCMLXXXII Collectors House, Inc. All Rights Reserved Printed in Norway

Related

Filed Under: Dessert, My Great Recipes, Recipes Tagged With: Cheesecake, Cottage Cheese, Dessert, MyGreatRecipes1981, Strawberry

Previous Post: « Chocolate Mud Cake
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