Crustless Cheesecake

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2 (8 ounce) packages cream cheese, reduced fat or regular, softened
1/2 cup sugar, ideally organic, plus
1 tablespoon sugar
3 eggs, ideally pasture-fed
1 teaspoon vanilla extract, divided
1/2 teaspoon fresh lemon juice, divided
1 cup sour cream, low fat or regular

Instructions:

Preheat the oven to 325 degrees, coat a muffin tin for 12 (I use silicon) or an 8 inch square baking dish with butter or coconut oil.
In a large bowl, combine the cream cheese and 1/2 C sugar; beat well, beat in the eggs, one at a time, then beat in 1/2 tsp vanilla and 1/4 tsp lemon juice until well combined. For best results, use stand mixer.
Spoon mixture into the baking dish and bake muffin tin for 30 minutes/baking pan for 40-45 minutes, or until golden; remove from the oven and let cool for 10 minutes, do not turn off the oven.
Meanwhile in a small bowl, combine the sour cream and the remaining 1 TBS sugar, 1/2 tsp vanilla, and 1/4 tsp lemon juice; mix well, spread over the top of the cheesecake and bake for additional 10 minutes. Top with favorite jam/fresh fruit/lemon curd/melted chocolate/caramel if desired.
Let the cheesecake cool, then cover and chill for at least 4 hours, or overnight.

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Address

#2, 1607 20th Ave NW

Calgary AB T2G 1M9
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Email

tas@jeanc29.sg-host.com
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Phone

(403) 836-6866
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