New York Crustless Cheesecake (Jim Fobel)
5 large eggs, room temperature
2 cups sour cream
4 (8 oz) packages cream cheese
8 tablespoons unsalted butter, room temperature
1 1/2 cup sugar
2 T cornstarch
1 1/2 tsp vanilla
1 tsp lemon juice
1 tsp lemon zest
Butter 10 inch springform pan. Wrap carefully in tin foil.
Preheat oven to 300 F.
In mixer, beat eggs and sour cream thoroughly. In a seperate mixer, mix cream cheese and butter until smooth and creamy. Add to egg mixutre. Add remaining ingredients and beat thoroughly, about 2 minutes. Pour into springform pan, Place pan in roasting pan. Fill roasting pain with very hot tap water, half-way up side of spring form pan.
Place roasting pan in oven.
Bake for 2 hours and fifteen minutes. Stand at room temperature 4 hours. Refrigerate over night.
Apparently I didn't really read the method before hand. I just mixed the cream cheese and butter and then added in the sour cream and then the eggs, one at a time, then everything else. I also didn't refrigerate over night.
But it was lovely.
Orianna also requested a raspberry sauce. I googled it quickly and adapted as needed to account for ingredients on hand. I didn't have high hopes for this sauce, but it greatly exceeded my expectations.
Raspberry Sauce (Allrecipes.com)
1 pint raspberries (or several cups frozen)
1/4 cup sugar
1 Tablespoon lemon juice
Lemon zest from one lemon
2 tablespoons cornstarch.
Cook frozen raspberries over medium heat until they start breaking down, 5-10 minutes. Stir in sugar, lemon juice, lemon zest, and cornstarch.
Cook until slightly thickened, about 3-5 minutes.
The recipe I used from allrecipes included a cup of water and orange juice instead of lemon juice or zest. I was going to add the water, but after tasting it to see if I needed more sugar, I decided it was brilliant as is.
I adore this sauce.