Recipe: Crustless New York Cheesecake

Crustless New York Cheesecake*

4 eggs
2 pkg. 7 1/2 oz. each farmers cheese (cubed)
2 pkg. (8 oz. each) cream cheese (cubed)
2 cups sour cream
2 cups sugar
1/2 cup flour
1/2 cup melted butter
2 tbsp. lemon juice
1 tsp. vanilla

Preheat oven to 325 degrees (*We learned this is what is called a "cold oven"). Blend together all ingredients in two batches in a blender or food processor, using half of each ingredient amount per batch, until smooth. Pour both batches into a greased 9-inch springform pan. Bake 1 hour. Turn off oven. Let cake stand in oven for 2 hours. Chill thoroughly for 2-3 hours. Serve.

*Johnna's tip: Easy bake oven forreal. We don't like baking or shall we say, we're just not good at it. This is probably because we don't really like sweets and bread is not something we consume on the regular (*You would think we have a killer body?! But No. Smh.). While perusing the Food Section, however, of the Chicago Tribune (*We know, random.) we changed our minds about this baking thing. It doesn't have to be so hard or fussy with recipes like this. Just add a few things to our Kitchen Genie (*Translation: The Kitchen Aid mixer) and there you have it: a crustless cheesecake. We welcome these new days of baking...even if it will cost us 356 calories per serving...

*Recipe Source

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