My kids and that i are huge fans of cheesecake. but less from the graham cracker crust usually connected with cheesecake. We love to ours with no crust, and that's why this is actually the perfect cheesecake for all of us. Maybe for you personally, too. Top it in whatever way you likesuch just like fresh or canned fruit or this toffee-capped version or savor it sans any topping whatsoever. It's scrumptious in either case.
2 8-ounce packages cream cheese, at 70 degrees
two tablespoons flour
1/4 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
Heat oven to 325 levels. Gently coat 8- or 9-inch baking dish with cooking spray. In medium bowl, beat the cream cheese, sugar, flour, and salt until smooth. Add eggs, sour cream, and vanilla, and beat until smooth and creamy. Pour into baking dish. Bake forty-five minutes or until toothpick placed in center arrives clean. Awesome on wire rack, then in refrigerator.
When cooled, reduce nine or twelve servings, based on preferred size. Refrigerate leftovers.
