Crustless Cheesecake

Telly Savalas, known best in the '70s for his tough-cop Kojak character, spoke to United Airlines' Mainliner magazine in 1974 of his childhood memories of Greek feasts prepared by his mother and aunts. One of his favorites from their repertoire? This lemony leg of lamb. Stuffed with garlic and basted with lemon, the meat takes on a mahogany hue as it roasts.

print email

16 servings; (1, 9-inch spring form pan)

Ingredients

2 cups sour cream
4 eggs
1/2 cup margarine, melted, cooled
2 Tbsp lemon juice
1 tsp. vanilla extract
2 cups sugar
2 pkg. 7 1/2 ounces each, farmers cheese, cut into cubes
2 pkg (8 ounces each) cream cheese, cut into cubes
1/2 cup flour

Instructions

Using your blender, you will combine the above ingredients, blending until smooth. You will have to do this in two batches as blender won't accommodate this volume in one batch. So, for first batch, put one cup sour cream, 2 eggs, 1/4 cup melted margarine, 1 Tbsp. lemon juice, 1/2 tsp vanilla, 1 cup sugar, 1 pkg farmers cheese, 1 pkg cream cheese and 1/4 cup flour. Blend.
Pour into oiled 9-inch springform pan. Then repeat, pouring second batch over first.
Bake at 325 degrees for one hour. Turn oven off. Let cake stand in oven for 2 hours before removing from oven.
Chill thoroughly.

Linda M. remembers going to New York for the 1965 World's Fair where she fell in love with the “very thick, very dry crustless cheesecake.” baked in that region. Here's one of that ilk and era.

Recipe credited to Mrs. Charles B. Goldman, of Auburn N.Y.

Recipes by Alphabet

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Recipes by Meal Part

Appetizers
Baked goods
Breakfast
Confections
Desserts
Drinks
Meat
Pasta
Poultry
Preserves and Pickles
Seafood
Salads
Sandwiches
Sauces and Salad dressings
Soups
Vegetables and side dishes