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Crustless Cheesecake St. Pierre

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Nutritional information

667.5
Calories
423 g
Calories From Fat
47 g
Total Fat
26.6 g
Saturated Fat
225.1 mg
Cholesterol
558 mg
Sodium
48.8 g
Carbs
0.1 g
Dietary Fiber
43 g
Sugars
14 g
Protein
253g
Serving Size

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Crustless Cheesecake St. Pierre

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Cuisine:

The corrected version of this recipe is spot on! I'm just really shocked it hasn't quite caught on yet with people after all this time!

  • 2hrs 20mins
  • Serves 8

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 2hrs 20mins   |  Serves: 8

Crustless Cheesecake St Pierre, This is a very easy and successful recipe for the cheesecake lover in your home The spring-form pan makes the baking of this extraordinary cake simple yet elegant in presentation A family friend brought this recipe from the French province of Alsace ”, The corrected version of this recipe is spot on! I’m just really shocked it hasn’t quite caught on yet with people after all this time!, I needed to lighten this in order to be able too make it so as another reviewer did I used half of the ask for butter, then 95% fat free cream cheese, Splenda for the sugar, and low fat sour cream and fresf strawberries for the top Even though it was far less rich it still came out tasting delicious held up quite well, I think that the 4 whole eggs did a lot of the supporting Love, love, loved the crustless part of this of this 😀 All in all just yum!

 

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Steps

1
Done

Pre-heat oven to 350 degrees F.

2
Done

Place cottage cheese and milk in blender. Liquify until smooth and shiny. Remove to large mixing bowl or standing mixer and cream with the cream cheese. When well creamed, gradually add sugar 1/2 cup at a time, mixing well after each addition.

3
Done

In a separate bowl, combine flour and cornstarch and mix well. Slowly add into batter.

4
Done

Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla to batter and beat well. Supposedly, one cannot "over-beat" this cake.

5
Done

Add softened, not melted, butter, beat well. Add sour cream, beat well.

6
Done

Pour into a well greased 9-inch spring-form pan.

7
Done

Bake one hour at 325 Degrees F. Turn oven off and allow cake to remain inside over one hour more. DO NOT OPEN THE OVEN DOOR. Cake may rise above pan sides during first hour, but will settle during second hour.

8
Done

Cool on a wire rack before removing cake from pan. Add topping as desired. Refrigerate before slicing, or, top each slice with fresh or prepared fruit.

9
Done
10
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11
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12
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13
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14
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15
Done

Bobby Ryan

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