FRANCES NOSSEN   (SWTK50B)
   4      8 oz pkgs     cream cheese -- or 5
                        (STORE brand -- not Philly)
   2      cup           Sugar
   1      teaspoon      REAL vanilla
   6                    Eggs -- beaten
  10      ounce         Sour cream
So here's the recipe for a crustless cheesecake given to me by my friend of
about 30 years; Len Simon.
 Soften cream cheese and beat until SMOOTH.  (I 'defrost' it in the nuker.)
 Add the sugar and vanilla and beat well. Add the eggs and sour cream. Pour
 batter into a buttered 10" round, 2" deep cake pan (or comparable
 springform). Place pan in another pan of water about 1/2" deep (I use my
 broiler pan) and bake @ 350 for 45 - 60 minutes or until top begins to turn a
 light toast color.  The cake will not be set. Remove from oven and cool, then
 refrigerate for about 2 hours. If you have used a springform pan, you can
 remove the cake and serve. I use the cake pan, so I freeze the cake in the
 pan. To de-pan, I turn a stove burner to high and move the pan around on the
 burner for about 45 seconds. Then I invert it over a plate.
If the cake does not fall out of the pan, I give it another turn on the burner
for about 10 seconds and try again. Sometimes, tapping the inverted pan on the
bottom hastens the process. I then either wrap the cake and replace in freezer
for later use or let it continue to defrost in the fridge.
 AH, I guess these instructions are too detailed for you, but someone else may
 need them.  Anyway, this is a very basic, creamy cake...good served with
 canned toppings, fresh fruit, sauce of your choice, etc. It serves 10 to 16
 people, depending on how many of them are watching their weight or
 cholesterol.  Can be re-frozen. I like it as is, but my uncle has added
 hazelnuts to the batter. Who knows Formatted by Elaine Radis