-FRANCES NOSSEN   (SWTK50B)
   4                    8-oz pkgs cream cheese -- or 5
                        -(STORE brand -- not Philly)
   2       c            Sugar
   1       t            REAL vanilla
   6                    Eggs -- beaten
  10       oz           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