lazy bare butt ugly cheesecakerating:
I taught my mamma to make cheesecake like this because she is the most phobic baker I know. The simplest of cheesecakes-no base, no topping, can't call it pretty, but still very good or so says mamma, and I ain't about to argue with her. It's dense, creamy, velvety, not too sweet, doesn't crack, break or sink, cuts like a dream and is endlessly versatile. Perfect for cheesecake purists, lazy lumps (that would be ME) or phobic bakers.
Prep : 10 mins
Cook : 1 hr 15 mins
Serves : 12 ( 1 - if I'm eating *grin*)
3 tubs Philadelphia cream cheese (250 gm tub)
1 tub full fat sour cream (250 gm tub)
4 medium eggs
1 slightly heaping cup sugar
3 tsp vanilla extract
Fat pinch of salt
Set oven at 150 degrees C.
Remove base from a l0 inch loose-bottom round cake tin and line the inside with a double layer of kitchen foil. Replace bottom in tin.
Put all ingredients into a large mixing bowl and stir with a whisk till there are no more lumps. Ask someone to hold down the bottom of cake tin with whisk while you scrape cheese mixture into tin.
Remove whisk and put tin into a roasting pan. Half fill the roasting pan with warm water and put the whole set up into the oven.
Bake for 1 hour and 15 minutes then turn off oven. Open oven door slightly and leave cheesecake in oven for 2 hours. Remove from oven and chill for at least 6 hours.
Using foil overhang, gently remove cheesecake and slowly peel off foil then transfer to a platter. Serve as is or with your favourite fruit or chocolate sauce or your favorite fruit compote.