New York Style Crustless Cheesecake

Creates 60 cheesecakes
Ingredients 
    All Ingredients need to be room temperature

• 1/2 cup unsalted butter
• 4-8oz packages cream cheese
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 1 tablespoon cornstarch
• 2 eggs, lightly beaten

Directions

1. Preheat oven to 350. Need a mini muffin pan and another pan that it can fit in to do a water bath. Water bath isn't required but if you don't use it they sink in the middle.  Line muffin tins.  
2. In stand mixer or large mixing bowl put butter and cream cheese and beat till smooth. Add in rest of ingredients minus eggs and mix well. Once mixed well with mixer on medium low slowly add in eggs. 
3. I use a tablespoon scoop to fill the muffin tins. I find it easier to put the pan with water in oven first then put the muffin pan in it. Bake 20-25 minutes. 
4. If you don't have enough pans you can gently remove and put on wire rack to cool. They will be very soft.  Once fully cooled put in closed container in fridge for at least 6 hours preferably overnight. 

*I cook them in multiple batches the mixture holds up well.
​* Also if you want to do a variety of types of cheesecakes you can do half the mixture plain and then add like 1/4 cup of crushed Oreos for some cookies and cream ones to the other half. Or for a full batch of Cookes & cream ones you can add 1/2 cup crushed Oreos to mixture.  

Strawberry Sauce

Makes about 1 1/2 cups
Ingredients 

• 1 pound fresh strawberries, chopped or sliced 
• 1/3 cup grandulated sugar
• 2 teaspoons lemon juice

Directions

1. Put ingredients in medium sauce pan on medium high. Stirring occasionally till mixture boils. Strawberries will release juices no mashing required.
2. Once it boils lower heat to low-medium and cook for around 20 minutes, stirring occasionally to thicken. It will thicken a little more when it cools and is refridgerated. 

Like ad free website and easy to find recipes?
​Consider donating to keep this site clutter free.