Mama Ellie's Famous Cheesecake

Crustless Cheesecake

Ingredients:

(Ingredients in parentheses may be substituted to make this Weight Watchers friendly)

1 pint sour cream (low fat sour cream)
2 8 oz. packages cream cheese (low fat cream cheese)
1 pint whole milk ricotta (part skim ricotta)
4 eggs (Egg Beaters)
1 1/2 cups sugar (Splenda for Baking)
3 Tbs. flour
3 Tbs. cream of tartar
2 tsp. vanilla
1 stick butter melted (I Can't Believe It's Not Butter or Land O' Lakes Lite)


Directions:

Melt butter. Set aside.

Mix cream cheese and ricotta until smooth.

Add sugar. Cream together until blended.

Add eggs one at a time until well mixed after each addition . Add vanilla.

Add flour and cream of tartar until folded in.

Pour in melted butter and mix well.

Lastly, add the sour cream and slowly fold in until well blended.

Pour into a greased springform pan and bake in a 375 degree oven for one hour and fifteen minutes. Turn off oven. Leave in oven for an additional 30 minutes.

Remove from oven and let cook. Refrigerate overnight and serve with strawberries. I used Comstock Pie Filling to cover top of cake. Comstock also makes a great Lite Pie Filling.


Variations:

Marble Cheesecake
Pour 1/2 of the batter into the pan. Leave the other half in a mixing bowl. Add 3/4 to 1 cup Hershey's Chocolate Syrup to batter. Mix thoroughly. Pour into white batter and swirl with a knife to make marble cheesecake. Follow baking directions.

Chocolate Cheesecake

Melt a 6 oz. package Nestle's Chocolate Morsels (Milk, Dark, Mint) over a double boiler or in microwave. When melted, pour into cheesecake batter and mix thoroughly. Follow baking directions.