No-Crust Cheesecake

Serves: 8

Ingredients:

2 x 8 oz packages of cream cheese, softened
1/2 C sugar, plus 4 Tbsp
3 eggs
1 Tbsp vanilla, plus 2 tsp
16 oz Humboldt Creamery organic sour cream

Directions:

Preheat the oven to 350º.

Place the cream cheese in the bowl of a standing mixer or large mixing bowl.

Using the paddle attachment, beat the cream cheese until softens slightly. If using a hand mixer, use the whisk attachment.

Add the first amounts of vanilla and sugar and mix to combine.

With the mixer running, add the eggs one at a time, mixing well after each addition. This will help to ensure a smoother mixture with no lumps.

Mix until combined, don’t over-mix.

Pour the mixture into a greased 9 inch round baking pan.

Place in the oven and bake for 45 minutes, or until a toothpick comes out clean when inserted.

Remove and let cool for 20 minutes.

While it’s cooling, mix together the sour cream, second amounts of sugar and vanilla. After the 20 minutes is up, pour the sour cream mixture on top and spread out evenly. Place back in the oven and bake for an additional 15 minutes.

Remove and cool for at least one hour before serving – overnight in the fridge is best!