Crustless Lemony Cheesecake

By LadyJ1114

Ingredients

• Nonstick cooking spray
• 12 oz. cream cheese, softened
• 1/2 cup sugar
• 2 T. lemon juice
• 1 T. flour
• 1/2 t. vanilla
• 1/2 cup sour cream
• 3 eggs
• 2 t. finely shredded lemon peel
• 1 cup warm water
• Fresh raspberries or other fruit(optional)

Preparation

Step 1

Lightly coat with cooking spray a 1 quart souffle dish or casserole that will fit in your slow cooker. Tear off an 18x12: piece of heavy aluminum foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross; set aside.

In large mixing bowl combine cream cheese, sugar, lemon juice, flour and vanilla. Beat with an electric mixer on medium until well mixed. Beat in sour cream until smooth. Add eggs, beating on low just until combined. Stir in lemon peel.

Pour batter into the prepared dish; cover tightly with foil. Pour warm water into a 3 1/2 to 5-quart slow cooker. Bringing up the foil strips, lift the dish to the cooker. Leave the foil strips under the dish.

Cover and cook on high setting for 2 1/2 to 2 3/4 hours or until center is set.

Using foil strips, carefully lift dish out of cooker; discard foil strips. Uncover cheesecake; cool completely. Cover and chill for 4 to 24 hours. To serve, spoon cheesecake into dessert dishes. If desired with raspberries or other fruit.

Serves 8