Crustless Cheesecake St Pierre Recipes

CRUSTLESS CHEESECAKE RECIPE WITH STRAWBERRIES

Steps:

• For the Cheesecake:
• Pre-heat oven to 350° F.
• Grease a 9" spring form pan. I use shortening for mine.
• Foil the pan's outside to prevent water from entering the spring form pan when baking. I use three layers to wrap around the outside of the pan.
• In a stand mixer, add your softened cream cheese, and sugar. Blend until creamy
• Slowly add in the milk and each egg one at a time
• Finally, mix in the vanilla, sour cream and flour- you might want to reduce your speed to prevent the flour from creating a dust cloud.
• Blend until creamy and pour into your greased springform pan.
• *Place foil covered spring form pan into a baking sheet that has 1 ½ cups of water in it to create a water bath.
• Bake for 75-80 minutes. Cheesecake will be golden brown, and puffy, but will evenly sink once done. Avoid opening the oven and drastically changing the temperature to prevent cracking.
• For the Strawberry Compote:
• Add lime juice, water, and strawberries to a medium stockpot
• Sprinkle in sugar and cook over low heat for 6 minutes. Berries will be slightly mushy. Allow to cool before serving to allow it to thicken.

CRUSTLESS NEW YORK CHEESECAKE

Steps:

• Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.

EASY CRUSTLESS CHEESECAKE

Steps:

• 1. Heat oven to 350. degrees. Grease an 8 inch glass dish or glass pie pan using spray.
• 2. Use mixer to blend softened cream cheese, sugar, eggs and almond extract (or vanilla extract if you prefer) until well mixed and no lumps remain. Pour into greased pan. Bake for 25 minutes. Cheesecake will be slightly soft in the middle, and slightly brown around the edges.
• 3. Cool cheesecake 20 min. Mix the topping ingredients: sour cream, sugar and vanilla or almond extract and spread on warm cheesecake. Bake for 15 min at 300 degrees and then cool. Place cheesecake in refrigerator for several hours or overnight.
• 4. Before serving, you may add fruit such as strawberries, blueberries, kiwi or cherry pie filling. Use warmed jam with fresh fruit and place on top of the sour cream layer if you wish. Refrigerate.

CRUSTLESS CHEESECAKE

Steps:

• Preheat the oven to 325 degrees, coat an 8 inch square baking dish with nonstick cooking spray.
• In a large bowl, combine the cream cheese and 1/2 C sugar; beat well, beat in the eggs, one at a time, then beat in 1/2 tsp vanilla and 1/4 tsp lemon juice until well combined.
• Spoon mixture into the baking dish and bake for 40-45 minutes, or until golden; remove from the oven and let cool for 10 minutes, do not turn off the oven.
• Meanwhile in a small bowl, combine the sour cream and the remaining 1 TBS sugar, 1/2 tsp vanilla, and 1/4 tsp lemon juice; mix well, spread over the top of the cheesecake and bake for 10 minutes.
• Let the cheesecake cool, then cover and chill for at least 4 hours, or overnight.

CRUSTLESS CHEESECAKE ST. PIERRE

Steps:

• Pre-heat oven to 350 degrees F.
• Place cottage cheese and milk in blender. Liquify until smooth and shiny. Remove to large mixing bowl or standing mixer and cream with the cream cheese. When well creamed, gradually add sugar 1/2 cup at a time, mixing well after each addition.
• In a separate bowl, combine flour and cornstarch and mix well. Slowly add into batter.
• Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla to batter and beat well. Supposedly, one cannot "over-beat" this cake.
• Add softened, not melted, butter, beat well. Add sour cream, beat well.
• Pour into a well greased 9-inch spring-form pan.
• Bake one hour at 325 Degrees F. Turn oven off and allow cake to remain inside over one hour more. DO NOT OPEN THE OVEN DOOR. Cake may rise above pan sides during first hour, but will settle during second hour.
• Cool on a wire rack before removing cake from pan. Add topping as desired. Refrigerate before slicing, or, top each slice with fresh or prepared fruit.