Crustless Cheesecake Recipe With Strawberries

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.

STRAWBERRY CHEESECAKE SWIRL

Steps:

• Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

CRUSTLESS STRAWBERRY CHEESECAKE

Steps:

• Heat oven to 325 degrees. Spray an 8 inch springform pan with vegetable spray.
• Puree all ingredients except strawberries in a food processor or blender until very smooth. (If using a blender, you may need to stop the machine and scrape down the sides.).
• Pour mixture into prepared pan. Bake 30-35 minutes, or until when pan is gently shaken, cake is firm about 1 inch in from sides. Remove from oven and place pan on a wire rack to cool at least 1 hour. Run a knife around cake and remove sides of pan.
• Cover cake and chill. Decorate with some of the berries; serve remaining berries with cake.

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.

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.