CRUSTLESS CHEESECAKE
Make and share this Crustless Cheesecake recipe from Food.com.
Provided by lilkittykt
Categories Cheesecake
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
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 LIME CHEESECAKE
Make and share this Crustless Lime Cheesecake recipe from Food.com.
Provided by pink cook
Categories Cheesecake
Time 1h15m
Yield 1 9, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325ºF. Place the cream cheese and sugar in a large bowl and beat well.
- Beat in the eggs, one at a time. Add the lime juice and spoon the mixture into a greased 9-inch glass pie plate.
- Bake for 45 to 50 minutes, until golden brown. Remove from the oven and let cool for 10 to 15 minutes (Do not turn off the oven).
- Meanwhile, in another large bowl, mix together the topping ingredients. Spread over the top of the cheesecake and bake for 10 minutes longer, (the top will remain almost liquid.).
- Let cool, then refrigerate for 4 hours or overnight.
- Cover the cheesecake with fresh berries before serving, if you like.
- Note: I added more lime juice and grated lime rind to give more lime flavor according to the reviewer's suggestion.
Nutrition Facts : Calories 415.8, Fat 32.6, SaturatedFat 18.2, Cholesterol 162.1, Sodium 255.2, Carbohydrate 25.8, Sugar 25.3, Protein 6.9
CRUSTLESS CHEESECAKE ST. PIERRE
This is a very easy and successful recipe for the cheesecake lover in your home. The spring-form pan makes the baking of this extraordinary cake simple yet elegant in presentation. A family friend brought this recipe from the French province of Alsace.
Provided by Major K.
Categories Cheesecake
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 667.5, Fat 47, SaturatedFat 26.6, Cholesterol 225.1, Sodium 558, Carbohydrate 48.8, Fiber 0.1, Sugar 43, Protein 14
CHEESECAKE SQUARES (CRUSTLESS)
I like the fact that these do not have a crust. They are very rich and so you should cut them into very small squares.
Provided by DogAndCatDoc
Categories Bar Cookie
Time 55m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In bowl beat cream cheese and sugar together until smooth.
- Add eggs, yogurt, vanilla, lemon juice and Bisquick mix.
- Mix just until smooth.
- Pour into greased 9 inch square baking dish.
- Bake 25-30 minutes, just until center is set.
- In bowl, combine sour cream, sugar and vanilla until smooth.
- Carefully spread over cheesecake.
- Bake 4 minutes.
- Cool on wire rack for one hour.
- Refrigerate until chilled.
- Cut into small squares.
- May garnish with fresh fruit or cherry pie filling if desired.
- (I like it plain).
ZUCCHINI CRUSTLESS QUICHE
Make and share this Zucchini Crustless Quiche recipe from Food.com.
Provided by KLHquilts
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Using half the butter, grease a pie plate and coat with bread crumbs.
- Heat olive oil in large skillet. Add onion and garlic and saute for 10 minutes. Add dice dtomatoes and saute another 5 minutes. Raise heat to high; mix in zucchini, fennel seed, and salt and pepper to taste. Cook until zucchini is just tender (no more than five minutes).
- Remove from heat and cool for five minutes.
- Beat eggs. Stir in milk, then add the cooled zucchini mixture to it. Pour half the mixture into pie plate, layer all fo the Swiss cheese, then pour on remaining vegetable mixture. Sprinkle with Parmesan. Dab top with remaining butter.
- Bake for 30 minutes, or until top is golden brown. Let stand five minutes before serving.
Nutrition Facts : Calories 328.6, Fat 20.9, SaturatedFat 10, Cholesterol 199.6, Sodium 282.3, Carbohydrate 18.6, Fiber 3.2, Sugar 6.5, Protein 18.6
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