Crustless Cheesecake Recipes
CRUSTLESS NEW YORK CHEESECAKE
This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. -George Parsell, Flushing, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 330 calories, Fat 21g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 9g protein.
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 CHEESECAKE
More like a cheese cake pudding than a cake, but very delicious. I tried this while on the Atkins diet. It is amazing and Low-Carb, but very high fat. Try different jello flavors to find your favorite. Just took a guess at the servings... eat as much as you like!
Provided by Devon S
Categories Cheesecake
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- Allow cream cheese to soften at room temperature.
- Prepare whipping cream by adding vanilla and half of the jello and some sweetner.
- Beat using a handheld mixer until it forms peaks.
- Mix the cream cheese, remaining jello and sweetner until smooth.
- Fold in the whipped cream.
- Let cool in the fridge for about an hour.
- Will last in the fridge for over a week!
Nutrition Facts : Calories 203.8, Fat 20.7, SaturatedFat 12.9, Cholesterol 70, Sodium 123.5, Carbohydrate 1.8, Sugar 0.1, Protein 3.3
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