Crustless Chocolate Cheesecake Recipes

CHOCOLATE CRUSTLESS CHEESECAKE

Steps:

• Melt the chocolate chips either on the stove or in the microwave.
• Mix all the ingredients together with a hand or stand mixer until the mixture is smooth and creamy.
• Pour into a greased springform pan. Bake at 350F for 55-60 minutes.
• The middle should be just slightly jiggly when it's done. Cool for at least 6 hours before eating.

CRUSTLESS CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Place all ingredients in a bowl; blend for 15 minutes. (Or use food processor, mixer or blender and alter time as appropriate to mix completely.) Pour mixture into 9 inch non-stick pie pan. Bake 1 hour. Turn off oven; allow cake to remain in oven 1 additional hour. Refrigerate until chilled, then cut and serve. Store, covered with plastic wrap, in refrigerator for up to 4 days.

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.

CHOCOLATE CHEESECAKE I

Steps:

• Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
• Melt chocolate chips in top of a double boiler over hot water. Set aside.
• Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

CRUSTLESS CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 inch pie pan with cooking spray.
• Place all ingredients in a large bowl and blend well until well mixed and smooth, about 4 minutes.
• Pour into prepared pie pan.
• Bake for 1 hour.
• Turn off oven.
• Keep cake in oven for 1 hour with heat off.
• Put in refrigerator until well chilled.

CRUSTLESS WHITE CHOCOLATE CHEESECAKE

Steps:

• Melt white chocolate in the microwave, stirring every 30 seconds until melted and set aside.
• Beat the egg whites until frothy and then add cream of tarter. Slowly add sugar while continuing to beat. Beat until stiff peaks form. Set aside.
• In another bowl beat cream cheese until smooth.
• Add sour cream and vanilla and mix until smooth.
• Add egg yolks one at a time beating about 30 seconds in between each addition.
• Beat in the melted white chocolate
• Fold one-third of the egg whites into the cream cheese mixture. Once folded in well, fold in the remaining egg whites.
• Prepare a 9-inch cheesecake pan using the water bath method. ( Do not skip this step the water bath helps give it the right texture)
• Bake at 250 for 1 hr. Do not open the oven during this time.
• After 1 hr turn off the oven but DO NOT open the oven. Leave cheesecake in the oven to continue cooking as the oven cools for 1 hr.
• Remove the cheesecake from the oven and let cool.
• Once cool refrigerate for several hours or overnight. This is best made a day ahead.
• Serve with my homemade raspberry sauce or another fruit sauce. This would also be good with a chocolate or caramel sauce.

CRUSTLESS CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 250 degrees.
• In a large bowl beat cream cheese.
• Add sugar and beat until smooth.
• Add eggs one at a time, beating well after each addition.
• Add melted chocolate and mix well.
• Add remaining ingredients and mix until smooth, but do not over beat.
• Pour batter into a 9 inch springform pan that they outside has has been covered in foil. This is so that the water from the water bath will not get into the pan.( my tips for the perfect cheesecake)
• Place pan in a larger pan filled with one inch of water. You are creating a water bath.
• Bake at 250 for 1 hour. Do not open the oven during this time. Then turn oven off, and leave cheesecake in the oven for 1 more hours. Again, do not open the oven during this time. The cheesecake needs to finish cooking while the oven is cooling down.
• Remove cheesecake from the oven and let cool in the pan. This will set up as it cools.
• Refrigerate several hours or overnight, this will help it set up. I prefer my cheesecakes the next day.
• Serve and enjoy!

CRUSTLESS CHOCOLATE SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°. In a large bowl, add the cream cheese, eggs, raw sugar and vanilla, beat with an electric mixer until ingredients are well combined. Pour batter into a pie pan coated with non-stick cooking spray. Drizzle melted chocolate over the surface of the cheesecake and using a butter knife swirl the chocolate into the batter just until decorative swirls form, don't over swirl, or you'll lose the pretty swirled effect. Place cheesecake in the oven and bake for 30 - 40 minutes. Remove cheesecake from oven and let completely cool on a wire rack, then cover cheesecake with plastic wrap and place in the refrigerator for 3 - 4 hours, to overnight. Before serving, place a piece of cheesecake onto a serving dish add strawberry topping, or fruit topping of your choice, and a dollop of whipped cream, if desired. Strawberry Topping: 1 bag frozen unsweetened strawberries, thawed 2-3 tbs. raw sugar or natural sugar substitute In a small bowl, add the strawberries and sugar, mix well. Place topping into the refrigerator for 2 hours or longer. Add a few tablespoons on top of each slice of cheesecake before serving. As always, Bon Appetit!

CRUSTLESS ALMOND CHEESECAKE

Steps:

• In a small bowl, beat the cream cheese and sugar for 2 minutes or until smooth. Add the egg and almond extract; beat on low speed just until combined., Pour into a 7-in. pie plate coated with cooking spray. Bake at 350° for 25 minutes. Remove to a wire rack; cool for 5 minutes., Combine topping ingredients; spread over cream cheese filling. Bake 7-8 minutes longer or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; refrigerate for at least 1 hour before serving. Serve with assorted fruit if desired.

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.