Crustless Vanilla Bean Cheesecake Recipes

CRUSTLESS VANILLA BEAN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• Prepare 1- 8 inch springform pan by greasing and lining bottom with parchment paper.
• Have large pan ready to place the 8" pan in for water bath.
• Cover the bottom of the pan in heavy duty aluminum foil to stop water from seeping in.
• Prepare hot water ahead of time to just about boiling for hot water bath, you will need enough to surround springform pan an inch.
• In large bowl with whisk attachment beat cream cheese and sugar until well creamed, about 3 minutes.
• Add in cornstarch, mix until combined.
• Add in egg one at a time, scraping down side of mixing bowl as needed mixing well with each addition.
• Add in lemon juice, vanillas and salt, mix well to combine.
• Add in sour cream, mix until all combined.
• Pour into prepared pan leaving 1/2 space to account for rising. (you may have a little leftover batter, bake a separate little cheesecake or discard).
• Set in larger pan and pour the piping hot water in until the springform pan is surrounded by an inch of water.
• Bake 45 minutes.
• DO NOT OPEN OVEN DOOR. Turn off oven and let cool for 1 hour in the oven.
• Put on rack and cool on counter 1 hour.
• Cover and refrigerate overnight.
• When ready to remove from springform pan warm the bottom of pan by placing on warm stove top. (I turned on the burner for 30 seconds on high and then turned it off and set the cheese cake on burner for 15 seconds). Wipe sides of pan with hot damp cloth.
• With a larger spatula carefully lift slightly and slide onto serving plate. This may take two spatulas, one in front and one in back so the cake does not crack.
• Keep chilled until ready to serve.

THE BEST VANILLA BEAN CHEESECAKE

Steps:

• Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
• Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.
• Bake in the preheated oven until top is a light tan color, 30 to 35 minutes. Cool for 1 to 2 hours.
• Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.
• Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.
• Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled cheesecake. Chill for 1 to 2 hours.
• Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm, at least 1 day.

CRUSTLESS VANILLA CHEESECAKE

Steps:

• In a large bowl beat eggs with sugar and vanilla bean paste for 7 minutes with your electric mixer. It should be a very frothy, thick mixture after that.
• Beat in the remaining ingredients in the order listed.
• Pour into a greased springform pan (26 cm/10 inches in diameter) and bake in the preheated oven at 160°C/320°F for 1 hour and 45 minutes or until centre is no longer jiggly. Check after 50 minutes or so and cover if it gets too dark.
• Turn off oven and leave the cheesecake inside with the oven door slightly ajar (I stick a wooden spoon in there to keep it open) for 30 minutes.
• Allow to cool completely and then carefully remove from the pan.

LOW-CARB CRUSTLESS CHEESECAKE

Steps:

• Bring cheeses to room temperature.
• Preheat oven to 350°F.
• In a food processor, blend all ingredients on high for 90 seconds to three minutes. Eyeball the mixture to make sure there are no chunks of cheese. (The cookbook calls for a blender to be used for 15 minutes.).
• The original recipe calls for the use of a springform pan; failing that, use an 8" x 8" metal pan (as you might use for cakes or brownies). In either case, the pan you use will have to be put in a larger pan or dish that will function as a bain-marie.
• Get some water on the boil.
• Place the baking pan into the dish/pan-cum-bain-marie WITHOUT water and pour the cheesecake mixture into the baking pan.
• Add the hot/boiling water to the larger vessel.
• Place at or near the center rack.
• Bake for one hour.
• Turn off the oven and leave the cheesecake inside it for an hour more.

CRUSTLESS LEMON OR VANILLA CHEESECAKE WITH GREEK YOGURT (LOWFAT)

Steps:

• Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it.
• Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate.
• Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated.
• Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
• Spray an 8-inch square baking pan with cooking spray. Pour batter into pan.
• Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
• Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes).
• NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.