No Crust Cheesecake Recipes

CRUSTLESS NEW YORK CHEESECAKE

Steps:

• Preheat oven to 325 degrees
• Wrap the outside of a 9 inch springform pan with heavy tinfoil to make it waterproof.
• Thoroughly oil the entire interior of the pan with coconut oil or butter
• In a stand mixer, beat the cream cheese. Add the sugar and mix.
• Add sour cream, scrape down the bowl as needed, and mix thoroughly.
• Crack the eggs and add in one at time, mixing GENTLY* (see notes) after each addition.
• Mix in the remaining ingredients and mix until smooth.
• Pour the cheesecake batter into the pan and put the pan into a one/half inch water bath(I used my roasting pan).
• Bake for 75 to 90 minutes until set and golden brown. The top should NOT jiggle a LOT when set. But it may move a LITTLE BIT. Turn off oven and crack the door slightly for 30 minutes . Then remove cake to counter and let cool until the cake is at room temperature. Remove the sides of your pan and continue to cool in the refrigerator until completely set. Several hours.

NO-CRUST CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Butter an 8" pie pan or round cake pan.
• Beat together cream cheese, eggs, 2/3 cup sugar, and 1 tsp. extract until smooth. Pour into prepared pan and bake 25 minutes. Be careful not to overbake. Remove from oven and cool for 20 minutes.
• While cheesecake is cooling, mix together remaining ingredients (sour cream, 3 Tbsp. sugar, and 1 tsp. extract). Spread on top of cooled cheesecake. Return to oven for 10 minutes. Chill and serve.

NO CRUST CHEESECAKE

Steps:

• Let cream cheese soften.
• Place in large mixing bowl using hand mixer beat on low speed to fluff.
• Add 1 egg at a time contiously beating, add vanilla extract, salt and sugar while still beating.
• Pour in a 10 inch glass baking dish that has been greased with a little oil.
• (I usually put about a T. then swirl it around, then take out the extra oil.) Bake at 250 for 45 minutes.
• Topping: Mix sour cream, sugar, almond extract and lemon juice in a large mixing bowl, beat w/mixer for about 2 minutes.
• Add to top of cheesecake that has cooled.
• Return to oven for 15 minutes.

NO-SUGAR CHEESECAKE

Steps:

• For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan.
• Combine the almond flour, pecans, sweetener and melted butter in a food processor and pulse until finely ground and combined. Turn the mixture out into the prepared springform pan and press it firmly on the bottom and about 1 1/2 inches up the sides. Bake the crust for 10 minutes, then cool completely on the rack.
• For the filling: Reduce the oven temperature to 325 degrees F.
• Combine the cream cheese, sweetener, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition.
• Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45 to 50 minutes. Run a thin knife around the edges of the cake to separate it from the pan, then let the cake cool for 1 hour.
• Loosely cover the cheesecake and refrigerate until cold, at least 4 hours, before serving.

NO BAKE CHEESECAKE I

Steps:

• In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
• Press into a 7 inch springform pan. Place in refrigerator until ready for use.
• In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
• Whip cream, and fold into cream cheese mixture.
• Spread into pan.
• Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
• Place in refrigerator 30 minutes before serving.

NO CRUST CHEESECAKE - SUGAR FREE

Steps:

• Preheat oven to 350. Butter the bottom and sides of a 9-inch spring-form pan and set aside.
• Using an electric mixer, beat the cream cheese on medium speed until it's very smooth. Slowly beat in the sweetner 1 tablespoon at a time. Then, add the eggs 1 at a time, beating well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
• Pour the cheesecake batter into the prepared spring-form pan and smooth the top with a rubber spatula. Bake for 10 minutes. Turn down the heat to 275 and bake for approximately 1 hour, or until the edges are lightly browned (the cheesecake may be cracked on top). Turn off the oven.
• Remove the cheesecake from the oven, run a thin bladed knife around the edge of the pan, and return the pan to the oven to cool slowly. If the center of the cheesecake still looks a little undercooked, it will firm up in the oven as it slowly cooks.
• Cover the cooled cheesecake with the plastic wrap and refrigerate overnight, or up to 3 days. To serve, run a knife around the edges again and remove the sides of the springform pan.