Crustless Baked Cheesecake

This recipe is very easy to make.  The important thing is to select ingredients that do not have additives and preservatives.

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
9-inch baking dish/pie plate
Handheld electric mixer or stand mixer

INGREDIENTS
Cheesecake:

16 oz cream cheese, free of gums and additives
½ cup pure cane sugar
3 eggs, pasture raised (read label on carton)
½ tsp pure vanilla extract

Topping:

1 cup sour cream, free of additives
1 tsp pure vanilla extract
3 Tbsp pure cane sugar

PREPARATION AND COOKING TIME

Prep time:  15 minutes

Cooking time:  40 minutes

METHOD

For the cheesecake:

1. Preheat the oven to 325F.  Grease baking dish/pie plate with coconut oil.

2. Whip cream cheese until light and fluffy.

3. Add eggs to cream cheese one at a time, beating well.

4. Add sugar and vanilla and mix well.

5. Pour batter into a baking dish or pie plate.

6. Bake for 40 minutes or until lightly browned.  Let cool.

For the topping:

1. Combine topping ingredients and blend with an electric mixer.

2. Scoop topping over cheesecake to within ½ inch of plate edge.

3. Allow topping to firm in the fridge for at least 4 hours (overnight is best).

SOME TIPS AND COMMENTS

Can substitute mascarpone cheese for cream cheese and crème fraiche for sour cream.

YIELD

6-8 servings.

SERVING SUGGESTION
Add fresh fruit toppings. Blend in coffee or cocoa to change the flavor of the cheesecake.

STORAGE SUGGESTION

Cheesecake will keep in the fridge for 1 week to ten days.