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 ozs 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.
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:
Combine topping ingredients and blend with an electric mixer.
Scoop topping over cheesecake to within ½ inch of plate edge.
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.