crustless cheesecake

Light and airy cheesecake pie (made in a pie dish) that is crust-less, and simply delicious.

Crustless Cheesecake Made in a Pie Dish

oz softened cream cheese (room temperature)

sour cream (room temperature)

eggs (room temperature)

sugar

lemon juice

lemon

vanilla extract

Preheat oven to 350 degrees Fahrenheit.

Grease a 9&quot;, deep-dish pie dish with nonstick spray, butter or shortening.

In a bowl, beat softened, room temperature cream cheese until creamy and not lumpy. A hand mixer will work best for this.

Add sugar, lemon zest, juice, and extract, beat until smooth.

Add each egg in and beat until just combined *do not over beat at this stage.

Fold in sour cream until just combined.

Bake for 30 mins at 350

Cool for one hour and refrigerate for a minimum of 3 hours to produce a firm pie. This cheesecake will taste better and set well when cold.

This Fluffy Crustless Cheesecake is simply the best, and it happens to be gluten-free! Try it with your favorite topping! Note that you&#39;ll need to refrigerate the cheesecake overnight before cutting into it, so plan ahead.

Fluffy Crustless Cheesecake (NY Style)

(8-ounce) blocks cream cheese

eggs ((large))

salt

sour cream ((low-fat is fine))

Two hours ahead of time, unwrap the cream cheese blocks and set them out at room temperature to soften. Set out the eggs and sour cream also. When the cream cheese is softened, start the recipe.

Move the top oven rack down to the second lowest position in your oven, with nothing above it (to prevent over browning the cheesecake). Preheat the oven to 400 degrees F. (If using a dark springform pan, you&#39;ll need to reduce the oven temperature by 25 degrees F for this recipe, or the cheesecake will brown too much.)

Grease a 10-inch springform pan. (See notes if you have a 9-inch springform.)

Fill a roasting pan 1/4 full with hot water. Prepare your springform pan to prevent water from seeping into it during baking. If you have a large pie dish, place the springform in it. If you don&#39;t have a pie dish large enough, you&#39;ll need to wrap the outside of the springform pan with heavy-duty foil (or a double layer of regular foil), covering the bottom, up the sides and inside the top of the rim.

In a large mixing bowl, add one block of cream cheese and beat it until creamy. Continue adding one block of cream cheese at a time and beating well, scraping the bowl as needed. There must not be any lumps in your batter. Add the eggs one at a time, mixing after each addition on low. Add the remaining ingredients one at a time, mixing to combine after each addition. When all ingredients have been added, beat on high (or as high as you can without splashing) for seven minutes.

Transfer the batter to the springform pan (filling it no more than 3/4 of the way to the top; see notes for what to do with extra batter). Place the springform and bottom pie dish in the water bath and bake for 10 minutes at 400 degrees F. Then lower the temperature to 375 degrees F and bake for 40-55 minutes, or until the top is set except for a small circle in the middle. Do not insert anything into the cheesecake to test it, or it will crack. Turn off the heat and let the cheesecake stay in the oven with the door ajar for one hour.

Leave the cheesecake in the springform pan and let it finish cooling on a wire rack. Refrigerate it uncovered the first night if you can, unless you have strong odors in your fridge from onions or something. (See notes.)

To slice, remove the outer circle of the pan and dip a knife in warm water to make the cuts, wiping the knife clean after each slice. (Keep the bottom of the pan under the cheesecake. You can even place the cheesecake with the bottom portion of the pan on a cake stand.)

Store the cheesecake covered in the refrigerator (you can keep it in the springform) for up to three days or freeze it for up to 3 weeks. Wrap it in plastic, then foil before freezing it. Thaw the cheesecake in the refrigerator overnight or let it sit out at room temperature for 2-4 hours. You can thaw an individual slice in the microwave on the defrost setting for less than a minute.

https://embed.mediavine.com/videos/qjwgjx42ucmq48nlyemn

This Fluffy Crustless Cheesecake is simply the best, and it happens to be gluten free! A very popular recipe that's perfect for holidays and special occasions.

Fluffy Crustless Cheesecake Video

Delicious, light, creamy, low carb, gluten-free crustless New York cheesecake! This cheesecake is so easy to make and it comes out perfect without a crust!

CRUSTLESS NEW YORK CHEESECAKE

cream cheese

Cups Stevia sweetener (OR sugar

Cups Sour Cream

eggs

vanilla lemon zest

Preheat oven to 325 degrees

Wrap the outside of a 9 inch springform...

Wrap the outside of a 9 inch springform pan with heavy tinfoil to make it waterproof.

Thoroughly oil the entire interior of the pan...

Thoroughly oil the entire interior of the pan with coconut oil or butter

In a stand mixer, beat the cream cheese....

In a stand mixer, beat the cream cheese. Add the sugar and mix.

Add sour cream, scrape down the bowl as...

Add sour cream, scrape down the bowl as needed, and mix thoroughly.

Crack the eggs and add in one at...

Crack the eggs and add in one at time, mixing GENTLY* (see notes) after each addition.

Mix in the remaining ingredients and mix until...

Mix in the remaining ingredients and mix until smooth.

Pour the cheesecake batter into the pan and...

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...

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.

This crustless cheesecake is light and fluffy, with a rich and creamy cheesecake flavor. It&#x27;s just 3 ingredients. In just a few simple steps, you&#x27;ll have a delicious keto dessert.

Crustless Cheesecake Recipe

oz cream cheese room temperature

sweetener

tsp vanilla extract

Preheat oven to 325 degrees F.

In a medium bowl beat the cream cheese...

In a medium bowl beat the cream cheese until smooth.

Add the sweetener, eggs and vanilla extract.

Beat until well combined.

Pour into a greased 9" spring-form pan or...

Pour into a greased 9" spring-form pan or pie dish.

Bake for 45 minutes or until center is...

Bake for 45 minutes or until center is set and top is lightly golden browned.

Remove from oven and allow to cool on...

Remove from oven and allow to cool on a wire rack for 15 minutes.

Run a sharp knife around the edge of...

Run a sharp knife around the edge of the cheesecake and remove the sides of the pan.

Allow to cool to room temperature before chilling...

Allow to cool to room temperature before chilling in the refrigerator for at least 3 hours.

Slice, serve and enjoy!

Inspired by Polish cheesecake sernik, this crustless ricotta cheesecake is a delightful cake with a lovely light texture and juicy bits of peaches here and there. Featuring no flour at all, this crustless cheesecake is naturally gluten free.

Crustless ricotta cheesecake with canned peaches

ricotta cheese

mascarpone cheese

eggs ((room temperature))

g + 1 tsp potato starch ((divided))

tbsp vanilla extract

200 g canned peaches in light syrup

Combine the ricotta, mascarpone, sugar, whole eggs, 40 g of potato starch and vanilla extract in a bowl and mix with a hand mixer at medium speed for about 5 minutes or until the sugar has dissolved to the touch.

Zest and juice the lemon. Add the zest from the whole lemon and 40 ml of the juice to the batter and stir in. Drain the peaches (save the light syrup for later) and dice them.

Pour the batter into a springform pan lined with a sheet of baking paper. Gently place the peach bits over the top of the cake making sure not to press them down. Ideally you want them to stay on the top of the cake.

Bake in the preheated oven at 150°C for 75 minutes. When the time is up, turn off the oven and leave the cake inside without opening the oven door for an extra half hour. This will help the cake to set.

In a small saucepan combine 150 ml of the light syrup from the canned peaches and 1 tsp of potato starch. Stir to combine and set on medium heat. When it reaches boiling temperature, take away from the heat. Gently spread this glaze on top of the cake with a pastry brush. The glaze will lock the moisture in preventing the peaches from drying up.

This cheesecake is just 3 ingredients! This unique two layer cheesecake is both light and airy and also creamy at the same time. It is perfect for brunch or dessert.

3 Ingredient Cheesecake

eggs, separated (straight from fridge)

(8 oz/226 g) block cream cheese (softened

(6 oz/238 grams) sweetened full fat condensed milk

Preheat oven to 350°F (177°C). Spray the inside of an 7 inch round cake pan with an oil spray. Line with parchment paper. You will want to create handles along with lining the bottom and sides. See notes for how to line the cake pan properly and photo in post.

Separate egg yolks and whites into two separate bowls. Place eggs whites into fridge until ready to use.

Using a stand mixer with wire whisk attachment (this can also be done with a hand mixer), beat cream cheese at high speed until fluffy and smooth. Lower speed on mixer and gradually add in condensed milk and beat until smooth. Use a spatula to scrape sides and bottom of bowl to make sure there is no cream cheese stuck to the bowl that has not been incorporated.

Beat in egg yolks, one at a time, until batter is smooth.

Clean your mixer before you add in the egg whites. Your bowl, mixer and beaters must be completely clean and dry before adding the egg whites or they will not whip up. Beat your egg whites at highest speed until they become white and form stiff peaks. This should not take more than a few minutes. I recommend watching your eggs closely so you don&#39;t overbeat your egg whites.

Add one third of the egg white mixture to your batter. Fold it in gently with a spatula until no egg streaks remain. Repeat with the next 1/3 and then remaining 1/3.  Your batter should look very light and airy.

Pour batter into prepared baking pan. The cake will be baked in a water bath. To do this, place your cake pan into a larger baking pan that is at least 2 inches deep. I used a 9 x 13 baking pan. A roasting pan will also work. Pour enough boiling water into the bigger pan, so that the bottom  1 1/2 inches of your cake pan is submerged in water.

Place cake and water bath into your oven, on the lowest/bottom rack. Bake for 40 minutes. Then reduce the baking temperature to 325°F (163°C) and bake for about 10 more minutes. The cake should have risen and the surface should be brown. Turn off the oven but leave the cake in the oven for one hour. After one hour, you can remove the cake from the oven. Use the cake handles to lift the cake from the pan. Let cake fully cool before cutting and serving. I recommend placing the cake into the fridge overnight for best flavor. This lets the cream cheese and sweetness really come out. If desired, dust with powdered sugar right before serving.

Not for the faint of heart - this cake is a lot in a &#039;more is more&#039; kind of way. I created this after a reader asked me to recreate her favorite chain restaurant cheesecake. Feeds a crowd to say the least!

Peanut Butter Cup Chocolate Cake Cheesecake

mini peanut butter cups (each one quartered)

(16 tbsp softened butter)

cream cheese (softened)

tsp baking powder

2-14 oz cans of sweetened condensed milk

butter

80 caramels

salted peanut halves

all purpose flour

cocoa powder (unsweetened)

baking powder

buttermilk

canola oil (or other vegetable oil)

coffee

semisweet chocolate chips

heavy cream

tbsp. corn syrup

chocolate chips -semisweet

peanut butter

confectioners' sugar

mini peanut butter cups

Preheat oven to 325 degrees.  Grease two 9" pans with shortening, line the pans with parchment and then grease the parchment.  Lightly flour the pans and tap out excess over the sink.  Set aside.

Cream butter and sugar in a stand mixer fitted with paddle attachment.  Add cream cheese a little at a time until smooth.  Scrape bowl down and beat again on medium speed, adding eggs one at a time.  Add remaining ingredients except peanut butter cups.  Mix again until smooth.

With a rubber spatula, fold in quartered peanut butter cups.  Divide batter evenly between pans.  You should have 8 cups of batter, so 4 cups in each pan.  Smooth batter with offset spatula (Fig.1) and bake for 55 minutes to 1 hour.  Cheesecake will puff up during baking, then deflate when taken out.

Do not turn out cheesecakes when they are finished baking.  Put them directly in the freezer, and leave until frozen solid.

Turn out frozen cheesecake layers and peel parchment from the bottoms.  Line the pan they were in with enough parchment or wax paper to hang over the sides of the pan (Fig. 3).  Place the cheesecakes back in the pans.  This makes removal FAR more easy after caramel layer has been added.  Place cheesecakes back into the freezer while you make the caramel layer.

Crust-less Cheesecake portion:

Important note: This recipe is made in two batches, so all of the ingredients are divided.

In a large microwaveable bowl, place 1- 14 oz. can sweetened condensed milk, 5 tbsp. butter, and 40 caramels.  Heat at 1 minute intervals until smooth.  My household microwave at full power took about 4 minutes.

Pour caramel evenly over frozen layers of cheesecakes.  Be careful to not let much of the caramel drip over the sides.  Sprinkle each layer with 3-4 tbsp. of salted peanut halves.  Return cheesecake layers to freezer.

Caramel for cake layers:

Grease 2- 9" pans with shortening and line with parchment.  Grease parchment and lightly flour pan, tapping out excess.  Preheat oven to 350 degrees.

Sift all the dry ingredients into the bowl of a stand mixer fitted with paddle attachment.  In a 4 cup glass measure, mix all the wet ingredients except hot coffee!

Turn mixer on low speed and gradually add wet ingredients to dry.  Stop and scrape down the bowl, making sure to scrape the bottom where dregs tend to gather.  Return mixer to low speed and beat in hot coffee.  Mixture will be very thin.

Divide batter evenly between the two pans, and bake for 35-40 minutes (check at 35).  Cake is ready when toothpick tester comes out clean.  Cool slightly in pans.  Run knife around the edge of cakes and turn them out.  Let them rest on a cooling rack.

When cool, level cakes with a serrated knife or cake leveler.  Line cake pans with parchment or wax paper, enough to hang over the edges (just like previously with the cheesecake layers).  Return cake layers to parchment lined pans.

Make 2nd batch of caramel as directed for the cheesecake layer.  Pour caramel evenly over both chocolate cake layers (Fig. 4), sprinkle with 3-4 tbsp. salted peanut halves.  Place caramel covered cakes in freezer until caramel has hardened a bit (about 15 minutes).

Remove all cake layers from freezer.  Remove all cake layers from pans using the parchment overhang to pull them out.  Stack layers beginning with 1 layer of chocolate cake as the bottom, then cheesecake layer, then chocolate layer, and last cheesecake layer will be on top (Fig.5).  Wrap layers in plastic wrap and freeze overnight.  You'll frost your cake the next day.

Chocolate cake portion:

Note: Remove cheesecake layers from freezer and unwrap.  Choose your serving plate and line it with wax paper strips.  Place cake over strips.  Now you're ready to frost.

Put chocolate chips in a medium bowl or 4 cup measure.  Heat cream in a saucepan over medium high heat until very hot but not boiling.  Pour hot cream over chips and stir until smooth.  Remove 2/3 cup chocolate mixture and pour into a small bowl.  Add 1/2 tbsp. corn syrup and stir.  When combined, immediately pour over top of cake (Fig. 6), creating a shiny dark topping and taking care that most remains on top of the cake and doesn't spill down the edges (Fig.7).  Return cake, uncovered this time,  to freezer.

Fit stand mixer with whisk attachment.  Pour remaining chocolate ganache into the stand mixer bowl and whip on the highest speed for 5-10 minutes (I set my timer for 7 minutes) until icing is light and fluffy.  Icing is ready when it is thick and can be pulled into a stiff peak (Fig. 8).

Remove cake layers from freezer and frost sides with chocolate ganache using an offset spatula.  The whipped frosting should grab on to the frozen cakes well.  Use all the ganache frosting, evening the cake's surface as you work.

Chocolate ganache frosting:

Melt chocolate chips at 30 second intervals in the microwave; stir until smooth.  Pour onto cookie sheet and spread evenly with an offset spatula.   Place in refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.

Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature.  With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip.  If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp.  Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet.  Place curls in a small bowl and store in refrigerator until ready for use.

To garnish cake with chocolate curls, let cake stand at room temperature for a few minutes, then remove curls from refrigerator and gently press into the sides of the cake.

Chocolate curls:

Cream peanut butter and butter together in stand mixer with whisk attachment.  Gradually add powdered sugar.  Whip on high speed until light and fluffy.

Transfer icing to a piping bag fitted with a large french piping tip.  Pipe 8 large swirls around the top edge of cake, and pipe one swirl in the middle.  Garnish each swirl with a peanut butter cup.

Peanut Butter Frosting and Garnish:

This Homemade Red Velvet Cheesecake Cake has layers of homemade red velvet cake with a crustless vanilla cheesecake center. It&#39;s rich, decadent, and the perfect dessert to serve for Valentine&#39;s Day.

Red Velvet Cheesecake Cake

cream cheese (room temperature)

all-purpose flour

heavy whipping cream

vegetable oil

red gel food coloring

white vinegar

cake flour

cocoa powder

baking soda

Preheat the oven to 325 degrees F. Cut a parchment circle to fit in the bottom of a 9-inch springform pan. Lightly spray the bottom of the pan with nonstick baking spray and lay the parchment circle on top of the spray. Generously grease the sides of the pan with nonstick baking spray.

In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth and creamy.

Add in the granulated sugar and flour.  Continue to beat until incorporated

Add in the heavy whipping cream and vanilla extract. Beat until worked into the cheesecake batter.

Add in the eggs one at a time and beat just until combined. Scrape down the sides and bottom of the bowl before adding the next egg.

Once all of the eggs are incorporated, pour the cheesecake batter into the prepared springform pan.

Wrap the springform pan in two layers of heavy duty aluminum foil or save your foil and place the springform pan in a slightly larger pan.

Place the foil wrapped springform pan or two pans (whichever method you’re using) in an even larger pan filled with 1 inch of hot water.

Place the cheesecake into the preheated oven and bake for 55 minutes to 65 minutes or until the edges are set and the center jiggles slightly as set up jell-o would. To test the cheesecake, gently jiggle the pan.

Remove from the oven and let cool to room temperature. Place into the oven and chill overnight or for at least 8 hours before assembling the cheesecake cake.

Cheesecake

Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick baking spray. Cut two 9-inch parchment paper circles and place in the bottom of each cake pan. Add about 1 tablespoon of flour to coat the sides of the greased pan and tap out any excess flour.

Repeat with the second cake pan.

In a medium mixing bowl, add the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract. Beat with a hand mixer on medium or whisk until well combined.

In a large bowl, add in the cake flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine.

Add the wet ingredients to the dry ingredients and beat or whisk until just combined. Scrape down the sides of the bowl and beat in any remaining flour.

Divide the batter evenly between the two prepared pans.

Place in the preheated oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick in the center of the cake. If it comes out clean or with moist crumbs, it’s done. Wet batter means it needs to bake longer.

Remove from the oven and let cool in the pan for 30 minutes before turning out onto a cooling rack to cool completely.

Cake

In a large mixing bowl, add in the cream cheese. Beat with a hand mixer until smooth and creamy.

Add the powdered sugar and beat until the powdered sugar is incorporated and the cream cheese mixture is smooth.

Add in ½ cup of heavy whipping cream and beat until the heavy cream is worked into the cream cheese. It doesn't need to be whipped.

Add in another ½ cup of heavy whipping cream and beat until the heavy cream is worked into the frosting.

Add in 1 cup of heavy whipping cream and continue to beat until incorporated.

Repeat adding 1 cup of heavy whipping cream and beating until the remaining 2 cups of heavy cream are worked into the frosting. Turn on high and beat until stiff peaks form.

Cream Cheese Whipped Cream

Level the two layers of cake with a cake leveler or knife. Set the slices you cut off to the side to toast for a garnish.

Add a small amount of whipped cream frosting to the center of the cake plate and thinly spread out.

Add the cake to the center of the cake plate and gently press down.

Assemble

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