I'm thrilled with this cheesecake recipe from Cooking With Mamma C!

I made this on a Friday. By Sunday, half the cake was gone!

Keep in mind only Jeff and I live in the house, and he had one piece!

Upon realizing what I had accomplished, I wrapped the remaining cake up and let Jeff take it to work on Monday ... after setting aside just a sliver for breakfast...

It's gluten free too!

ENJOY!

Fluffy, Crustless Cheesecake

Print recipe

Serves	10
Prep time	15 minutes
Cook time	2 hours
Total time	2 hours, 15 minutes
Meal type	Dessert
By author	Slightly adapted from Cooking With Mamma C

This crustless cheesecake is amazingly fluffy and delicious!

Ingredients

5- 8 oz. packages cream cheese (at room temperature)
6 eggs (at room temperature)
1-⅓ Cups sugar
¼ teaspoon salt
1 ½ teaspoon vanilla extract
2 Cups sour cream

Directions

Step 1
Preheat oven to 450°F. Fill a roasting pan with 1" water (this is a "water bath"). Spray bottom and sides of 10" springform pan. In case your springform pan leaks, set it in a pie tin to catch any drippings. (Or you can just wrap the springform pan in foil to catch any drippings.)
Step 2
In a large mixing bowl, beat one block of cream cheese at a time until smooth. Add eggs one at a time and mix in between. Add remaining ingredients and be sure batter contains no lumps. After batter is smooth, mix on high for 7 minutes.
Step 3
Transfer batter to springform pan. Place springform pan and pie tin in water bath and put the whole shabang into the oven for 10 minutes. Reduce heat to 375°F and bake another 50-55 minutes until top is set, except for the very center. (Resist testing by inserting a toothpick -- doing so may cause the cake to crack.) Turn off oven, leave oven door cracked open a bit, and let cake sit there for 1 hour.
Step 4
Remove from oven and allow to cool completely. Place in refrigerator overnight before removing springform pan and attempting to slice.