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    Home » Recipes » Desserts

    Published: Jan 13, 2015 · Modified: Aug 27, 2015 by Bridget · This post may contain affiliate links · Leave a Comment

    Oh How I Love Cheesecake

    Cheesecake

    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

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    Fluffy, Crustless Cheesecake
    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.

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    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

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