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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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)
• 1-1/3 Cups sugar
• 1/4 teaspoon salt
• 1 1/2 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.