This crustless cheesecake is amazingly fluffy and delicious!
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
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.)
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.
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.
Remove from oven and allow to cool completely. Place in refrigerator overnight before removing springform pan and attempting to slice.