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. | |
