Are you craving a decadent dessert that's surprisingly easy to make? Look no further! This crustless cheesecake recipe delivers a rich, creamy texture and intensely satisfying flavor, all without the fuss of a traditional crust. Perfect for beginner bakers and seasoned chefs alike, this recipe is your shortcut to a delicious homemade dessert. It's a fantastic addition to your repertoire of easy recipes and quick dinner ideas, ideal for impressing guests or simply treating yourself to a well-deserved healthy meal (relatively speaking, of course!).
Ingredients:
- 3 (8 ounce) packages cream cheese, softened to room temperature
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 4 large eggs
- ½ cup sour cream
- Optional: Fresh berries for topping
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This helps prevent sticking and ensures easy removal of your beautiful cheesecake.
Mixing the Batter:
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In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. An electric mixer makes this step a breeze! Make sure there are no lumps of cream cheese remaining.
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Gradually add the flour and salt, mixing until just combined. Don't overmix; overmixing can lead to a tough cheesecake.
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Beat in the vanilla extract.
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One at a time, add the eggs, mixing well after each addition. Again, avoid overmixing.
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Stir in the sour cream until just combined. The batter should be smooth and velvety.
Baking the Cheesecake:
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Pour the batter into the prepared springform pan.
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Place the pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan. This creates a water bath, which helps prevent cracking and ensures even baking.
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Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
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Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This slow cooling process helps prevent cracking.
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Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop and the cheesecake to set completely.
Serving and Variations:
Once chilled, carefully release the cheesecake from the springform pan. Top with your favorite fresh berries for a beautiful and delicious presentation. This crustless cheesecake is a stunning centerpiece for any occasion!
Variations: For a richer flavor, try adding a tablespoon of lemon zest or a splash of Grand Marnier to the batter. Chocolate lovers can incorporate ½ cup of melted semi-sweet chocolate chips. Experiment with different toppings like whipped cream, chocolate shavings, or caramel sauce to personalize your dessert.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 300
- Fat: Approximately 20g
- Protein: Approximately 6g
- Carbohydrates: Approximately 25g
This crustless cheesecake recipe is a testament to the fact that delicious dishes don't always require complicated techniques. With its simple ingredients and straightforward instructions, it’s a perfect addition to your collection of homemade cooking recipes. Enjoy!