I ADAPTED JUNIOR’S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION.
Cream Cheese Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream
I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN.
BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES AT 350. MINE TOOK 75MINS. COOL AND THEN FREEZE FOR HOURS OR OVERNIGHT.
SLICE UP CHEESECAKE AND CUT INTO SQUARE SHAPES. MELT HERSHEY BARS OR DARK CHOCOLATE CHIPS AND DIP FROZEN CHEESECAKE BITES…..REFREEZE UNTIL SERVING TIME!
Nicole Doiron says
How do you make the chocolate outer layer not so thick and so it “cracks” as my hubby says I normally just melt choch chips and dip but it’s too thick
Mary says
I am having a bit of trouble understanding what the following paragraph means:
“I LIGHTLY BUTTERED AND 8 1/2 INCH SPRING FORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN.”
Could you translate this for me please? What does wrapping the spring form pan and dipping it water do?
I’m sorry. No matter how many times I read this sentence, I just don’t understand what is suppose to be done here.
Thanks
danielle says
you wrap the pan with foil on the sides and place pan in a larger pan filled with water as a water bath for cooking
cindy says
The water bath puts moisture into the over so the cheesecake doesn’t crack…wrapping the smaller pan with foil keeps the water from seeping into the bottom of the springform pan so the cake doesn’t get wet