Creamy Crustless Cheesecake
Creamy Crustless Cheesecake is a wonderful treat for anyone including those looking to ditch the crust calories.
You may need:
You may need:10 inch springform
Chef’s Knife for slicing
Creamy Crustless Cheesecake
Ingredients
- 32 oz cream cheese soft
- 5 eggs room temperature
- 2 cups sour cream room temperature
- 8 T. soft butter
- 1 ½ c. sugar
- 2 T. cornstarch
- 1 tsp. vanilla
blueberry sauce
- 13 ounces blueberries
- 2 T. water
- ½ c. sugar
- ½ tsp vanilla
- 1 ½ tsp. cornstarch
- 2 T. water
Instructions
- Coat inside of a 10 inch springform pan generously coat inside of pan with butter.
- Preheat oven to 300º F.
- Beat cream cheese and butter until smooth.
- Add eggs one at a time.
- Add sour cream.
- Add sugar, cornstarch and vanilla- beat 2 minutes.
- Pour into springform pan.
- Fill a small cake pan with hot water and place in oven next to the springform to add moisture.
- Bake for 1 hour 15 mins. or until just has only a slight jiggle in the center.
- Shut oven off and Crack open door for 30 mins.
- Then remove to counter to cool.
- Cover and refrigerate until well chilled.
- Serve plain or with blueberry sauce.
Blueberry Sauce
- Place 1 c. berries, vanilla sugar, water in saucepan.
- Over medium, stir and bring to a simmer.
- Simmer 7 mins breaking down berries.
- Mix cornstarch and water and stir into the pan.
- Add rest of blueberries.
- If too thick, add a bit of water off the heat.
Cheesecake Adapted from Art and the Kitchen
Blueberry sauce adapted from Recipe Tin Eats
Karen says
Hello, do you use salted or unsalted butter?
Hugs & Cookies xoxo says
I always use salted.
Kaye says
Great cheese cake … made it twice now. Now I am trying to make cupcakes. Would it be the same?
Thanks K