Creamy Crustless Cheesecake
 
Ingredients
  • 32 oz cream cheese, soft
  • 5 eggs, room temperature
  • 2 cups sour cream, room temperature
  • 8 T. soft butter
  • 1½ c. sugar
  • 2 T. cornstarch
  • 1 tsp. vanilla
blueberry sauce
  • 13 ounces blueberries
  • 2 T. water
  • ½ c. sugar
  • ½ tsp vanilla
  • 1½ tsp. cornstarch
  • 2T. water
Instructions
  1. Coat inside of a 10 inch springform pan generously coat inside of pan with butter.
  2. Preheat oven to 300ยบ F.
  3. Beat cream cheese and butter until smooth.
  4. Add eggs one at a time.
  5. Add sour cream.
  6. Add sugar, cornstarch and vanilla- beat 2 minutes.
  7. Pour into springform pan.
  8. Fill a small cake pan with hot water and place in oven next to the springform to add moisture.
  9. Bake for 1 hour 15 mins. or until just has only a slight jiggle in the center.
  10. Shut oven off and Crack open door for 30 mins.
  11. Then remove to counter to cool.
  12. Cover and refrigerate until well chilled.
  13. Serve plain or with blueberry sauce.
Blueberry Sauce
  1. Place 1 c. berries, vanilla sugar, water in saucepan.
  2. Over medium, stir and bring to a simmer.
  3. Simmer 7 mins breaking down berries.
  4. Mix cornstarch and water and stir into the pan.
  5. Add rest of blueberries.
  6. If too thick, add a bit of water off the heat.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/creamy-crustless-cheesecake/