Crustless Cheesecake St Pierre Recipes

CRUSTLESS NEW YORK CHEESECAKE

Crustless New York Cheesecake image

This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. -George Parsell, Flushing, New York

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2 packages (8 ounces each) cream cheese, softened
3 cups ricotta cheese
2 cups sour cream
1-1/2 cups sugar
1/2 cup butter, softened
3 tablespoons all-purpose flour
3 tablespoons cornstarch
4 large eggs, lightly beaten
2 tablespoons lemon juice
1 teaspoon vanilla extract
Assorted fresh fruit

Steps:

Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.

Nutrition Facts : Calories 330 calories, Fat 21g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 9g protein.

CRUSTLESS CHEESECAKE ST. PIERRE

Crustless Cheesecake St. Pierre image

This is a very easy and successful recipe for the cheesecake lover in your home. The spring-form pan makes the baking of this extraordinary cake simple yet elegant in presentation. A family friend brought this recipe from the French province of Alsace.

Provided by Major K.

Categories Cheesecake

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups cottage cheese
1 tablespoon milk
2 (8 ounce) blocks cream cheese
1 1/2 cups sugar
4 eggs
1 1/2 teaspoons lemon juice
1 tablespoon vanilla
3 tablespoons flour
3 tablespoons cornstarch
1/4 lb butter, softened
2 cups sour cream
2 cups fresh fruit or 1 (10 ounce) can pie filling, your choice of flavor

Steps:

Pre-heat oven to 350 degrees F.
Place cottage cheese and milk in blender. Liquify until smooth and shiny. Remove to large mixing bowl or standing mixer and cream with the cream cheese. When well creamed, gradually add sugar 1/2 cup at a time, mixing well after each addition.
In a separate bowl, combine flour and cornstarch and mix well. Slowly add into batter.
Add eggs one at a time, beating well after each addition. Add lemon juice and vanilla to batter and beat well. Supposedly, one cannot "over-beat" this cake.
Add softened, not melted, butter, beat well. Add sour cream, beat well.
Pour into a well greased 9-inch spring-form pan.
Bake one hour at 325 Degrees F. Turn oven off and allow cake to remain inside over one hour more. DO NOT OPEN THE OVEN DOOR. Cake may rise above pan sides during first hour, but will settle during second hour.
Cool on a wire rack before removing cake from pan. Add topping as desired. Refrigerate before slicing, or, top each slice with fresh or prepared fruit.

Nutrition Facts : Calories 667.5, Fat 47, SaturatedFat 26.6, Cholesterol 225.1, Sodium 558, Carbohydrate 48.8, Fiber 0.1, Sugar 43, Protein 14

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