Crustless New York Cheesecake Recipes

CRUSTLESS NEW YORK CHEESECAKE

Steps:

• Preheat oven to 325 degrees
• Wrap the outside of a 9 inch springform pan with heavy tinfoil to make it waterproof.
• Thoroughly oil the entire interior of the pan with coconut oil or butter
• In a stand mixer, beat the cream cheese. Add the sugar and mix.
• Add sour cream, scrape down the bowl as needed, and mix thoroughly.
• Crack the eggs and add in one at time, mixing GENTLY* (see notes) after each addition.
• Mix in the remaining ingredients and mix until smooth.
• Pour the cheesecake batter into the pan and put the pan into a one/half inch water bath(I used my roasting pan).
• Bake for 75 to 90 minutes until set and golden brown. The top should NOT jiggle a LOT when set. But it may move a LITTLE BIT. Turn off oven and crack the door slightly for 30 minutes . Then remove cake to counter and let cool until the cake is at room temperature. Remove the sides of your pan and continue to cool in the refrigerator until completely set. Several hours.

CRUSTLESS NEW YORK CHEESECAKE

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.

NEW YORK STYLE CRUSTLESS CHEESECAKE

Steps:

• Preheat oven to 325. Prepare large Springform pan. (this makes a big cake, so use 10-12").
• Cream cheese with sugar and milk.
• Add eggs, vanilla and lemon.
• Keep mixer going all the time.
• Add flour and cornstarch.
• Blend in butter. Last, add sour cream. Pour into springform pan.
• Make a water bath (a larger pan filled with hot water) and place cheesecake pan in it. Put in oven. Reduce temperature to 300 and bake 1 hour.
• Shut off oven and leave cheesecake in oven for 2 more hours. NEVER OPEN OVEN DURING THIS TIME.
• Remove from oven and cool completely in frig.
• Top with fruit topping of choice, especially good with glazed fresh strawberries.

NEW YORK ITALIAN STYLE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Move an oven rack to the middle of the oven.
• Beat the cream cheese, ricotta cheese, and sugar in a large mixing bowl with an electric mixer until well combined. Beat in the eggs, one at a time. Add the butter, flour, cornstarch, and vanilla extract; mix until well combined. Fold in the sour cream and lemon juice. Pour the mixture into an ungreased 10-inch springform pan.
• Bake in the preheated oven for 1 hour. Turn off the oven and leave the cheesecake in the oven for 2 more hours. Remove from oven and let cool completely. Run a thin spatula around the edge of the cheesecake before springing open the pan to remove. Serve at room temperature or cold; refrigerate leftovers.

CRUSTLESS CHEESECAKE

Steps:

• Preheat the oven to 325 degrees, coat an 8 inch square baking dish with nonstick cooking spray.
• In a large bowl, combine the cream cheese and 1/2 C sugar; beat well, beat in the eggs, one at a time, then beat in 1/2 tsp vanilla and 1/4 tsp lemon juice until well combined.
• Spoon mixture into the baking dish and bake for 40-45 minutes, or until golden; remove from the oven and let cool for 10 minutes, do not turn off the oven.
• Meanwhile in a small bowl, combine the sour cream and the remaining 1 TBS sugar, 1/2 tsp vanilla, and 1/4 tsp lemon juice; mix well, spread over the top of the cheesecake and bake for 10 minutes.
• Let the cheesecake cool, then cover and chill for at least 4 hours, or overnight.