Mention to any dessert fan that you know how to make a cheesecake and you'll have a friend for life! Cheesecakes are definitely favored among many who are devotees of desserts. Actually, they rank as a very special, almost sacred, dessert.
A traditional cheesecake has a crumb crust, followed by the cheesecake filling. Many recipes have a sour cream topping that goes over it, though many use fresh fruit or even canned pie fillings to top them off. There's really no incorrect way to serve this classic dessert. Yet, some cheesecake fans would rather there not be a crust with their cheesecake, only the decadent, creamy filling. So, for all you who are cheesecake followers, especially those who prefer their dessert without a crust, here's a recipe you'll want to have in your files for a "Crustless Cheesecake".
This is a cheesecake that's just filling and a sour cream topping....and nothing more! It's a creamy, smooth dessert and if you desire to top it with fruits or pie fillings, you certainly could. However, I've found it to be divine just as it is! This is an easy recipe and is good to try if you've never made a cheesecake before.
The recipe can be baked in either a 9-inch springform pan or a regular 9x9 inch square pan. This is great, since not everyone owns a springform pan. The recipe calls for 3 8 oz. packages of cream cheese. Of course, the reduced-fat version can be used, but since cheesecakes are looked upon as very special, I would splurge on the regular version of cream cheese and serve modest portions.....if you can withstand the temptation! The same holds true with the sour cream that goes in the topping. Reduced fat sour cream can be used, but considering all the other ingredients going into the dessert, it won't help you much as far as saving on fat and calories go. And I do NOT recommend the fat-free cream cheese for this or any cheesecake. I made one once using it and it was a dismal failure, so go with the regular ingredients and you'll have a successful dessert that will taste as fabulous as it will look.
Last year, I shared another recipe for a cheesecake that I've had very good results with that contains a crust. Here's the link in case you missed it before.
Enjoy making and serving this classic dessert that saves you from having to make a crust....we'll diet some other time!
- 3 pkg. (8 oz. each) cream cheese, softened
- 1 cup sugar
- 5 large eggs
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
Cream together the cream cheese and sugar until fluffy. Add the eggs, one at a time, beating well as they are added. Add the salt and almond extract. Turn into a buttered 9-inch springform or square baking pan. Bake at 325 degrees for 45-50 minutes. Prepare the following topping while the cake is baking:
- 1-1/2 cups sour cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
Mix together well and pour over the cake. Bake an additional 10 minutes. Let cool to room temperature and refrigerate at least 4-6 hours. Yield: about 12 servings.