Easy Crustless Cheesecake Food

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.

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.

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.

EASY BISQUICK CHEESECAKE SQUARES (CRUSTLESS)

Steps:

• In a mixing bowl, beat cream cheese and sugar.
• Add eggs, yogurt, vanilla,Bisquick, and lemon juice.
• Mix just until smooth.
• Pour into a greased 9-inch square baking dish.
• Bake at 350 degrees for 25-30 minutes or until center is nearly set.
• Place on a wire rack while preparing topping.
• In a bowl, combine sour cream, sugar, and vanilla until smooth.
• Carefully spread over cheesecake.
• Bake for 4 minutes (topping will not brown or set).
• cool on a wire rack for 1 hour.
• Refrigerate until completely cooled.
• Garnish with fresh fruit if desired.

NO CRUST CHEESECAKE

Steps:

• Let cream cheese soften.
• Place in large mixing bowl using hand mixer beat on low speed to fluff.
• Add 1 egg at a time contiously beating, add vanilla extract, salt and sugar while still beating.
• Pour in a 10 inch glass baking dish that has been greased with a little oil.
• (I usually put about a T. then swirl it around, then take out the extra oil.) Bake at 250 for 45 minutes.
• Topping: Mix sour cream, sugar, almond extract and lemon juice in a large mixing bowl, beat w/mixer for about 2 minutes.
• Add to top of cheesecake that has cooled.
• Return to oven for 15 minutes.

CRUSTLESS CHEESECAKE

Steps:

• Allow cream cheese to soften at room temperature.
• Prepare whipping cream by adding vanilla and half of the jello and some sweetner.
• Beat using a handheld mixer until it forms peaks.
• Mix the cream cheese, remaining jello and sweetner until smooth.
• Fold in the whipped cream.
• Let cool in the fridge for about an hour.
• Will last in the fridge for over a week!