No Crust Cheesecake Food

NO-CRUST CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Butter an 8" pie pan or round cake pan.
• Beat together cream cheese, eggs, 2/3 cup sugar, and 1 tsp. extract until smooth. Pour into prepared pan and bake 25 minutes. Be careful not to overbake. Remove from oven and cool for 20 minutes.
• While cheesecake is cooling, mix together remaining ingredients (sour cream, 3 Tbsp. sugar, and 1 tsp. extract). Spread on top of cooled cheesecake. Return to oven for 10 minutes. Chill and serve.

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.

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 RECIPE WITH STRAWBERRIES

Steps:

• For the Cheesecake:
• Pre-heat oven to 350° F.
• Grease a 9" spring form pan. I use shortening for mine.
• Foil the pan's outside to prevent water from entering the spring form pan when baking. I use three layers to wrap around the outside of the pan.
• In a stand mixer, add your softened cream cheese, and sugar. Blend until creamy
• Slowly add in the milk and each egg one at a time
• Finally, mix in the vanilla, sour cream and flour- you might want to reduce your speed to prevent the flour from creating a dust cloud.
• Blend until creamy and pour into your greased springform pan.
• *Place foil covered spring form pan into a baking sheet that has 1 ½ cups of water in it to create a water bath.
• Bake for 75-80 minutes. Cheesecake will be golden brown, and puffy, but will evenly sink once done. Avoid opening the oven and drastically changing the temperature to prevent cracking.
• For the Strawberry Compote:
• Add lime juice, water, and strawberries to a medium stockpot
• Sprinkle in sugar and cook over low heat for 6 minutes. Berries will be slightly mushy. Allow to cool before serving to allow it to thicken.

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.

NO CRUST CHERRY CHEESECAKE

Steps:

• 1. Blend cheesecake ingredients in blender until smooth. You may have to scrape the sides once or twice.
• 2. Pour into well greased 9 inch pie pan. (I use a glass pan.) Bake at 350 degrees for 25 minutes. Cool 20 minutes. Top will collapse on cooling to form a well for the sour cream topping.
• 3. In small bowl, blend with spoon, the following: 1 cup sour cream 3 Tablespoons sugar 1 teaspoon vanilla extract
• 4. Pour over cooled pie. Chill well in refrigerator.
• 5. OPTIONAL: Before serving, spoon 1 can chilled cherry pie filling over pie. You may use blueberry or other pie filling as well.
• 6. OR: You may decorate the top of the pie with slices of fresh kiwi fruit and strawberries. Brush with glaze made with 1/4 cup apricot jam and 1 Tablespoon water brought to boil over medium heat, and boiled about 1 minute, stirring constantly. Cool glaze slightly.

EASY KETO CRUSTLESS BAKED CHEESECAKE

Steps:

• Preaheat oven to 350 F
• Add all the ingredients to a blender or food processor and blend until smooth. Spread into an 8 inch round baking dish.
• Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
• Cool for 30 minutes, then chill in refrigerator for at least 2 hours.
• Use a small scoop to scoop out the cheesecake into bowls and then garnish if desired.

EASY CRUSTLESS KETO BAKED CHEESECAKE

Steps:

• Preheat the oven to 350°F.
• Add the cream cheese, heavy cream, sweetener, eggs, and vanilla to a blender or food processor and blend until smooth, about 1 minute. Spread into an 8-inch round baking dish.
• Bake for 25 to 30 minutes, until set. Let cool completely on a wire rack, about 30 minutes.
• Chill for at least 2 hours before serving.
• Use a small ice cream scoop to scoop out the cheesecake onto dessert plates or bowls.

HEALTHY NO BAKE STRAWBERRY CHEESECAKE

Steps:

• To roast nuts, preheat skillet on medium heat and add nuts. Cook for 4-5 minutes, stirring occasionally, until browned and fragrant. Watch them not to burn. In a food processor, add roasted nuts and process until coarse. You can laso chop them by hand or with a hand chopper.
• Add cacao powder, maple syrup, vanilla, salt and process or stir in a bowl until well mixed. It will smell like Nutella.
• Line 9 inch springform pan with parchment paper. You can do so by cutting out a circle a size of the pan. Or place parchment on the bottom pan, close springform on top and then cut out parchment on the outside. Add processed crust and flatten it using a spatula or your hands. Set aside.
• In a small saucepan, add 1/2 cup cold water and sprinkle gelatin on top. Set aside and let it bloom while you are making the filling.
• In a food processor, add strawberries and process until very smooth and well blended puree forms.
• Place fine mesh strainer over a bowl, pour as much strawberry puree as fits in it and using a spoon push to strain through. You should end up with about 1 cup liquid.
• In a large bowl, add cream cheese and yogurt. Beat on high speed until smooth and no lumps, about 5 minutes.
• Add strawberry puree, maple syrup, vanilla and process until well combined, pausing and scraping the walls if necessary.
• Place pot with bloomed gelatin (it will look thick) on low heat. Warm up stirring constantly until gelatin liquid is clear and gelatin has completely dissolved. Remove gelatin from heat and let it cool for a few minutes.
• Add 1 cup cheesecake filling to it, stir and pour back into a bowl with filling. Beat with a mixer until well combined.
• Pour filling into prepared pan on top of crust. Refrigerate for at least 7 hours on the bottom shelf or overnight.
• To serve, run knife around the edge of cheesecake inside the springform pan before releasing it. This step ensures cake won't crack.
• Then carefully release and remove springform, cut into 12 slices and serve. I would add chopped strawberries to individual plates. I added on top for pics but it is hard to cut cake with them.

NO-BAKE SPICED CHEESECAKE

Steps:

• For the crust: Place the cookies and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the butter. Process the mixture until it is the texture of coarse sand, 1 to 2 minutes. Transfer to an 8-inch springform pan. Using a measuring cup, press the crust into the bottom and about 2 1/2 inches up the sides of the springform pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
• For the filling: In a large bowl, beat the cream cheese with an electric mixer until softened and smooth, about a minute. Scrape down the sides of the bowl and add the granulated sugar; beat to combine. Add the sour cream, confectioners' sugar, lemon juice, lemon zest and apple pie spice. Beat to combine until very smooth, scraping the sides and bottom of the bowl as needed.
• In a medium bowl, beat the heavy cream and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 4 minutes. Add a third of the whipped cream to the cream cheese mixture and gently fold in with a rubber spatula until completely combined. (Scoop the mixture from the bottom of the bowl and fold over the top to combine the mixture, without letting all of the air out of the whipped cream). Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.
• Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 12 hours or up to overnight.
• Loosen the cheesecake from the springform pan by running a knife along the edge, then opening the clasp. Slice and drizzle with the caramel sauce to serve.

NO-BAKE CHEESECAKE SQUARES

Steps:

• Make the crust: Line a 9-inch-square baking dish with aluminum foil, leaving a 2-inch overhang on 2 sides. Put 1 stick butter, the granulated sugar and cocoa powder in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until the butter melts and the sugar dissolves. Add the egg and continue to cook, whisking, until the mixture is thick like hot fudge sauce, 3 to 5 minutes. Remove from the heat and stir in the graham cracker crumbs, coconut and chopped walnuts. Spread in the prepared baking dish. Cover with plastic wrap and refrigerate until set, about 45 minutes.
• Make the filling: Beat the cream cheese, 4 tablespoons butter, the vanilla and salt in a bowl with a mixer on medium-high speed until creamy. Add the confectioners' sugar and beat until stiff, then beat in the heavy cream until fluffy. Spread over the crust, cover and refrigerate until firm, at least 30 minutes.
• Make the topping: Put the chocolate and the remaining 2 tablespoons butter in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Quickly spread the chocolate over the filling. Top with whole walnuts and refrigerate until set, 30 minutes. Remove from the pan and cut into squares. Store in the refrigerator for up to 1 week.