Cheese Cake Without Crust
A creamy, no-crust cheesecake with rich vanilla or lemon flavor, topped with cinnamon, perfect for dessert gatherings or indulgent treats.
Ingredients
Instructions
- Cream the cheese and sugar thoroughly.
- Add eggs, then milk and vanilla, and mix well.
- Add flour last, mixing until smooth.
- Sprinkle cinnamon on top of the mixture.
- Pour into a 13 x 9-inch pan.
- Bake at 350°F for 1 hour, ensuring the center is done.
Tips & Substitutions
For a smoother cheesecake, ensure the cream cheese is at room temperature before mixing. If you're out of flour, cornstarch can be a great substitute to maintain texture. You can also experiment with different extracts like almond or orange for unique flavors. A sprinkle of nutmeg instead of cinnamon on top can add a warm twist. Serve chilled for a refreshing taste.
Serving Suggestions
This cheesecake is delightful on its own, but you can enhance it with fresh fruit or a drizzle of chocolate sauce. It pairs beautifully with Berry Kool Punch for a refreshing drink. Consider serving it alongside Cheezy Mashed Potatoes for a balanced meal, as the richness of the cheesecake complements savory dishes well.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To reheat, slice and microwave on low power for 15-20 seconds, checking frequently to avoid overheating. You can also serve it cold or at room temperature for a different experience.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Cake Without Crust contains roughly 459 calories, with 9g protein, 83g carbohydrates, and 2g fat. It is an excellent source of iron (20% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese instead of cream cheese?
While cream cheese is traditional for cheesecake, you can experiment with mascarpone for a richer flavor or ricotta for a lighter texture. However, using a different cheese may alter the taste and creaminess, so adjust other ingredients accordingly to maintain balance.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools. A toothpick inserted into the center should come out clean or with a few moist crumbs, indicating it’s ready to be removed from the oven.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 2 months. To thaw, place it in the refrigerator overnight before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).