Crustless Cheese Cake
A creamy, crustless cheesecake with rich cream cheese flavor, sweetened with sugar and vanilla, perfect for a light dessert or special occasion treat.
Ingredients
Instructions
- Beat the cream cheese, sugar, eggs, and vanilla together until smooth.
- Pour the mixture into a buttered 9-inch pie plate.
- Bake at 350°F (175°C) for 25 to 30 minutes or until puffy and browned around the edges.
- Cool at room temperature for about 20 minutes.
- The cheesecake may sink slightly during cooling.
Tips & Substitutions
For a smoother texture, ensure the cream cheese is at room temperature before mixing. You can substitute sugar with a sugar alternative like erythritol for a lower-calorie option. Experiment with adding lemon zest or a fruit puree for added flavor. Be careful not to overbake; the center should still be slightly jiggly for a creamy finish.
Serving Suggestions
Serve this crustless cheesecake plain or topped with fresh berries or a drizzle of chocolate sauce for an elegant touch. It pairs beautifully with Warm Or Cold Potato Salad for a delightful meal. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to five days. To reheat, gently warm slices in the microwave for about 10-15 seconds. This will help restore some of the creaminess without drying it out. Avoid freezing, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Crustless Cheese Cake contains roughly 360 calories, with 4g protein, 56g carbohydrates, and 4g fat. It is a good source of calcium (11% of the Daily Value).
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 low-fat cream cheese for this recipe?
Yes, low-fat cream cheese can be used, but keep in mind it may affect the texture and creaminess of the cheesecake. The flavor will still be enjoyable, but for the best results, full-fat cream cheese is recommended.
What should I do if my cheesecake cracks while baking?
Cracking can occur if the cheesecake is overbaked or baked at too high a temperature. To prevent this, bake at a lower temperature and check for doneness earlier. If cracks do appear, you can cover them with toppings like fruit or whipped cream.
Can I add flavors like chocolate or fruit to the cheesecake?
Absolutely! You can fold in melted chocolate or fruit purees into the batter before baking. Just ensure that the total volume of ingredients remains consistent to maintain the cheesecake's structure.
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).