NANA'S CREAM CHEESE PIE (CRUSTLESS CHEESECAKE RECIPE)
My Nana's Cream Cheese Pie is a fabulous low carb keto cheesecake with no crust. This easy cream cheese pie recipe is made in a pie plate. Although it's a crustless cheesecake, it does make it's own crust in the pan.
Provided by lowcarbmaven.com
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Preparation: Preheat oven to 325. Spray a glass pie plate (9 1/2 - 10 inches) with baking spray. Powder 1/2 cup Sukrin :1 (or Swerve Granulated) in a coffee or spice grinder.
- Mix: Put the softened cream cheese in a medium bowl and mix with a hand mixer until smooth. Add the Sukrin 1, stevia glycerite and one egg, beating gently until incorporated and smooth. One at a time, add the remaining eggs, mixing until each egg is absorbed before adding the other. Add the extracts and mix again. It will puff up in the oven and then collapse.
- Bake: Pour the mixture into the glass pie plate and bake for about 30 minutes. Look for the Cheese Pie to puff up and brown around the edges. If it cracks, it's okay. The sour cream will hide any cracks. When the Cheese Pie is done, remove from the oven and let cool about 30 minutes. It will sink and make a well on top for the cream cheese.
- Sour Cream Topping: Powder the 2 tablespoons of Sukrin 1. Mix the sour cream with the sweetener and vanilla until the sweetener dissolves. Spread on top of the cheesecake base. You may have sour cream left over. Grate fresh nutmeg over the top of the pie if you desire.
- Put the Cheese Pie back into a 325 oven and bake about 15-20 minutes more, until the sour cream sets. Refrigerate overnight and serve the next day as it get better as it sits.
Nutrition Facts : Calories 332 kcal, Carbohydrate 4 g, Protein 9 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 187 mg, Sodium 225 mg, UnsaturatedFat 10 g, ServingSize 1 serving
CRUSTLESS CHEESECAKE RECIPE WITH STRAWBERRIES
Crustless New York Style Cheesecake served with fresh strawberry compote. It's so creamy and delectable. It's our favorite cheesecake recipe!
Provided by Amy Desrosiers
Categories Dessert
Time 1h25m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 slice, Calories 385 kcal, Carbohydrate 13 g, Protein 9 g, Fat 33 g, Sodium 334 mg, Sugar 6 g
CRUSTLESS NEW YORK CHEESECAKE
This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. -George Parsell, Flushing, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 330 calories, Fat 21g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 9g protein.
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRUSTLESS CHEESECAKE
Make and share this Crustless Cheesecake recipe from Food.com.
Provided by lilkittykt
Categories Cheesecake
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
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.
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