FAMILY CHEESECAKE
This recipe for a crustless cheesecake came from the 11/8/05 issue of Family Circle Magazine. I have developed allergies to wheat and soy so this is perfect for those with these allergies. You won't miss the crust and I found this to be the best cheesecake I have eaten....dietary restrictions or not. Enjoy!
Provided by toomuchlaundry
Categories Cheesecake
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Coat a 10 inch springform pan with cooking spray (I am allergic to soy so I use an olive oil pump). Wrap the outside of the springform pan with aluminum foil so there will be no water seepage into the cake.
- In a large bowl, beat the softened cream cheese until smooth. Add sugar, then cornstarch, butter, cream and eggs, beating well after each addition. Pour into prepared pan and place pan filled with 1" of water.
- Bake at 350 degrees for 1 hour or until golden brown. When done place on a wire rack to cool.
- Once it has cooled (this is about 3 hours) remove the side of the springform pan, cover and put in refridgerator. Whatever you do don't be tempted to cut it until it is completely cooled or it will collapse and run. Be patient it is worth the wait.
- This can be made up to 4 days ahead of time if need be and it is supposed to freeze well but we didn't have any morsels left to freeze.
Nutrition Facts : Calories 513.2, Fat 43.8, SaturatedFat 25.7, Cholesterol 203.5, Sodium 222.4, Carbohydrate 25.7, Sugar 20.6, Protein 6.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #desserts #eggs-dairy #dinner-party #heirloom-historical #holiday-event #cheesecake #cheese #eggs #dietary #gluten-free #free-of-something #number-of-servings #4-hours-or-less
You'll also love