NO CRUST CHERRY CHEESECAKE
Wow, delicious cheesecake just got easier! This is a terrific recipe to throw together in a pinch, and it also works as a great "foundation" recipe that you can jazz up with most any flavors you like! I made this for some gluten-free friends of mine and it was a huge hit. Enjoy!
Provided by Natasha Nalley
Categories Cakes
Time 25m
Number Of Ingredients 9
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.
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