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
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FCCD KAILALI
[email protected]This cheesecake was amazing! I will definitely be making it again.
Syrian McDonaldson
[email protected]I would definitely recommend this cheesecake recipe to others.
Mawande Njabuloo
[email protected]This cheesecake is the perfect dessert for any occasion.
Patricia Dixon
[email protected]I'm not a big fan of cheesecake, but this one was really good.
SK NASIR
[email protected]This cheesecake was very easy to make, and it turned out delicious.
Yamayama Mafuta
[email protected]I would have liked the cheesecake to be a little more tart, but overall it was a good recipe.
michael dicarlo
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good.
Carla Broussard
[email protected]I've tried many cheesecake recipes, but this one is by far the best.
Norbert
[email protected]This cheesecake is always a crowd-pleaser.
Tashi Lhamo
[email protected]I love the combination of the creamy cheesecake filling and the tangy blueberry topping.
Tanokla “Toni” Patterson
[email protected]This cheesecake is my go-to dessert for special occasions.
Lucky Young
[email protected]I've made this cheesecake several times, and it always turns out perfectly.
Tisha R
[email protected]This cheesecake was so easy to make, and it turned out so well! I will definitely be making it again.
shoheb 245
[email protected]The crust was a bit too crumbly, but the cheesecake itself was delicious.
Wild Gaming
[email protected]This cheesecake was a little too rich for my taste, but my family loved it.
Whitney Jones
[email protected]I followed the recipe exactly, and the cheesecake turned out perfectly. It was easy to make, and the instructions were clear and concise.
Alli Hossain
[email protected]The texture of the cheesecake was perfect - creamy and smooth, with a slight tang from the lemon zest.
Bella Bentley
[email protected]This cheesecake was a hit at my family gathering! Everyone loved it, and I received many compliments on how delicious it was.