NO CRUST CHEESE CAKE RECIPES
NO CRUST CHEESECAKE RECIPE - FOOD.COM
Make and share this No Crust Cheesecake recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Let cream cheese soften.
- Place in large mixing bowl using hand mixer beat on low speed to fluff.
- Add 1 egg at a time contiously beating, add vanilla extract, salt and sugar while still beating.
- Pour in a 10 inch glass baking dish that has been greased with a little oil.
- (I usually put about a T. then swirl it around, then take out the extra oil.) Bake at 250 for 45 minutes.
- Topping: Mix sour cream, sugar, almond extract and lemon juice in a large mixing bowl, beat w/mixer for about 2 minutes.
- Add to top of cheesecake that has cooled.
- Return to oven for 15 minutes.
Nutrition Facts : Calories 653.8, FatContent 46.4, SaturatedFatContent 28.2, CholesterolContent 218.7, SodiumContent 283.3, CarbohydrateContent 51, FiberContent 0, SugarContent 44.4, ProteinContent 11.1
NO CRUST RICOTTA CHEESECAKE RECIPE - FOOD.COM
This is an especially simple cheesecake because it has no crust at all. It is made with ricotta cheese, according to a traditional Italian recipe, and it’s lighter and fluffier than New York Cheesecake.
Total Time 1 hours 20 minutes
Prep Time 0S
Cook Time 1 hours 20 minutes
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees. Coat the inside of a 9-inch springform pan with cooking spray.
- Place the ricotta cheese in a strainer set over a bowl and let stand for 15 minutes, stirring occasionally, to drain off excess moisture.
- Place the egg whites in a large mixing bowl and beat on high speed with an electric mixer fitted with a whisk attachment until the whites just hold stiff peaks. Do not overwhip. The whites should look smooth, not grainy.
- Combine the egg yolks and granulated sugar in another large mixing bowl and beat on high speed until pale yellow, about 5 minutes. Stir in the ricotta, vanilla, lemon zest, cinnamon, and nutmeg until just combined. Fold the egg whites into the ricotta mixture with a rubber spatula. Place the prepared springform pan on a baking sheet and pour in the filling.
- Bake the cheesecake until it is deep golden brown and pulling away from the sides of the pan, about 1 hour and 20 minutes. As soon as the cake is out of the oven, run a sharp paring knife around the edge of the pan to separate the cheesecake from the sides of the pan. Transfer the pan to a wire rack and let the cheesecake cool completely. Cover it with plastic wrap and refrigerate it until serving, at least 6 hour and up to 1 day.
- Before serving, remove the sides of the pan and dust with confectioners’ sugar. Makes 8 to 10 servings.
- Mom’s Big Book of Baking.
Nutrition Facts : Calories 306.9, FatContent 17.4, SaturatedFatContent 10, CholesterolContent 193.7, SodiumContent 142.9, CarbohydrateContent 20.5, FiberContent 0.1, SugarContent 17.2, ProteinContent 16.7
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NO CRUST RICOTTA CHEESECAKE RECIPE - FOOD.COM
This is an especially simple cheesecake because it has no crust at all. It is made with ricotta cheese, according to a traditional Italian recipe, and it’s lighter and fluffier than New York Cheesecake.
From food.com
Total Time 1 hours 20 minutes
Calories 306.9 per serving
From food.com
Total Time 1 hours 20 minutes
Calories 306.9 per serving
- Mom’s Big Book of Baking.
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