Crustless Cheesecake
User Reviews
5
Crustless Cheesecake
Description
This Crustless Cheesecake mixes softened cream cheese with eggs, granulated sugar, milk or half-and-half, Bisquick baking mix, and vanilla in a blender until smooth. The batter is poured into a well-sprayed 9-inch round pie dish that is deep enough to accommodate the rising cheesecake without overflow. Baking the cheesecake on a baking sheet prevents spills and ensures even cooking. It bakes until set but may have a slight depression in the center as it cools, which is normal. Cracks may appear but will be covered by the sour cream glaze.
The glaze consists of sour cream (or Greek yogurt), sugar, and vanilla, spread over the cooled cheesecake to add tang and moisture. Chopped dark chocolate adds a finishing touch. The absence of a crust puts focus on the creamy texture and sweet-tart flavor of the filling and glaze.
The cheesecake is suitable for those who prefer a simple, dense dessert without the added texture of a crust. It can be chilled and served in slices.
Notes indicate this dessert keeps well covered in the refrigerator for up to five days, allowing for convenient make-ahead and storage.
Ingredients
Cheesecake
- 2 egg large
- 1 cup granulated sugar
- ¾ cup milk or half-and-half
- ½ cup baking mix Original Bisquick™ brand
- 2 teaspoons vanilla extract
- cream cheese softened (lite is okay, dice into chunks if your blender isn’t very powerful, two 8-ounce packages
Glaze
- ¾ cup sour cream lite is okay, or Greek yogurt
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- dark chocolate chopped, about 1 ounce
Instructions
Cheesecake
- Preheat oven to 350F and spray a 9-inch round pie dish very well with cooking spray. Make sure your pie dish is at least 2-inches deep (don’t use an 8-inch dish) because the cheesecake rises and puffs fairly dramatically in the oven and could overflow if your dish is too small or not deep enough.
- To the canister of a blender, add the eggs, sugar, milk, Bisquick, vanilla, and blend on high speed until smooth, about 15 to 30 seconds.
- Add the cream cheese and blend on high speed until smooth, about 1 to 2 minutes depending on blender strength.
- Pour batter into prepared dish and place dish on a baking sheet (as insurance against overflow) and bake for about 40 to 45 minutes (I baked 45 minutes), or until a knife or toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Cheesecake firms up as it cools and will fall a bit in the center, but the edges to remain raised. It’s okay if it cracks a bit because it’ll be covered with glaze.
- Place cheesecake on a wire rack to cool completely before glazing.
Glaze
- In a medium bowl, combine the sour cream, sugar, vanilla, and whisk until smooth.
- Evenly pour glaze over the cheesecake, being careful to keep glaze in the center portion and not over the raised crust edges.
- Evenly sprinkle with chocolate, slice, and serve. Or, cover with plastic wrap and keep in the fridge until ready to serve.
Notes
- Store the crustless cheesecake airtight in the refrigerator for up to five days to maintain freshness.
- Use a deep 9-inch pie dish (at least 2 inches deep) to prevent overflow as the cheesecake rises during baking.
- Some cracking or a slight fall in the center upon cooling is normal and covered by the glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 344kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 96mg | 32% |
| Sodium | 180mg | 8% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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