Cheesecake without a crust
“Crustless Cheesecake” is a divine dessert that saves you from making a crust!
This is a cheesecake that’s just filling and a sour cream topping….and nothing more! It’s a creamy, smooth dessert and if you desire to top it with fruits or pie fillings, you certainly could. This is an easy recipe and is good to try if you’ve never made a cheesecake before.
750 gr cream cheese, softened
1 cup sugar
5 large eggs
1/4 teaspoon salt
1/2 teaspoon almond extract
Cream together the cream cheese and sugar until fluffy.
Add the eggs, one at a time, beating well as they are added.
Add the salt and almond extract.
Turn into a buttered 9-inch/27 cm spring form or square baking pan.
Bake at 325 degrees F/160degreesC for 45-50 minutes.
Prepare the following topping while the cake is baking:
1-1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
Mix together well and pour over the cake.
Bake an additional 10 minutes.
Let cool to room temperature and refrigerate at least 4-6 hours.
Yield: about 12 servings.