No Crust Cherry Cheesecake
I entered it in our county fair one year and won 3rd place. I used the glazed fruit topping.
Blue Ribbon Recipe
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! The Test Kitchen
- 2 - 8 oz
- bars of cream cheese (16 oz total)
- 3/4 c
- 1/2 tsp
- almond extract (gluten free if needed)
- 1 c
- sour cream
- 3 Tbsp
- 1 tsp
- vanilla extract
INGREDIENTS FOR CHEESECAKE
INGREDIENTS FOR SOUR CREAM LAYER:
How to Make No Crust Cherry Cheesecake
- 1Blend cheesecake ingredients in blender until smooth. You may have to scrape the sides once or twice. 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.
In small bowl, blend with spoon, the following:
1 cup sour cream
3 Tablespoons sugar
1 teaspoon vanilla extract
Pour over cooled pie. Chill well in refrigerator.
OPTIONAL: Before serving, spoon 1 can chilled cherry pie filling over pie. You may use blueberry or other pie filling as well.
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.