terry’s amazing crustless cheesecake

Name: Terry’s Amazing Crustless Cheesecake
Prep time: 15 min
Cook time: 2 h
Yield: 15
Cuisine: American
Ingredients: 4 package(s) cream cheese (32 oz. total), room temp.; 5 large eggs, room temp; 16 ounce(s) sour cream, room temp.; 1 stick(s) butter, room temp.; 1 1/2 cup(s) white sugar; 2 tablespoon(s) cornstarch; 1 1/2 teaspoon(s) vanilla extract or scrape 2 vanilla beans; 1 teaspoon(s) lemon juice; Lots of boiling water for the water bath (bain marie)

35 Pinches 3 Photos

Fran Miller

Parkersburg, WV

Updated on Nov 28, 2021

Terry brought this delicious crustless cheesecake to Thanksgiving Dinner 2021 and all other desserts were forgotten. She gave me permission to share but stressed to put out the items that need to be room temperature in plenty of time before starting the batter and to use your largest mixing bowl. Her 8 cup batter bowl nearly overflowed! She also left the rim on the springform pan through cooling & refrigeration to make it easier to transport, removing it right before serving. Easy & yummy! =^..^=

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Terry brought this delicious cheesecake to Thanksgiving 2021 dinner and all other desserts were left behind! It is both dense and creamy with perfect flavor. Best of all to me, it’s crustless! Terry gave me permission to share so here you go! =^..^=

prep time 15 Min

cook time 2 Hr

method Bake

yield 15-20 , depending on serving size

Ingredients

4 packages cream cheese (32 oz. total), room temp.
5 large eggs, room temp
16 ounces sour cream, room temp.
1 stick butter, room temp.
1 1/2 cups white sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract or scrape 2 vanilla beans
1 teaspoon lemon juice
Lots of boiling water for the water bath (bain marie)

How To Make terry’s amazing crustless cheesecake

Step 1

Preheat oven to 300 degrees F.

Step 2

Cover the outside of a 10 inch springform pan with 2 layers of aluminum foil to prevent water leaking into the pan during baking in a water bath.
Step 3

Grease the inside of the pan with butter.
Step 4

Use a mixer to beat the room temperature cream cheese and butter until smooth. (Cold ingredients will leave lumps.)
Step 5

Incorporate eggs, one at a time.
Step 6

Mix in the sour cream and beat well.
Step 7

Add the remaining ingredients and mix another two minutes.
Step 8

Pour into the buttered springform pan and place pan into a large enough bigger pan, such as a roaster, so the springform pan’s sides do not touch.
Step 9

Pour boiling water in the roaster until it reaches a depth halfway up the springform pan. Do not splash water onto the cheesecake batter!
Step 10

Bake around 2-2 1/4 hours**, or until the top of the cheesecake is lightly browned. **Convection ovens may take less time.
Step 11

Carefully take the springform pan from the water bath and remove the foil before cooling completely on a cooling rack at room temperature.
Step 12

Cover well, and refrigerate until chilled through, or overnight.
Step 13

Remove the rim before serving, leaving the bottom part in lieu of a crust. Serve with fruit, sauces, whipped cream, or plain. Refrigerate leftovers.
Step 14

Don’t forget to share with friends! =^..^=
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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