Crustless Cheesecake

Ok, confession. This is the first cheesecake I have made…ever. I have always been intimidated by the cheesecake, but I decided to dive in head first and make one for company. I wanted a cheesecake that was firm enough to be served au naturel. I went looking for a cheesecake recipe and came across an Easter crustless cheesecake on MarthaStewart.com. My only alteration to the recipe was using coarsely ground almonds instead of finely ground almonds. I wanted the cheesecake topping to be more obvious. The ground almonds on the top of the cheesecake added a wonderful crunch, which made graham cracker crust a distant memory. The almond flavor complemented the orange zest in the cheesecake very well. This is a great cheesecake recipe! It truly is the richest, smoothest cheesecake. I am going to ask my mother-in-law, the family cheesecake expert, for her tips and recipes. I am hooked on cheesecake now!

crustless cheesecake Crustless Cheesecake

CRUSTLESS CHEESECAKE

1 Tablespoon unsalted butter, softened

1/4 Pound finely ground blanched almonds

4 8-ounce cream cheese, room temperature

1/2 Cup heavy cream

1 1/2 Cups sugar

4 large eggs, lightly beaten

Grated zest of 1 lemon

Grated zest of 1 orange

1 Teaspoon pure vanilla extract

Directions:

Preheat the oven to 325 degrees. Butter a springform pan or an 8x8x3 cake pan and dust with the finely ground blanched almonds. You can grind the almonds in a food processor or put them in a plastic bag and hit them with a mallet. If you are using a springform pan, line the outside of the pan with a double layer of heavy-duty foil to prevent leakage.

Beat the cream cheese, cream, and sugar well with an electric mixer. Add the eggs, vanilla, and zest; beat until combined.

Put the roasting pan in the oven and carefully add boiling water. Let the humidity level rise in the oven for 15 minutes and then place your springform pan in the roasting pan. The water should come about 2/3 of the way up the springform pan. The water bath will help to protect the eggs from curdling from the direct heat of the oven. The added moisture in the air will also help keep the cheesecake from becoming overcooked or drying out.

Bake until firm- about two hours. Once the cheesecake is done baking, crack the oven door and let the cheesecake cool in the oven.

Once the cheesecake has cooled, refrigerate it overnight. Invert on a plate to serve.

Some additional tips from The New Food Lover’s Tiptionary: More than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You

  • Make sure the cheese is at room temperature or it will not blend smoothly with the other ingredients.
  • After blending the cheese until smooth, slowly add the other ingredients and do not overbeat at this stage. It will cause the cheesecake to puff up and then fall drastically. This will make the cheesecake dense and could cause it to crack.
  • Refrigerate the cheesecake for at least six hours before serving. This makes the cheesecake creamier and easier to cut.
  • Cheesecakes baked in a slow oven for a longer period of time will shrink less when cooled.
  • Do not open the oven door during the first thirty minutes because it might cause the cheesecake to crack.

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10 Responses to “Crustless Cheesecake”

  1. Yummy.

    I made a cheesecake for Easter Sunday too. I used my failed chocolate chip cookies as a crust. It was YUMMY!

    I love cheesecake, don’t you? LOL :D

    I cannot wait to try your quiches. I have a real man at home and he LOVES quiche. Mee tooo….and yours look great.

  2. That looks great! I have not yet made a cheesecake since gluten free. Honestly, it’s like I totally forgot about them!

    Weird.

    I will have to revisit this when I am in the mood. Esp. since it’s all figured out already. YAY! :)

  3. This looks so good!! Even though I’m not GF it’s something that I might try and attempt. Thanks for the motivation :)

  4. These are some great recipes. I’m glad I found your blog. And your photographs are really appetizing looking and arty at the same time. I look forward to some more posts.

    P.S. I love Barbone’s “Easy Gluten-Free Baking” book too. I’m three for three on good recipes so far, and I’m NOT a great baker.

    -Rachel

  5. I am soooo tempted! I think I will have to try this for Sunday dinner dessert. Thanks for the idea- to looks so yummy!

  6. This was so good, my in-laws bragged about you all the way home from brunch.

  7. Yes, but caroline is understating it. Her mother-in-law told me that this was the best cheesecake she had EVER eaten!

  8. I made this cheese cake for my non-gluten free family and they loved it. I used Almond meal and a little melted butter for the crust and it turned out wonderful. Served with fresh strawberries and my guests never knew it was gluten free or crustless! thanks Natalie!!

  9. [...] Crustless Cheesecake [...]

  10. This question is coming a very long time after your post! But I was wondering — do you know whether any cheesecake can be made crustless, or do I need to find a special recipe? I want to make a pumpkin cheesecake, but I like them crustless anyway and also really don’t want the hassle of figuring out a gluten free crust that tastes good.

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