Crustless Cheesecake Recipes

Steps:

• Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.

Steps:

• 1. Heat oven to 350. degrees. Grease an 8 inch glass dish or glass pie pan using spray.
• 2. Use mixer to blend softened cream cheese, sugar, eggs and almond extract (or vanilla extract if you prefer) until well mixed and no lumps remain. Pour into greased pan. Bake for 25 minutes. Cheesecake will be slightly soft in the middle, and slightly brown around the edges.
• 3. Cool cheesecake 20 min. Mix the topping ingredients: sour cream, sugar and vanilla or almond extract and spread on warm cheesecake. Bake for 15 min at 300 degrees and then cool. Place cheesecake in refrigerator for several hours or overnight.
• 4. Before serving, you may add fruit such as strawberries, blueberries, kiwi or cherry pie filling. Use warmed jam with fresh fruit and place on top of the sour cream layer if you wish. Refrigerate.

Steps:

• In a small bowl, beat the cream cheese and sugar for 2 minutes or until smooth. Add the egg and almond extract; beat on low speed just until combined., Pour into a 7-in. pie plate coated with cooking spray. Bake at 350° for 25 minutes. Remove to a wire rack; cool for 5 minutes., Combine topping ingredients; spread over cream cheese filling. Bake 7-8 minutes longer or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; refrigerate for at least 1 hour before serving. Serve with assorted fruit if desired.