Crustless Cheesecake
Ingredients
- 6 8 ounce packages cream cheese or mascarpone cheese, OR Kite Hill for dairy free
- 3/4 cup Natural Sweetener (or equivalent)
- 3 large eggs
- 1/2 teaspoon Redmond Real salt
- 1 vanilla bean scraped clean, or 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Cut a vanilla bean open through the middle and scrape the beans out of the inside with a sharp knife.
- In a large bowl, combine cream cheese, natural sweetener, vanilla bean and salt with an electric mixer until blended.
- Add eggs one at a time, mixing on low after each, just until blended.
- Pour into a greased spring form pan. I use a water bath to create a more even baking process.
- To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan.
- Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven.
- Use a teakettle to fill the outer pan with hot water.
- Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set.
- Remove from oven and allow to cool completely.
- Run knife around the rim of the pan to loosen cake and allow to cool before removing the spring-form pan ring.
- Refrigerate overnight.
Nutrition
Calories: 419.5 | Fat: 37.2g | Protein: 9.6g | Carbohydrates: 4.1g | P:E Ratio: 0.2