Ingredients for No Crust Cheesecake
- 16 ounces cream cheese, softened
- Eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 teaspoon almond extract
- Lemon, Juice Of
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How to Make No Crust Cheesecake
- Preheat oven to 250°F (120°C). Grease a 10-inch glass baking dish with 1 teaspoon of vegetable oil.
- In a large mixing bowl, beat 16 ounces of softened cream cheese with an electric mixer on low speed until smooth and fluffy.
- Add 3 large eggs one at a time, beating continuously on low speed after each addition. Mix in 1 teaspoon of vanilla extract, 1/4 teaspoon of salt, and 1 cup of granulated sugar, beating until just combined.
- Pour the cheesecake batter into the prepared baking dish.
- Bake for 45 minutes.
- While the cheesecake is baking, prepare the topping: In a separate large bowl, combine 1 cup of sour cream, 2 tablespoons of granulated sugar, 1/2 teaspoon of almond extract, and 1 tablespoon of lemon juice.
- Beat with a mixer for about 2 minutes until smooth and creamy.
- Once the cheesecake has cooled slightly (about 15-20 minutes after removing from oven), carefully spread the sour cream topping evenly over the surface.
- Return the cheesecake to the oven and bake for an additional 15 minutes, or until the topping is lightly golden and the center of the cheesecake is just set (it will still have a slight jiggle).
- Remove from oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
177g
Fat
141g
Carbs
16g
