Wednesday, December 19, 2012

Super-Easy Crustless Cheesecake (Gluten-free!)

No picture 'cause we ate it before I got a chance.  That's how good this is.

  • 2 (8 ounce) packages reduced-fat cream cheese, softened (leave sitting out at room temperature for a couple hours)
  • 1/2 cup sugar
  • 3 eggs, room temp
  • 1 cup unadultered sour cream (I recommend Daisy's), room temp
  • 1 splash vanilla extract
  1. Preheat oven to 350 degrees. (Optional, add a tin of water to prevent cracking, or use a water bath.)
  2. Smush sugar and cream cheese together until homogenous.  Add eggs one at a time, beating 'til homogenous before adding the next one. 
  3. Add the sour cream and vanilla and homogenize. Pour into a glass pie dish.
  4. Bake for 30-35 minutes, until just set at the edges and still jiggly in the middle.
  5. Cool before serving.

Okay so Tai didn't like it because it wasn't sweet enough. And didn't have a crust.  But everyone else liked it, so who cares >:D