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.

Ingredients
  • 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
Instructions
  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.
DELICIOUS.

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