Crustless cheesecake
I know, you’re probably thinking “Poor Vanessa, something happened to her cheesecake, its so flat”. Nope, nothing happened other than I wasted way too much time doing taxes and reading blogs so that by the time I got to the kitchen it was 4:00. Knowing that GH would be jonesing for a sweet after dinner I quickly threw together a cheescake batter. However, none of us like the cheescake crusts that use graham crackers, and since we are trying to reduce calories, I decided to forgo a crust.
I originally planned on baking it in a 9″ x 13″ glass baking dish but then realized that would take longer to bake and longer to cool. I hastily buttered a jellyroll pan and dumped the batter in an baked it for about 15 minutes. When it was done I set it outside to cool. We were able to eat cheesecake as soon as we wanted after dinner. It was delicious, light, and easy. A perfect “rush” dessert. If you felt so inclined (which I did…in the interest of experimentation, of course) you can stack two slices and then have a “normal” thickness of cheesecake to eat with your berries.
Vanessa’s Crustless Cheesecake
1 pound neufchatel
8 oz cream cheese
5 eggs
1 tsp vanilla
seeds from vanilla bean
Zest from one Meyer lemon
1 tablespoon lemon juice
1 cup sugar
Cream the cheeses in the mixer until totally soft. Add the sugar, mix well. Add the lemon zest, lemon juice, vanilla and vanilla bean goodness. Mix well. Add the 5 eggs. Mix until well combined. Pour into a buttered jellyroll pan and bake at 350 for about 15 minutes. Cool and chill and serve with mixed berries.
If you have a silicon baking pan of some sort it would be perfect for this recipe.
5 Responses to “Crustless cheesecake”
1 Pam 1 February 2007 @ 10:27 am
I tried this and found it delicious! I especially like, as you said, no crust…no calories. And I also did your Italian beef which was to die for. Best Italian beef I’ve ever had. My compliments to the chef (geek)!
2 Ros 1 February 2007 @ 11:11 am
I keep hearing about these Graham crackers but I’ve no idea what they’re like. I guess they don’t make great cheesecake bases then.
I personally like cheesecake bases but that’s because I load them with amaretto or ginger wine. Not exactly great for a diet!
This looks like a really good idea for cutting back calories. It looks delicious.
3 Lydia 1 February 2007 @ 11:43 am
What a great idea! I’ve never heard of crustless cheesecake, but this looks like a great light dessert. And quick to make, too. Thanks.
4 MeltingWok 4 February 2007 @ 6:27 am
Vanessa, how can you resist the crusttttttttt ? I tried so hard, only managed to cut down to 1 pie crust at the moment :( You gave me some hopes here, thanks :)
5 Scott at Realepicurean 4 February 2007 @ 7:03 am
I didn’t really think before about how a cheesecake could be made more original, other then the flavourings and types of cheese. This one looks great!
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