Crustless Cheesecake Recipe

Instructions

1. An hour ahead of time, unwrap the cream cheese blocks and set them out at room temperature to soften. When the cream cheese is softened, start the recipe.

2. Move the top oven rack down to the second lowest position in the oven, with nothing above it. Preheat the oven to 400 degrees F. Grease a 10-inch springform pan.

3. Fill a roasting pan ¼ full with hot water. For a leak-proof springform, place it in the water bath. If the springform leaks, place it in a pie dish, then place the pie dish with the springform in the water bath.

4. In a large mixing bowl, add 1 block of cream cheese and beat it until creamy. Continue adding 1 block of cream cheese at a time and beating well, scraping the bowl as needed, until smooth.

5. Add the eggs one at a time, mixing after each addition on low. Add the remaining ingredients one at a time, mixing to combine after each addition. When all ingredients have been added, beat on high for 7 minutes.

6. Transfer the batter to the springform pan, filling it no more than ¾ of the way to the top.

7. Bake the springform in the water bath for 10 minutes at 400 degrees F. Then lower the temperature to 375 degrees F and bake for 45 to 55 minutes. The top should be set, except for a small circle in the middle. Do not insert anything into the cheesecake to test it, or it will crack.

8. Turn off the heat and let the cheesecake stay in the oven with the door ajar for one hour.

9. Leave the cheesecake in the springform pan and let it finish cooling on a wire rack. Refrigerate the cheesecake overnight before cutting into it.

10. To slice, remove the outer circle of the pan and dip a knife in warm water to make the cuts. Keep the bottom of the pan under the cheesecake.

11. Serve and enjoy!