Recipe by toomuchlaundry
This recipe for a crustless cheesecake came from the 11/8/05 issue of Family Circle Magazine. I have developed allergies to wheat and soy so this is perfect for those with these allergies. You won't miss the crust and I found this to be the best cheesecake I have eaten....dietary restrictions or not. Enjoy!
Top Review by Nisa
I made this recipe for the first time when it came out in Family Circle magazine. We all loved it! I shared it with my colleagues at work and they all raved. I made it a few more times after that, turning out perfectly each time. I moved to a different country a little while later and lost the recipe and now I'm so glad I have found it again! I'm making it today and my whole family is so excited. Thanks!
- 4 (8 ounce) packages cream cheese, softened
- 1 1⁄2 cups sugar
- 1⁄2 cup cornstarch
- 1 cup unsalted butter, softened (I used regular butter not unsalted and it was fine)
- 2 cups heavy cream
- 6 eggs
Directions See How It's Made
- Heat oven to 350 degrees. Coat a 10 inch springform pan with cooking spray (I am allergic to soy so I use an olive oil pump). Wrap the outside of the springform pan with aluminum foil so there will be no water seepage into the cake.
- In a large bowl, beat the softened cream cheese until smooth. Add sugar, then cornstarch, butter, cream and eggs, beating well after each addition. Pour into prepared pan and place pan filled with 1" of water.
- Bake at 350 degrees for 1 hour or until golden brown. When done place on a wire rack to cool.
- Once it has cooled (this is about 3 hours) remove the side of the springform pan, cover and put in refridgerator. Whatever you do don't be tempted to cut it until it is completely cooled or it will collapse and run. Be patient it is worth the wait.
- This can be made up to 4 days ahead of time if need be and it is supposed to freeze well but we didn't have any morsels left to freeze.