Creamy Crustless Cheesecake
This crustless cheesecake is the perfect centerpiece dessert for your next celebratory meal or gathering! It is a breeze to make, doesn't require a waterbath, and is gluten-free, grain-free, and starch-free. Mildly sweetened with maple syrup, it is smooth, creamy, and fluffy all at the same time...it's sure to be a delicious hit!
- Prep time
- 30 min
- Cook time
- 1 hr 10 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 8-oz. blocks full-fat cream cheese, (room temperature)
- 2 eggs, (room temperature)
- 1/3 cup maple syrup
- 1/4 cup Greek yogurt, (room temperature)
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven 225F/110C.
- 2
In a large mixing bowl, beat room temperature cream cheese until smooth, scraping down the sides of the bowl 1-2 times.
- 3
Add the maple syrup, Greek yogurt, and vanilla to the cream cheese and beat until just blended.
- 4
In a separate bowl, gently beat the room temperature eggs, being careful not to whip too much air into them.
- 5
Add the beaten eggs half at a time to the cream cheese mixture, beating until just blended after each addition.
- 6
Line the bottom of your 6-inch springform pan with parchment paper. Make a parchment collar for your pan, if desired.
- 7
Tap the bowl on your counter several times to force any air bubbles to the surface to pop. You can also pop air bubbles with the tip of a toothpick.
- 8
Pour the cream cheese mixture into the prepared springform pan.
- 9
Bake for 1 hour 10 minutes.
- 10
Switch off the oven heat and prop the oven door open with a wooden spoon. Leave the cheesecake in the oven to cool for 1 hour.
- 11
Remove cheesecake from oven and place on a rack to cool down to room temperature, about 1 hour.
- 12
Store, uncovered, in the fridge for at least 6 hours (overnight is best).
- 13
Serve with fresh whipped cream and berry compote. Serves 6-8 people.