It is a healthy substitute for traditional cheesecake and can be had for dessert anytime during the week. It is made from ground up fresh ingredients like fat-free cream cheese, sour cream, yogurt, sugar free cake mix, and a handful of grated cheeses. The crust is nothing more than a basic regular Graham cracker crust. These types of crusted cheesecakes are perfect to eat while watching TV or sitting by the fire on a cold night.
How To Make A Crustless Cheesecake
To make a crustless cheesecake, you will need: Graham crackers, low carb sour cream, sugar substitute, egg, oil, and nonfat sour cream. Alternatively, you can make this healthier by substituting vegetable stock (or veggie broth if you prefer not to add fat) for the oil. Bring all of your ingredients to room temperature and then make a well in the center. Form the batter into small lumps and place them into the prepared pan and allow them to warm up to room temperature.
When the crustless cheesecake is done at room temperature, gently heat it over a low heat until it is done. Once both sides are cooked, remove it from the oven and allow it to cool to room temperature. Then, frost it with a low carb frosting that is prepared using a food processor or by using a fork. You can add in any nuts and/or powdered sugar for a richer, fuller flavor. Line the inside of the cake with a plastic sheet and place it in the refrigerator to chill until it is ready to serve.
If you find that you want to eat it sooner rather than later, you can refrigerate the crustless cheesecake. It will usually have doubled in size when you finish it. However, if you do not refrigerate it, you may end up with an underdeveloped taste in your mouth. Therefore, I suggest that you make the crustless version a day or two ahead of time and freeze it.
If you are worried about the quality of the countless cake because it may come out crisp rather than having a soft texture, you can use vegetable oil instead of butter. However, if you are not a big fan of cooking with vegetable oil, simply substitute butter and let your baking recipe guide you accordingly. Another option for a crustless cake is to bake it on a hot griddle. This can produce a crispy result as well as produce a crustier and fluffier dessert.
When baking a crustless cheesecake, you are likely to notice that the baking time will take longer than traditional recipes. This is perfectly acceptable as long as you allow the cake to cool down in the refrigerator before you cut into it. You should make sure that you mix the wet ingredients into the dry ingredients prior to mixing the batter in.
Summing Up
No matter which crustless cheesecake recipe you decide to try, you are going to be delighted with the results. Your friends and family will ask you where you had it and how long it took to bake. It’s really simple to make and it tastes amazing. The crust is absolutely delicious and the flavor combinations are all unique. With just a few simple ingredients and a short baking time, you can have the most delicious and perfect crust in the world.
