Crust-less Cheescake Made in a Pie Dish
A crust-less, light an airy cheesecake that was created on accident this past summer, on a whim. The recipe is super light and fluffy and is one I created on accident.
Ok, so before I delight you with this delicious Crust-less Cheescake Made in a Pie Dish I want to explain the circumstances surrounding it. It was a late August day and the heat was turned up mega high outside. I was not exactly loving the thought of turning my oven on to bake but I did.
You see, I am a people pleaser and love to have yummy desserts ready for when my husband and kids get home. I knew I wanted to make a cheesecake, but I didn’t have enough ingredients to make a large one for my spring-form pan. I searched the web and found some cheesecake recipes for pie dishes.
Perfect, I thought!
So I gathered what little cream cheese, and sour cream I had and thought I was following the recipe instructions. Apparently, I was not as this was suppose to have a sour cream top layer. Of course, I accidentally had mixed the sour cream in last, but into the batter verses onto it. Keep in mind I hate traditional cheesecake crust so I typically always make mine crust-less which actually works out well.
As I poured it into a shortening greased, ceramic pie-dish, I prayed it would turn into cheesecake. So I placed it onto a baking sheet with one cup of water poured in to make a waterbath and left the pie uncovered as it baked for 30 mins at 350
Would this mistake cost me the money I vested into the supplies, time, and frustration or would it bake into something yummy?
The truth is, it not only baked into something (in the first place), but the pie it produced was so delcious, light, airy, and fluffy!
I actually made a good mistake for the first time in my life! Score.
Here is how to make this Crust-less Cheescake Made in a Pie Dish:
- 2 packages of softened cream cheese
- 1 cup of sour cream
- 2 eggs
- ⅔ cup of sugar
- 1 tablespoon of lemon juice
- ¼ tsp of lemon zest
- ½ teaspoon of vanilla extract
- In a bowl, beat cream cheese until creamy and not lumpy *be sure it is room temp
- Add sugar, lemon zest, juice, and extract, beat until smooth
- Add each egg in and beat until just combined *do not over beat
- Mix in sour cream until just combined.
- Bake for 30 mins at 350
- Cool for one hour and refrigerate for a minimum of 3. These cheesecake will taste better and set well when cold.
Since I no way intended on sharing this as an official blog post *at first* I did not stage a pretty scene. Instead, I have a mis-matched summery plate mixed with fall designs. Sorry about that guys…not my best visuals!
Do you love cheesecake? If so, you will love this as it is simply delicious and has the same flavors as a New York Style cheesecake only lighter, and crust-less. This recipe is ideal for a gluten free lifestyle.