Crustless Cheesecake Recipe with Strawberries
Crustless New York Style Cheesecake served with fresh strawberry compote. It's so creamy and delectable. It's our favorite cheesecake recipe!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 12 slices
- 4 8oz packages room temperature cream cheese
- 1 cup room temperature sour cream
- 4 large room temperature eggs
- 1 1/2 cups white sugar
- 1 tablespoon vanilla bean or bean paste
- 3/4 cup room temp milk
- 1/4 cup all purpose flour *can sub in GF flour and make this a GF recipe.
- Strawberry Compote:
- 1 tablespoon fresh lime juice
- 2 tablespoons water
- 3 tablespoons sugar
- 1 lb strawberries Can use hulled fresh berries or frozen
For the Cheesecake:
Pre-heat oven to 350 degrees
Grease a 9" spring form pan. I use shortening for mine
Foil the pan's outside to prevent water from entering the spring form pan when baking. *see below
In a stand mixer, add your softened cream cheese, and sugar. Blend until creamy
Slowly add in the milk and each egg one at a time
Finally, mix in the vanilla, sour cream and flour- you might want to reduce your speed to prevent the flour from creating a dust cloud.
Blend until creamy and pour into your spring form
*Place foil covered spring form into a baking sheet that has water in it to create a water bath.
For the Strawberry Compote:
Add lime juice, water, and strawberries to a medium stockpot
Sprinkle in sugar and cook over low heat for 6 minutes. Berries will be slightly mushy. Allow to cool before serving to allow it to thicken.
Serving: 1slice | Calories: 385cal | Carbohydrates: 13g | Protein: 9g | Fat: 33g | Sodium: 334mg | Sugar: 6g