A cheesecake without a crust. Definitely a treat worth making for those who are following a low carb regiment. The cheesecake recipe for the filling is adapted from www.easyeverydayeats.com leaving out the powdered sugar. Also, the strawberry layer (raspberry in the source recipe) is placed on top instead of in between the filling and the crust (which is omitted in this recipe.
Easy Crustless Cheesecake Recipe
For the Cheesecake:
For the Strawberry LayerFor the Cheesecake:
- 4 {8-ounce} packages low-fat cream cheese
- 1 1/2 cups sugar
- 1/4 cup flour
- 4 eggs
- 1/3 cup lemon juice
- 1 1/2 tablespoons lemon zest, freshly grated
- 1 1/2 cups strawberries
- 2 tablespoons sugar
- 1/2 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
Make the cheesecake,
[B]eat the cream cheese, sugar and flour until fluffy. Add the eggs, freshly squeezed lemon juice and zest until just blended.
Carefully spoon over the raspberry filling. Bake at 350 degrees for 35 to 40 minutes, until center is almost set. Cool on a wire rack. Cover and store in the refrigerator. Dust with powdered sugar before serving.
Make the strawberry layer,
Whisk together the sugar and cornstarch. Combine mixture with [strawberries] in a small saucepan over low heat. Add the lemon juice and water; bring to a low boil. Simmer for 8 to 10 minutes until mixture reduces and thickens.
Remove from the heat and cool {mixture will continue to thicken as it cools}. Blend mixture once it is cooled to the touch.
Adapted from http://www.easyeverydayeats.com/2012/03/meyer-lemon-raspberry-cheesecake-bars.html
An outstanding experiment!
For a more traditional recipe (the kind with crust), see raspberry cheesecake. It's good, just not cutting edge.
Ok, you got me. I dropped the crust mix while making a strawberry version of the Meyer Lemon Raspberry Cheesecake Bars. And boldly went ahead and baked the filling. Just called it the Crustless Cheesecake for Low Carb Dieters.
