Cheesecake-Creamy decadence and no springform pan

Written by Published on in Desserts, Recipes

The secret to this recipe is after baking, FREEZE IT, unmold and serve it chilled and most importantly NO SPRINGFORM PAN. I personally prefer the filling more so than the crust so I literally just spray the inside of the cake pan I’m going to use and lightly coat it with whichever crumbs are available. This method works great especially if you use a gluten free cookie crumb.

Cheesecake-Creamy decadence
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Cheesecake-Creamy decadence

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Recipe by Belfornaio Course: Dessert, RecipeCuisine: AmericanDifficulty: Easy Peasy
Servings

8

servings
Prep time

10

minutes
Cooking time

45

minutes
Total time

1

minute

Ingredients

  • 1 handful Ground Cookie Crumbs

  • Non-stick Baking Spray

  • 678 grams room temperature Cream Cheese (3 8oz packages)

  • 227 grams Sour Cream (Or Greek Yogurt)

  • 1 Tablespoon Vanilla Extract

  • 200 Grams Granulated Sugar

  • 2 Whole Eggs

  • 3 Egg Yolks

  • 50 grams Heavy Cream

Directions

  • Preheat Oven to 325F and have a larger pan that you can put the cheesecake pan inside to bake it in a water bath. (using an 8″ inch for the cheesecake and a 10″ or 12″ pan for the water bath)
  • In a stand mixer with a whip attachment, whip the Cream Cheese till it’s smooth and there are no lumps,(if it’s room temperature there will be less lumps). Add the Sour Cream, Vanilla Extract and Sugar and mix until well combined.
  • Add the Whole Eggs, Egg Yolks and the Heavy Cream.
  • Pour the batter into a prepared tall Cake Pan of Aluminum or Silicone (NOT A SPRINGFORM PAN) This is a dusting of cookie crumbs because I prefer more of a filling then crust when making cheesecake.
  • Add hot water to the roasting pan NOT TOO MUCH just about a finger up the side of the cake pan. Put the cake pan into the roasting pan and put that into the oven. Bake for 45 minutes to an hour, or until the center is set (slightly giggly in the very center)
  • Remove from the oven and cool, then FREEZE overnight. When it’s frozen solid, to unmold it you can either use a torch (very common in the restaurant industry) or if you don’t have a torch, submerge the cake pan (NOT ALL THE WAY) in hot water then flip it over and knock it out and put it back in the fridge. Serve chilled.

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