Linda’s Crustless Baked Cheesecake

Sometime’s the simplest things are the best, like this delicious crustless baked cheesecake! 

I know it’s been a while in between reader recipes but this one is an absolute cracker so I’ve been saving it for Christmas.

Linda is my ex-sister-in-law’s mum (it’s complicated) but although we’re not technically related, I still consider her family because friends are the family that you choose for yourself, amirite or amirite?

Since we’ve lived down under we’ve been lucky enough to celebrate a number of high days and holidays with Linda and her family and so I have tried, tested and salivated over many of her dishes although I have to say this cheesecake is the tops. 

As it happens, my neighbour Luce has been begging me to make a crustless cheesecake because her ‘bridge ladies’ can’t chomp through the crust. I argued “was a cheesecake without a crust even a cheesecake?” but now I’ve made this, I can definitely vouch that it is.

I first discovered this cheesecake when Linda made it for my niece’s bat-mitzvah and I knew I had to try this one at home. Now if you’re a baked-cheesecake-with-a-biscuit-base lover like I used to be, I totally get that you might be sceptical of a crustless cheesecake but don’t be!

The cheesecake is so simple to make and although the baking time is relatively quick,  you do need time to leave it in the oven with the door closed after baking and to leave it to firm up in the fridge overnight. 

This cheesecake is so smooth, so rich and so creamy, I promise you won’t miss the crust and if you do, you can crush some crumbs on the side and serve it deconstructed.

The fruit decoration is of course optional but really makes this dessert a showstopper that will both please a crowd and feed a crowd. It’s the perfect dessert for any and every special occasion! 

Have you got a “chosen” family too? Are you a fan of a crustless cheesecake?

Ingredients

500g full fat cream cheese

500g low fat cream cheese

220g caster sugar

4 eggs

125g melted butter

3 tablespoons cornflour

3 tablespoons plain flour 

1 1/2 tablespoons lemon juice

1 tablespoon vanilla essence

500g sour cream

TO DECORATE

1 x punnet blackberries

1 x punnet raspberries

1 x punnet blueberries

How to – Traditional

1. Preheat oven to 180C. Lightly grease a 20cm springform tin and line the base with baking paper.
2. Mix the cornflour with enough water to make a thick paste. Set aside. Repeat with the flour.
3. Mix the cream cheese on high speed in an electric mixer until well combined.  
4. Add the sugar and mix in the eggs one at a time, beating well after each addition.
5. Add the butter, flour pastes, lemon juice and vanilla and mix.
6. Add the sour cream and mix until just combined. Don’t overbeat.
7. Pour mixture into tin. Reduce oven temperature to 170C and bake for 40-60 minutes until lightly browned.
8. Turn off the oven. Don’t worry if the cheesecake seems wet and wobbly, leave it in the the oven with the door closed for 2 hours. 
9. Remove from the oven and allow to cool to room temperature before refrigerating overnight.
10. Stand the blackberries up on one side of the cheesecake and stand the raspberries on the other. Scatter the blueberries around the cheesecake and serve.

How to – Thermomix

1. Preheat oven to 180C. Lightly grease a 20cm springform tin and line the base with baking paper.
2. Mix the cornflour with enough water to make a thick paste. Set aside. Repeat with the flour.
3. Place all the cream cheese in TM bowl and mix for 15 seconds  on speed 4. Scrape down the sides of the bowl and beat again for another 15 seconds  on speed 4.
4. Add the sugar and mix for 10 seconds  on speed 4. 
5. With the blades running on speed 4, add the eggs through the hole in the lid. This should take about 1 minute. Scrape down sides and base of bowl.
6. Add the butter, flour pastes, lemon juice and vanilla and mix for 30 seconds  on speed 4.
7. Add the sour cream and mix for  10 seconds  on speed 4.
8. Pour mixture into tin. Reduce oven temperature to 170C and bake for 40-60 minutes until lightly browned.
9. Turn off the oven.Don’t worry if the cheesecake seems wet and wobbly, leave it in the the oven with the door closed for 2 hours. 
10. Remove from the oven and allow to cool to room temperature before refrigerating overnight.
11. Stand the blackberries up on one side of the cheesecake and stand the raspberries on the other. Scatter the blueberries around the cheesecake and serve.