EASY CRUSTLESS CHEESECAKE
Author: Donna Reish
Serves: 8 servings
- 1 part (2 ¼ to 2 ½ cups) Cream Cheese Dessert Base (See below for a One-Part Recipe if you do not have an entire recipe in the fridge.)
- 1 egg, well beaten
- 2 TBSP sour cream
- 2 TBSP corn starch (or 3 TBSP sprouted flour or 3 TBSP Very Low Carb Flour Mix)
- Preheat oven to 375 degrees.
- Combine base and sour cream with wooden spoon or rubber spatula.
- Fold in corn starch or sprouted flour, stirring well.
- Fold in beaten egg, stirring well.
- Pour into prepared 9 inch round cake pan or pie pan.
- Bake in convection for 25 to 30 minutes (regular 35 to 45) or until somewhat firm in center. It will be brown and cracked around the edges.
- If it is getting too brown before the inside is done, put a tent of aluminum foil lightly over pan, making sure it does not touch the cheesecake.
- Serve topped with your choice of toppings. (See options given in labels.)
Recipe by Donna Reish at https://donnareish.com/sugar-free-easy-crustless-cheesecake/
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