Dessert
Crustless baked cheesecake
PrepPr15 minCookCk40 minTotalTot55 minServesSrv6-8Ca:PCa:P1:0.1
Ingredients
- 16 oz cream cheese, additive-free
- ½ cup pure cane sugar
- 3 pasture-raised eggs
- ½ tsp pure vanilla extract
- 1 cup sour cream, additive-free
- 1 tsp pure vanilla extract (for topping)
- 3 Tbsp pure cane sugar (for topping)
- Coconut oil (for greasing) (Optional)
Directions
- Preheat oven to 325°F, grease 9-inch baking dish with coconut oil.
- Whip cream cheese until light and fluffy.
- Add eggs one at a time, beating well after each.
- Mix in ½ cup sugar and ½ tsp vanilla extract.
- Pour batter into baking dish.
- Bake for 40 min or until lightly browned, then cool.
- Blend sour cream, 1 tsp vanilla, and 3 Tbsp sugar with mixer.
- Spread topping over cheesecake, leaving ½-inch edge.
- Chill in fridge for at least 4 hr, preferably overnight.
Contribution
By Dodie AndersonNutrition Facts
Per serving (1 of 7). Does not change when you scale ingredients.
- Calories 449.6857142857143
- Total Fat 210.5g
- Saturated Fat 124g
- Trans Fat 4.6g
- Polyunsaturated Fat 4.6g
- Monounsaturated Fat 16.3g
- Cholesterol 1232.4 mg
- Sodium 3086 mg
- Carbohydrate 189.7g
- Sugar 165.9g
- Protein 137.8g
- Calcium 3534 mg
- Phosphorus 455.8 mg
- Ca:P ratio 1:0.1
- Vitamin A 563.4 mcg
- Vitamin C 2.1 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 1 mg
- B3 (Niacin) 0.2 mg
- B5 (Pantothenic) 1.1 mg
- B6 0.2 mg
- Folate 120.7 mcg
- B12 2 mcg
- Vitamin K 3.5 mcg
- Zinc 2.6 mg
- Selenium 55.4 mcg
