Best Rustic Cheesecake

PRINTABLE RECIPE ▼

A close-up of sliced sugared almonds! that have been slightly broiled.

If you're a fan of cheesecake and want a simple recipe, this one is for you!

It contains only six ingredients (plus the topping) and comes together in your

your blender. And it is so creamy and delicious!

This recipe has a delicious sour cream topping, but you can skip that in lieu

of fresh fruit like strawberries or blueberries.

This is one of my favorite toppings to use

on plain desserts. Simply spread sliced

almonds on a parchment covered baking

sheet (or on top of the cheesecake);

sprinkle with a dusting of powdered sugar,

then broil just until the sugar starts to melt

and is slightly browned.

Broiling takes only seconds.

Tips & Options:

• You can use a 9 × 13-inch dish for this recipe; then cut into squares.

• You can use prepared mini muffin pans and get at least 2 dozen

tiny cheesecakes. Fill about two-thirds full. Watch carefully in

oven so they don't get too done.

• You could also use a prepared regular-size muffin pan; should get

about 12 little cheesecakes.

• You could use a cake, pie, or tart pan with a removable bottom. It

makes such a beautiful presentation, especially when topped with

the toasted, sugared almonds or sour cream topping. I like to put

it on a cake stand. I used a regular pie pan for some of the

pictures.

• BUT, my favorite way is to line a cake pan with parchment paper,

using another cake pan to press it onto place. Pour in the filling;

bake; cool; then gently lift out and pull down the edges of the paper and

serve.

Why I like this recipe:

• No crust is necessary.

• Everything goes into a blender.

• This recipe is so easy to make with simple ingredients.

About the Ingredients:

• Milk: Whole milk is the only option.

• Eggs: Use large or extra-large.

• Sugar: Simple white granulated sugar is all you need.

• Baking mix: You can use one like Bisquick or try our recipe here.

• Cream cheese: The low-fat doesn't work well in this recipe.

• Vanilla: Use a really good vanilla or almond extract.

A slice of light and fluffy cheesecake sits on a white plate, drizzled with chocolate sauce and garnished with fresh raspberries.

A glass pie pan sits on a marble surface, filled with smooth and creamy, yellow cheesecake batter. There is a gray and white striped dish towel in the corner.

A whole round cheesecake with a slightly browned top, sits on a white counter with a black and white plaid dish towel.

A whole round cheesecake with a white sour cream topping, sits on a clear glass cake stand on a marble counter. There is a small decorative vase with peach roses sits behind the cheesecake,

A close-up of a freshly baked crustless cheesecake sits in a glass pie plate. The top is golden brown and slightly cracked, showcasing its light and fluffy texture.

Favorite Things

from

the Kitchen

Ingredients

• 1 scant cup of milk

• 2 eggs

• 1 cup sugar

• ½ cup baking mix (see our recipe) or something like Bisquick

• 2 pkgs (8 oz ea.) cream cheese, cut into small cubes, softened

• 2 tsp good vanilla

Heat oven to 350°F.

Grease a large pie plate or brush with our pan release.

Instructions

1. Place milk, eggs, sugar and baking mix into blender; cover and blend on

high for about 15 seconds. Add remaining ingredients; cover and blend

on high for about 2 minutes, scraping the inside of the container twice.

2. Pour into prepared pie plate; bake for 40 to 45 minutes until almost set;

do not overbake. Let cool; spread with topping. Refrigerate until needed.

Sour Cream Topping (optional)

Mix 1 cup sour cream, 2 Tbsp sugar and 2 tsp vanilla until smooth.

Gently spread on cooled cheesecake.

LAURA LEE ALICE
COOKS

Best Rustic Cheesecake

Tips & Options:

LAURA LEE ALICE
COOKS

Best Rustic Cheesecake

Tips & Options:

LAURA LEE ALICE COOKS

LAURA LEE ALICE
COOKS