Crustless Cheesecake

Instructions

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-or 10-inch pie plate with butter. Sprinkle with flour until covered. (This combination will bake into a thin “crust.”)

2. 2

   Combine cream cheese, sugar, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 1 at a time, and mix well after each addition until each egg is fully incorporated into the batter. Pour cheesecake filling into the prepared pan.

3. 3

   Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 minutes (if using a 10-inch pan) or 45 minutes (if using a 9-inch pan).

4. 4

   Remove from the oven, and allow the cheesecake to stand for 5 minutes. It will fall in the middle.

5. 5

   While cheesecake rests, preheat the oven to 450 degrees F (230 degrees C).

6. 6

   Mix sour cream and sugar together in a small bowl using a fork or a whisk. Pour sour cream mixture over the fallen middle of the cheesecake. Spread toward the edges, leaving a rim around the exterior.

7. 7

   Return cheesecake to the oven and bake for 5 minutes more.

8. 8

   Remove from the oven and allow cheesecake to cool completely before serving or refrigerate for up to 4 days.