I have to say that this recipe was really, really easy to make. And to be honest, I wasn’t sure what to expect. I mean, I’m the “cheesecake” fiend, but I have never tried baking one until now. It was really reminiscent of a cookie crust, but there was no crumb, no nothing. It was just a full, thick, cheesecake. I was also surprised at how much it tasted like a cheesecake. The crust was the perfect touch, but the cheesecake itself tasted like…well…a cheesecake. I loved it. I’m not sure that I’d ever make it again, but I’ll definitely remember this recipe the next time I feel the urge for a piece

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Last year I posted a recipe for flaky, crusty cheesecake that had a thick, crust-like texture and was topped with a thick layer of toasted almonds. I realized that I had never made a cheesecake that didn’t have a crust and was left to wonder: Does it really make a difference to the flavor and texture?. Read more about easy crustless cheesecake recipe and let us know what you think.

Preheat the oven to 450 degrees Fahrenheit. 1 pound of beef, 1 pound of pork, 1 pound of pork shoulder, 1 pound of “aqueous (this is a “water bath”). 10″ x 10″ x 10″ x 10″ x 10″ “pan with a springform base Set your springform pan in a pie tin to collect any drippings if it spills. (Alternatively, to collect any drippings, cover the springform pan with foil.) Step 2Beat one block of cream cheese at a time until smooth in a large mixing basin. Add the eggs one at a time, mixing in between each addition. Mix in the other ingredients, making sure there are no lumps in the batter. Mix on high for 7 minutes once the batter is smooth. Step 3: Pour the batter into a springform pan. Place the springform pan and pie tin in a water bath and bake everything for 10 minutes. Reduce the oven temperature to 375°F and bake for another 50-55 minutes, or until the top is set, except in the very center. (Do not test the cake with a toothpick; doing so may cause it to break.) Turn off the oven and leave the door slightly ajar, allowing the cake to cool for 1 hour. Step 4: Take the pan out of the oven and set it aside to cool fully. Refrigerate for at least one hour before removing the springform pan and trying to slice.

So I guess since I haven’t posted anything for a while, I’ll write about Fluffy, Crustless Cheesecake. I found a recipe that I thought would be good for a cheesecake and boy was I wrong. I put the filling in and it looked like it was going to be like a regular cheesecake. I baked it. And when it came out it looked great. But when I tasted it….yikes. Bad. It tasted like something from a 50’s diner. It was so bad. So I tried to fix it. I took the cheesecake out of the oven and the cheesecake still looked horrible. So I cut a piece out to try it and it tasted alright, but it was a bit too. Read more about crustless cheesecake recipe without sour cream and let us know what you think.