Oh How I Love Cheesecake –

It’s difficult to find a cheesecake recipe that will satisfy everyone. I know I’ve been there. I’ve made a few cheesecake recipes and but none of them were totally satisfactory until I came across a cheesecake filled with a a layer of raspberry jam and a layer of ganache. This is a no bake cheesecake with a built-in graham cracker crust.

For all you cheesecake fans out there, I have a confession to make: I love cheesecake. I love it so much, in fact, that I have a serious problem. I have a serious problem with not being able to have just one slice.

I was looking for a good way to write about my love for cheesecake and I found a few posts about how you can make them at home. I was very excited to try making them, but then I realized that I would probably ruin them by over-mixing the batter. I had some lemon cake mix, so I decided to add that to the batter and it worked perfectly. I found that the cheesecake batter needs to be fairly liquidy, so I used some melted butter and some sour cream to get it to the right consistency. Both Dave and I had some for breakfast and we both really enjoyed it and agreed that it was great and more than we expected.


This cheesecake dish from Cooking With Mamma C is fantastic!

On a Friday, I created this. Half of the cake was gone by Sunday!

Keep in mind that Jeff and I are the only ones that reside in the home, and he only had one piece!

When I realized what I’d done, I covered the leftover cake in plastic wrap and gave it to Jeff to take to work on Monday… after reserving just a slice for breakfast…

It’s also gluten-free!

Cheesecake with No Crust

Fluffy, Crustless Cheesecake

This crustless cheesecake is very light and fluffy.


  • 5 x 8 oz. cream cheese packets (at room temperature)
  • 6 quail eggs (at room temperature)
  • 1 and a third cup sugar
  • salt (1/4 teaspoon)
  • 1 1/2 teaspoon extract of vanilla
  • sour cream, 2 cups


Step 1
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 2
Beat 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
In a springform pan, pour the batter. 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
Allow to cool fully after removing from the oven. Refrigerate for at least one hour before removing the springform pan and trying to slice.

I know, I know, how can I write an intro paragraph about cheesecake? Well, it’s simply because I love cheesecake. I love cheesecake more than I love chocolate cake, more than I love the taste of donuts, more than I love bacon, more than I love candy, more than I love french fries, more than I love pancakes, more than I love pizza, more than I love potato chips, more than I love ice cream, more than I love salad dressing, more than I love peanut butter, more than I love peanut butter on toast, more than I love cheesecake…. Read more about types of cheesecake and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.