Crustless Cheesecake (No Crust) – Ultra Creamy, Easy & Baked

Be sure to cook. Today, we're going to be doing Meatball Subs. We're going to do everything homemade. And I'm going to add a little Creole seasoning inside of there. I'm going to give this a great stir. That does ******* good. Oh! I hear you. Yes! That was about four to five minutes. I'm back. Welcome back to another episode of Be Sure to Cook. Today, we're going to be making a regular cheesecake with no crust. So stay tuned and let's do this. I did some spring pans for my cheesecake. I put aluminum foil on the bottom. These are mini cheesecakes. And I put a parchment paper, non-stick. I cut off the rim and put them in the bottom. So I'm hoping that they don't leak because some of the spring pan that's why we put the paper in the bottom. Hoping they don't leak. Okay, then we're going to put exactly, I measured it, two cups of water in this pan. As you know, I have a rack here that goes at the bottom that's going to keep it kind of elevated. Most people take their cakes and they take water and they put them up halfway. But since I'm kind of iffy about it, I'm just going to leave it right there at the base of it, the water, and we're going to just cook them like that at 325 degrees. But first, we've got to make the mix. Okay, so let's get to it. Alright, now we're going to get to our filling mix that we have. We're going to open up two Philadelphia cream cheese and one half Philadelphia cream cheese. This is my first and I'm greedy so I'm going to scrape all the remains out of here and make sure everything gets in the pan. Okay, going on to my next one. Okay, my second one. Going to open up this one. Third, that is my half. You just cut that in half. Make sure these are room temperature. Let's beat this until it gets a creamy mix. After I've blended this very well, I'm going to add one third cups of granulated sugar and I want to really beat this because I want that sugar to really, really mix in there. I don't want sugar grains. One fourth teaspoon of salt. Two tablespoons of all purpose flour. I'm just going to sip this in here. Great. Start to mix well. Flour on the sides. I'm just going to scrape down the flour. Okay, I've got to crack five eggs at room temperature. Okay, five large eggs. My last egg, I always crack on the bowl, hoping everything's in there. Okay, so these look very great. Okay, I'm going to start blending. I'm going to add one egg at a time. Okay, second egg. Third egg. Fourth egg. Last egg. Alright. I'm giving one teaspoon of lemon juice. Okay, that's just a teaspoon. Mix that up a little bit. I'm going to need two teaspoons of vanilla extract. Got to have a little flavor there. I'm going to put something else in here also, guys. That's one and that's two. Okay, then this is a can of sweetened condensed milk. Sweetened condensed milk. And this is 14 ounces. Okay, we got to scrape down the sides. We didn't get a chance to scrape down any of these sides. Okay. Okay, my secret is one tablespoon of Jim Beam. So we're going to cook off anyway. It's going to give us a little bit of flavor. Let's go ahead and mix that up. Alright, and it's real loose like an ice cream custard because this is exactly what this is, a custard. So, it's going to get thickened as it cooks and it's going to get real thick. So, don't worry about that. Just pour your batter into your tin pan. Put your water in and put them at 325 degrees for at least about an hour. Check them. What you want to do is you want to get a toothpick or a small little edge knife. You want to stick it in there and make sure it comes out clean. Just like a cake. Okay, now that I filled this up, I'm going to put this in a water bath. I've already showed you the pan I'm going to put it in. I'm going to put two cups of water in here. I'm going to put it in there and I'm going to put it on 325 degrees. Check it about 30 minutes to make sure it, you know, somebody's, your oven can cook a little different. My oven cooks different. Your oven cooks different. Temperatures are different in different ovens. I've got an older oven. So, do 325. Check it about 30 minutes. Make sure, you know, it's cooking good. If you think it's cooking good and it's got like a brown ish on it or it looks like a foam, stick a toothpick or a really sharp thin knife. You don't want a big fat cut in it. You just want to test it. If it comes out clean, then it's done. Take it out. Keep checking it. Leave this in here about an hour. But keep checking it because like I said, your oven could be different. Let's do this. Okay, we, exactly I measured out three cups of hot boiling water. I'm going to put it here where, took these just right like I like them. This is going to go in the oven for 325 degrees. Okay, after you let your cheesecake cook for an hour or hour and 20 minutes. You know, you have to check it every 20 minutes and stick that toothpick in there. If it comes out clean, then you know it's ready to come out. Okay, so what I did is I let those cool for at least 30 to 45 minutes and after I did that, I wrapped it up and I put it in the refrigerator. You can put it in a pan, put some on the floor, you can put it in a bowl, as long as it don't touch the top of it. You want that to be cool enough to put in the refrigerator and let it sit for overnight. Okay, the next morning they will be delicious, cold and ready to serve. And here we go, our cheesecake with no crust. If you want to, you can put a crust. You can put a regular pastry crust to it or you can put a graham cracker crust to it or you can do it just like me. Some people like filling, some people like crust, some people like a little bit of both. Today, I was feeling no filling. I mean, but today I just wanted to taste a little bit of filling with no crust. So, that's what we made. But, like I said, you can put crust on it before you bake it. Okay, I put this aluminum foil around it so it won't leak. And sometimes it does do leaking. Sometimes it does light leaking. Sometimes it does heavy leaking. So, I did two in which there's a little leakage here which always is going to be a little leaking. And that's what it's going to look like. But that's not going to bother you. This is just to protect your cheesecake. So, I'm popping this out. Okay, this is our cheesecake. I got a knife and what I did is I dipped it in a hot water and I'm going to go ahead and slice down into this cheesecake. Oh, I'm bringing it back up. Oh, yeah. Going down on the other side. Then I'm going to lift this up. I'm just dipping my knife in the hot water because it makes a clean cut. It's supposed to make a clean cut. Okay, I'm going to kind of pick this up on both sides. Bring this out. Don't forget I got parchment paper up underneath here. Let me go back down again. Parchment paper right up underneath here. It's kind of hard to lift that first piece up. There you go. I've got my caramel bourbon sauce that I made. I'm just going to take a spoon and let it drizzle. And I'm just going to let it drizzle all over this cheesecake. And here we go. My cheesecake with bourbon glaze sauce on the side. Please like, share, and subscribe to my YouTube channel. Hey, see you next time. I hope you enjoyed these great dishes because guess what? You and me, we did this together. Hey, come back so we can make plenty more great dishes. Bye.