Cream Cheese Pie (crustless) - Gluten-free
The Jewish holiday of Shavuot has just passed. One of the customs is to have dairy on the holiday and I make cheesecake each year. Depending on the company who is coming, the number of cakes are determined. This year, being a quieter year with only one of the couples visiting, I made a strawberry cheesecake, at hubby's request.
Cheesecake feels naughty to eat. It is rich and creamy and filled with delicious and "forbidden ingredients. This year, I made one without heavy cream so I can be a bit virtuous. I never care too much. This is a once a year splurge of calories.
It is usually made with a graham cracker crust and I have made it with a nut crust to keep it gluten-free but this is one dish when the crust just doesn't matter. We are going for the creamy and that is the bottom line.
I did splurge on the strawberries putting a layer on the cream cheese layer and again on the sour cream topping. Such a good idea...........
Crustless Cream Cheese Pie
1/2 cup sugar
12 ounces cream cheese
1 teaspoon pure vanilla extract
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
USE: 9 inch deep dish pie plate
YIELDS: 8 servings
In a large bowl beat eggs well. Add sugar, cream cheese, and vanilla and beat until well blended. Pour into crust. Bake for 20 minutes. Turn off oven and leave pie in oven for I hour; remove and cool for 10 minutes.
Raise oven to 450°.
In a small bowl combine topping ingredients and pour over pie. Bake for 5 minutes. Remove and cool. Place strawberries on top and refrigerate for at least three hours.