Is it possible to make a cheese cake without the crust?

Question

i will butter the pan. will that stop the cheese cake itself from not sticking without a crust?

Answer 1

i would use parchment paper if you have it. otherwise im sure it would cook but it may cook unevenly or the sides might burn. you could probably use foil also. sounds risky though.

Answer 2

Yes. I use aluminum foil to cover the bottom of my spring form pan then latch the side around it. Always spray with non stick cooking spray too. Run a knife around the edges after the cake is done and wait a little while for it to cool enough, then take the sides off.

Answer 3

put the cheese cake in cupcake papers it will make individual cheese cakes

Answer 4

your best bet is to use a springform pan; these are special cake pans that have a hinge on one side, so you lock it in place to bake, then open the hinge to remove the sides of the cakepan. i make cheesecake in it all the time without any crust on the sides, i only put my crust on the bottom. you don't have to put a crust on at all if you prefer it crust free. when it's done baking you let it cool, then open the hinge and lift the sides of the pan right off the cheesecake. comes out perfect every time.  

Answer 5

GLUTEN FREE CRUSTLESS CHEESECAKE

3 Tablespoon unsalted butter, softened

1/4 Pound finely ground blanched almonds

5 8-ounce cream cheese, room temperature

1 Cup heavy cream

2 Cups sugar

5 large eggs, lightly beaten

Grated zest of 1 lemon

Grated zest of 1 orange

1 Teaspoon pure vanilla extract

Directions:

Preheat the oven to 325 degrees. Butter a springform pan --use the largest you have or it will overspill into the oven-- or a cake pan and dust with the finely ground blanched almonds. You can grind the almonds in a food processor or put them in a plastic bag and hit them with a mallet. If you are using a springform pan, line the outside of the pan with a double layer of heavy-duty foil to prevent leakage.

Beat the cream cheese, cream, and sugar well with an electric mixer. Add the eggs, vanilla, and zest; beat until combined.

Put the roasting pan in the oven and carefully add boiling water. Let the humidity level rise in the oven for 15 minutes and then place your springform pan in the roasting pan. The water should come about 2/3 of the way up the springform pan. The water bath will help to protect the eggs from curdling from the direct heat of the oven. The added moisture in the air will also help keep the cheesecake from becoming overcooked or drying out.

Bake until firm- about two hours. Once the cheesecake is done baking, crack the oven door and let the cheesecake cool in the oven.

Once the cheesecake has cooled, refrigerate it overnight. Invert on a plate to serve