Can I pls have baked cheese cake recipe without a biscuit base t/u?

Answer 1

You can dress this up with a can of your favorite pie filling. Spread the pie filling ovenr the finished cheesecake and enjoy!

Cheesecake
Serves 6-8

INGREDIENTS:
1 (8 ounce) package fat-free cream cheese
1 (15 ounce) container part-skim ricotta cheese
1/2 cup fat-free sour cream
3 egg whites
1 tablespoon all-purpose flour
1/2 cup granular sucrolose sweetener (eg. Splenda™)
1 teaspoon vanilla extract

DIRECTIONS:
Preheat the oven to 325ºF (165ºC). Grease a 9 inch pie plate.

In a medium bowl, mix together the cream cheese, ricotta cheese, sour cream and egg whites until smooth. Stir together the flour and sugar substitute; mix into the cheese batter along with vanilla. Pour into the prepared pie plate and smooth the top.

Bake for 60 minutes in the preheated oven, or until the top is nicely browned. Cool completely before slicing and serving.

Answer 2

Biscuit Base Recipe

Answer 3

Here you go, hope you like it.
1 1/4 cups Graham cracker crumbs
1/4 cup sugar
1/3 cup margarine or butter melted (butter tastes better)
2 (8oz) packs of cream cheese, softened
1(14 oz) can Condensed milk, not evaporated
3 eggs
1/4 cup lemon juice from concentrate
1(8oz) container sour cream @ room temperature
Fresh strawberries, hulled and sliced optional

Preheat oven to 300 degrees. Combine crumbs,sugar and butter; press firmly into bottom of9-inch spring form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice mix well. Pour into prepared pan with graham cracker crust. Bake for 50-55 minutes or until the center is set firm. Top with sour cream and bake an additional 5 minutes longer. Cool and Chill. Just before serving, remove side of spring form pan. Top with strawberries. Note: you can use a regular pie pan or cake pan also if you are not going to remove from pan until slice for serving.

Answer 4

http://cake.allrecipes.com/az/VryVryVryGdChsck.asp
Very, Very, Very Good Cheesecake
Submitted by: Honey Cake
"I first made this cheesecake for dinner guests about two years ago. I haven't stopped getting requests for it since. Though it's made with extremely rich ingredients, the cake turns out wonderfully light. I never liked cheesecake much before I tried this recipe - but boy, have I been reformed! It's quite easy to make too!"
Original recipe yield: 1 - 9 inch springform pan.

Prep Time:
30 Minutes
Cook Time:
1 Hour
Ready In:
2 Hours 30 Minutes
Servings:
12

INGREDIENTS:

* 1 cup butter, room temperature
* 4 (8 ounce) packages cream cheese, softened
* 1 1/2 cups white sugar
* 5 eggs, room temperature
* 2 cups heavy cream
* 1 1/2 tablespoons cornstarch
* 1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
2. Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.
3. Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

Here's a couple more crustless cheesecakes from allrecipes.com

"A slightly lighter version of cheescake without the crust!"
http://cake.allrecipes.com/az/ItalianCheesecake.asp
"A simple no crust cheesecake with sour cream topping."
http://cake.allrecipes.com/az/Cheesecake.asp

Answer 5

OLGA's CHEESECAKE:
Graham cracker crumbs
1 lb. small curd cream-style cottage cheese
(use as dry a cream-style variety as possible)
2 (8 ounces) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup Argo cornstarch
2 Tablespoons lemon juice
1/2 cup margarine, melted
1 (16 ounces) pint sour cream
Grease 1 (9-inch) spring form pan; dust with graham cracker crumbs. Preheat oven to 325 degrees. Sieve cottage cheese into large mixing bowl. Add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low. Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted margarine and sour cream. Blend with low speed. Pour into prepared pan. Bake in 325 degrees (slow) oven about 1 hour and 10 minutes or until firm around edges. Turn off oven. Let cake stand in oven 2 hours. Remove and cool completely on wire rack. Chill. Remove sides of pan. Refrigerate.

Answer 6

i have never in my life heard of anyone using egg to make biscuits. all you need it all purpose flour, whole milk, solid shortening of some kind (lard is the best, but not so healthy...I use crisco). combine sifted flour and shortening (cut the shortening into the flour), then slowly add cold milk....get the dough moist and knead it a little, then either make plop biscuits (not cut or measured, just plopped straight out of your hand) or roll the dough out nicely and cut it perfectly. bake at 350 for about 30 minutes and you're good to go. as for cakes, i really am not sure about that. there has to be recipes online you can find. try baking websites (i.e., betty crocker). good luck with it all.

Answer 7

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The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true