Name: Crustless Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 2 h 5 min
Yield: 12
Cuisine: American
Ingredients: Softened butter and flour, for coating the pan; 1 pound cream cheese, softened to room temperature; 3 eggs, at room temperature; ¾ cup granulated sugar; 1 tablespoon pure vanilla extract; 1 cup sour cream; ¼ cup granulated sugar

1 Preheat the oven to 325 degrees F (165 degrees C). Coat a 9-or 10-inch pie plate with butter. Sprinkle with flour until covered. (This combination will bake into a thin “crust.”)

2 Combine cream cheese, sugar, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Add eggs, 1 at a time, and mix well after each addition until each egg is fully incorporated into the batter. Pour cheesecake filling into the prepared pan.

3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 minutes (if using a 10-inch pan) or 45 minutes (if using a 9-inch pan).

4 Remove from the oven, and allow the cheesecake to stand for 5 minutes. It will fall in the middle.

5 While cheesecake rests, preheat the oven to 450 degrees F (230 degrees C).

6 Mix sour cream and sugar together in a small bowl using a fork or a whisk. Pour sour cream mixture over the fallen middle of the cheesecake. Spread toward the edges, leaving a rim around the exterior.

7 Return cheesecake to the oven and bake for 5 minutes more.

8 Remove from the oven and allow cheesecake to cool completely before serving or refrigerate for up to 4 days.