Full Bloom Blog

I am pretty unapologetically classic in my holiday treats preference. I like pumpkin pie with a large dollip of whipped cream at Thanksgiving and sugar cookies with obnoxious frosting at Christmas. I love traditional. I also happen to have picky eater children, a celiac mother, and too many ideas with pretty embellishments to keep the sweets simple. This cheesecake happens to be gluten free (as it does not have a crust, but feel free to add one), crazy easy, and when adorned with the sugared berries, incredibly festive and beautiful! Give it a go and bring it to your next holiday gathering and all the anti-pumpkin pie crazies out there will be sure to be chanting your name and lifting toasts to you all evening. Or at least thank you 😉

Classic Crustless Cheesecake

Ingredients

• 2 (8oz) packages cream cheese – softened to room temperature
• 2/3 cup sugar
• 3 eggs
• 1/2 tsp vanilla

Topping

• 4 oz sour cream
• 1 Tbsp sugar
• 1/4 tsp vanilla

Berries

• 1/4 cup Strawberries washed and sliced in halves and quarters
• 1/2 cup raspberries washed
• 1/4 cup cranberries washed
• 1/4 cup pomegranate seeds
• 1/2 cup simple syrup
• 1/4 cup granulated sugar

Directions

Preheat oven to 350 degrees and grease a 9″ pie plate

With and electric mixer, beat sugar and cream cheese until smooth. Add eggs one at a time, followed by vanilla. Pour into greased pie plate and set inside a large rectangular baking dish about a 9″X13″. Place both in preheated oven and pour 3 cups of water into the rectangular pan being careful not to splash into the cheesecake mixture. Bake for about 50 minutes or until the middle is fully set.

If you are making your own simple syrup, now is a great time to prepare it! (combine equal parts sugar and water into a pan and heat until sugar is dissolved.

Coat desired berries (I prefer just the cranberries) in the simple syrup and place them on a piece of parchment paper with a little space in between. Using a spoon, carefully shake granulated sugar over top to coat each berry. Allow them to cool/set. (See Photo below)

After the cheesecake is baked, combine all topping ingredients in a bowl (I recommend using an electric mixer). Allow the cheesecake to cool at least 15 minutes prior to adding topping. Using a spatula, spread the sour cream mixture evenly over the top of the cheesecake and smooth or swirl accordingly.

Start layering your berries! I like to start with the largest pieces first. Arrange them in your desired pattern, I prefer off set, but feel free to use some artistic liberty and have fun! Add in your next largest pieces and place them in conjunction with your larger pieces. Continue to do so including your sugared berries. Lastly, sprinkle over your pomegranate seeds to fill in any gaps. If desired, sprinkle with powdered sugar for an extra festive flare!

Cool your masterpiece about 4 hours prior to serving. (And don’t forget to profusely photograph and show off your handiwork!)

Keep the berries simple or sprinkle them with some powdered sugar for extra festive flare! If you’re really feeling it, grab some sprigs of rosemary as well! If you leave off the powdered sugar, consider using extra simple syrup to brush over the fruit to add a little extra shine.

I hope this beautiful and yummy treat can make it to your holiday table or next party! Let me know if you try it and how it goes! Happy Baking!