Best crustless cheesecake I've ever had [I don't like crusts, so this took me a while to find]. Super creamy, not too sweet [as most commercial cheesecakes are these days], just fantastic. My husband and mother loved it as well. They both enjoyed the texture, saying it was light without being too fluffy, firm without being too rich. I subbed the cream with extra sour cream, and the amaretto with extra vanilla. I baked it for 60 minutes, let it sit in the open oven for 60 minutes, and chilled in the fridge for about 17 hours [I made it at night and we tried it with lunch the next day]. The top edge burned a tiny bit, but my oven is awful, so the problem was most likely on my end. I cut off the burnt part and put cherry pie filling on top -- it didn't *need* it, but my tasters prefer cheesecake with cherries. Overall, a terrific recipe that I'll make over and over.
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Best crustless cheesecake I've ever had [I don't like crusts, so this took me a while to...