What I loved about this cheesecake (other than the fact that it contained 3 bars of my favorite candy!) is that it reminded me a lot of a really rich flan. My grandmother, Corina, used to make flan now and again when I was a kid and I loved it.
Of course, I also loved fudgsicles. With a deep, deep passion. I may or may not have been a sugar obsessed kid.
It may have been the fact that this cheesecake doesn’t have a crust (making it a diet food…. he he). Or it may have been the toffee and caramel flavors that featured so heavily in this dessert. Not sure, but this cheesecake reminded me of summers on the grandparent’s farm. And that made it even better.
And hey, man, if you don’t have a ton of Heath bars on hand (but I doubt that, because you doesn’t have a bunch of Heath bars just lying around. Am I right?) or if you don’t adore caramel, no worries just leave the toffee out and add fresh fruit to the finished cheesecake. Or chocolate sauce. Or whipped cream. Or nothing. Or everything. You do your thing.
Crustless Cheesecake, makes 1 cheesecake. Duh. Loosely adapted from an old Martha Stewart cookbook.
Needed: 4 packages of cream cheese, 1 1/2 cups sugar, 1/2 cup cream, 1 teaspoon vanilla extract, 4 eggs and 3 Heath bars.
In a mixer combined softened cream cheese, sugar and cream. Mix together until smooth. Add vanilla and 2 eggs, mix until smooth, scrap down the sides of the bowl. Add the remaining two eggs, mix until smooth. Add in two of the Heath bars, finely chopped. Pour batter into a springform pan. Bake at 325 F for 1 hour and 45 minutes (maybe a few minutes more or less depending on your oven).
Remove from oven and sprinkle on the remaining chopped Heath bar. Allow the cake to cool and then refrigerator for an hour or two before serving. You can serve it warm if you like, I just prefer it cold. Do your thing. xo. Emma