5-Ingredient Crustless Cheesecake

• ⅛  - butter
• 3  - pkg. cream cheese
• 1 cup - granulated sugar
• ⅔ cup - sour cream
• 2 teaspoon - vanilla extract
• 4  - eggs

Instructions

1. Preheat the oven to 350°F.
2. Lightly grease the sides of a 9-inch spring form pan with the softened butter.
3. Cut a circle of parchment paper 9 inches in diameter. Lay the circle on the bottom of the spring form pan.
4. Tear four sheets of aluminum foil, each about 18 inches long. Lay one sheet of foil over another to create a cross.
5. Make another foil cross with the remaining two sheets and position it at an angle over the first cross, creating a jagged circle.
6. Place the spring form pan in the center of the foil circle. Pull the edges of the foil up the sides of the pan and tightly secure on the top edge. Pack the foil closely to the sides of the pan.
7. Beat the cream cheese and sugar in a stand mixer fitted with the whisk attachment on medium-high speed until the mixture is completely smooth and no lumps remain, about 5 minutes.
8. Add the sour cream and vanilla extract to the bowl. Continue to beat on medium-high speed for 1-2 minutes to fully incorporate the sour cream.
9. Use a rubber spatula to scrape down the sides of the bowl.
10. Turn the mixer to the lowest speed. Add the eggs one at a time, mixing just until no yellow streaks remain. The batter should be the consistency of yogurt and ivory in color.
11. Pour the batter into the spring form pan. Lightly tap the pan on a countertop 4-5 times to release any air bubbles.
12. Place the spring form pan inside a large roasting pan. Carefully fill the roasting pan with water, until it reaches about 3/4 inch up the sides of the spring form pan.
13. Bake the cheesecake on middle rack of oven until the edges are firm, but the center is still slightly wobbly, 60-70 minutes. Do not open the oven door while it bakes.
14. Check to see that cheesecake is done. Add time as needed, and when done, turn off the oven and crack the door open 1-2 inches. Allow the cheesecake to rest in the oven for 1 hour.
15. Refrigerate the cheesecake for at least 6 hours, preferably overnight.
16. Unmold the cheesecake by carefully running a butter knife around the inside edges of the pan. Undo the clasp and slowly remove the sides in an upward motion.
17. Slice and serve. Refrigerate leftovers for 3 days or freeze for up to 2 months.