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No Crust NY-Style Cheesecake- serves 12-16
From:  the movie, “Waitress”:  Baby Screamin’ its head off in the  
middle of the night and ruinin’ my life Pie, adapted by Lisa Teem Bell

Reynolds Wrap large size, heavy-duty foil
roasting pan that a 9” springform pan can fit inside with 1” space on  
all sides (can be “disposable” one)
4 8 oz cream cheese, softened
1 & 3/4 C. white sugar
5 eggs
1 egg yolk
1 C. unsalted butter, softened
1/8 C. cornstarch
1 & 1/2 C. sour cream
1/2 tsp. gluten-free almond extract
1/2 C. heavy whipping cream
1 tsp. gluten-free vanilla extract
1/2 tsp. nutmeg
1 C. chopped pecans (optional)

1) Bring all ingredients to room temperature.  Preheat oven to 375ºF.
Wrap outside of 9” springform pan with foil.  Generously butter  
inside of pan.

2) In large food processor, beat cream cheese and butter until  
smooth.  Add sugar & cornstarch.  Blend in sour cream.  Transfer to  
an extra large mixing bowl.  With electric mixer, add whipping cream,  
& almond & vanilla extracts. Blend in eggs and egg yolk ONE AT A  
TIME, mixing & scraping bowl with spatula thoroughly between each  
addition.

3) Pour batter into pan. Place pan in roasting pan & add water (about  
4 C., to prevent cracks) outside of the springform pan.
Bake on center rack for 70 mins.

4) Turn off oven and let cool with the door open for 1 hour.
Remove springform pan from water bath & chill for at least 3 hrs.  
before removing the cake from the pan.
Dust with nutmeg, and top with chopped pecans, if desired.


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