Hi Kat, if you'd like to make a crustless cheesecake you're welcome to go ahead and prepare the filling as is. Be wary of using a springform pan, as it might be more likely to leak without a crust as a barrier. You might want to try using a pie pan instead, knowing that the slices may not serve perfectly. You could also bake the filling in individual ramekins to make it easier to serve as well (like it's done in this blog here, just without the crust). Good luck and happy baking! Kye@KAF

• Reply