Recipes and Cooking Crustless Lemony Cheesecake 3.3 (32) 2 Reviews This is one slow cooker dessert you don't want to miss out on -- creamy, melt-in-your mouth cheesecake! This slow cooker cake recipe will make you rethink how you've been baking cheesecakes all this time. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Chill Time: 4 hrs Slow Cook Time: 2 hrs 15 mins Total Time: 6 hrs 35 mins Servings: 8 Jump to Nutrition Facts Ingredients Nonstick cooking spray 12 ounce cream cheese, softened ½ cup sugar 2 tablespoon lemon juice 1 tablespoon all-purpose flour ½ teaspoon vanilla ½ cup sour cream 3 eggs, lightly beaten 2 teaspoon finely shredded lemon peel 1 cup warm water Fresh raspberries (optional) Fresh mint (optional) Directions Lightly coat a 1-quart soufflé dish or casserole with cooking spray. Tear off an 18x12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross; set aside. For filling, in a large bowl, combine cream cheese, sugar, lemon juice, flour, and vanilla. Beat with an electric mixer on medium speed until well mixed. Beat in sour cream until smooth. Add eggs, beating on low speed just until combined. Stir in lemon peel. Pour mixture into the prepared soufflé dish; cover tightly with foil. Pour the warm water into a 3 1/2- to 5-quart slow cooker. Bringing up the foil strips, lift the ends of the strips to transfer the dish to the cooker. Leave foil strips under dish. Cover and cook on high-heat setting for 2 1/4 to 2 3/4 hours or until center is set. Carefully lift with foil strips to remove dish; discard foil strips. Cool completely on a wire rack. Cover and chill for 4 to 24 hours. To serve, spoon cheesecake into dessert dishes. If desired, garnish with raspberries. Rate it Print Nutrition Facts (per serving) 253 Calories 19g Fat 15g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 253 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 131mg 44% Sodium 159mg 7% Total Carbohydrate 15g 5% Protein 6g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.