My daughters and I are huge fans of cheesecake...but not so much of the graham cracker crust usually associated with cheesecake. We like ours without the crust, which is why this is the perfect cheesecake for us. Maybe for you, too. Top it any way you like—such as with fresh or canned fruit or this toffee-topped version—or savor it sans any topping at all. It's delicious either way.

2 8-ounce packages cream cheese, at room temperature

3/4 cup sugar

2 tablespoons flour

1/4 teaspoon salt

3 large eggs

1 cup sour cream

1 teaspoon vanilla

Heat oven to 325 degrees. Lightly coat 8- or 9-inch baking dish with cooking spray. In medium bowl, beat the cream cheese, sugar, flour, and salt until smooth. Add eggs, sour cream, and vanilla, and beat until smooth and creamy. Pour into baking dish. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool on wire rack, then in refrigerator.

When cooled, cut into nine or twelve servings, depending on desired size. Refrigerate leftovers.