Fluffy Crustless NY Style Cheesecake Recipe
This Fluffy Crustless New York Style Cheesecake features a rich, creamy texture without the traditional crust. Made with cream cheese, eggs, sugar, sour cream, and vanilla, it’s baked in a water bath to ensure perfect moisture and prevent cracking. Ideal for cheesecake lovers seeking a lighter, fluffier alternative with a classic tangy flavor.
- Prep Time: 15 minutes plus 2 hours to soften ingredients
- Cook Time: 1 hour 5 minutes (baking plus resting in oven)
- Total Time: 3 hours 20 minutes (includes chilling overnight)
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cheesecake Batter
- 5 (8-ounce) blocks cream cheese, at room temperature
- 6 large eggs
- 1 1/3 cups granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 pint sour cream (low-fat is fine)
Instructions
- Prepare Ingredients: Two hours ahead of baking, unwrap the cream cheese blocks and set them, eggs, and sour cream out at room temperature to soften.
- Preheat Oven and Position Rack: Move the top oven rack down to the second lowest position to prevent over-browning. Preheat the oven to 400°F. If using a dark springform pan, reduce the initial temperature to 375°F.
- Prepare Pan and Water Bath: Grease a 10-inch springform pan. Fill a roasting pan with hot water to about 1/4 full. Place the springform pan inside a large pie dish or wrap it with heavy-duty foil to prevent water from seeping in during baking.
- Mix Cream Cheese: In a large bowl, beat one block of cream cheese until creamy. Add remaining blocks one at a time, beating well after each addition to ensure no lumps remain.
- Add Eggs and Remaining Ingredients: Add eggs one at a time on low speed, mixing well after each. Then add sugar, salt, vanilla, and sour cream one at a time, mixing to combine after each. Beat the fully combined batter on high speed for 7 minutes without splashing.
- Transfer and Bake: Pour batter into the springform pan, filling no more than 3/4 full. Place the springform pan in the water bath and bake at 400°F for 10 minutes (375°F if dark pan). Reduce temperature to 375°F (or 350°F dark pan) and bake for 40-55 minutes until the top is set except a small center area. Avoid inserting anything into the cheesecake to prevent cracking. Turn off heat and leave cheesecake in oven with door ajar for 1 hour.
- Cool and Refrigerate: Remove cheesecake from oven and cool on a wire rack in the pan. Refrigerate overnight uncovered if possible, unless your fridge carries strong odors.
- Slice and Serve: Remove the outer springform ring. Dip a knife in warm water before slicing and wipe it clean after each cut for neat slices. Keep the cheesecake on the bottom pan for serving.
- Store Leftovers: Cover and refrigerate cheesecake for up to 3 days, or freeze up to 3 weeks wrapped in plastic wrap and foil. Thaw overnight in the fridge or for 2-4 hours at room temperature. Individual slices can be defrosted in the microwave on defrost setting for under a minute.
Notes
- If using a 9-inch springform pan, reduce the batter slightly or expect a thicker cheesecake.
- Using a water bath prevents the cheesecake from cracking and maintains moisture.
- Choose a light-colored pan to avoid excessive browning; if using a dark pan, reduce oven temperature accordingly as noted.
- Leaving the cheesecake uncovered in the fridge overnight prevents condensation and sogginess.
- Wrap well before freezing to protect against freezer burn and odors.
