Fluffy NY Style Crustless Cheesecake Recipe
This Fluffy Crustless Cheesecake is a classic New York-style dessert that is rich, creamy, and ultra-smooth without the distraction of a crust. Made with cream cheese, eggs, sugar, sour cream, and vanilla, it’s baked in a water bath to ensure a moist and delicate texture. Perfect for those who love a traditional cheesecake but prefer a lighter, crust-free version.
- Prep Time: 20 minutes plus 2 hours for cream cheese softening
- Cook Time: 55 minutes plus 1 hour cooling in oven
- Total Time: 3 hours 15 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cheesecake Base
- 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 the Cream Cheese: Two hours before starting, unwrap the cream cheese blocks and allow them to soften at room temperature along with the eggs and sour cream to ensure smooth mixing.
- Preheat the Oven: Adjust your oven rack to the second lowest position and preheat the oven to 400°F. If using a dark springform pan, reduce the temperature by 25°F to prevent overbrowning.
- Prepare the Pan: Grease a 10-inch springform pan. For a 9-inch pan, adjustments in filling might be necessary.
- Set Up Water Bath: Fill a roasting pan 1/4 full with hot water. Place the springform pan inside a large pie dish to protect it from water seepage, or wrap the springform pan exterior with heavy-duty foil to prevent leaks.
- Mix the Batter: In a large bowl, beat one block of cream cheese until creamy before gradually adding the remaining blocks, ensuring no lumps remain. Add eggs one at a time on a low speed, mixing well after each addition. Incorporate sugar, salt, vanilla extract, and sour cream one by one, mixing after each. Finally, beat the entire mixture on high speed for seven minutes to aerate.
- Bake the Cheesecake: Pour the batter into the prepared springform pan, filling no more than 3/4 full. Place the pan in the water bath and bake at 400°F for 10 minutes, then reduce the temperature to 375°F and bake for 40-55 minutes until mostly set with a slightly jiggly center. Avoid inserting a toothpick to test doneness. Turn off the oven and leave the cheesecake inside with the door ajar for one hour to cool slowly.
- Cool and Refrigerate: Let the cheesecake cool completely on a wire rack. Refrigerate uncovered overnight to set fully, unless the fridge contains strong odors.
- Slice and Serve: Remove the outer ring of the springform pan. Dip a knife in warm water before slicing to achieve clean cuts, wiping the knife between slices. Keep the cheesecake on the pan bottom for serving.
- Storage: Store covered in the refrigerator for up to three days or freeze wrapped tightly in plastic and foil for up to three weeks. Thaw frozen cheesecake overnight in the fridge or 2-4 hours at room temperature. Individual slices can be defrosted in the microwave on defrost setting for less than a minute.
Notes
- Using a water bath prevents cracking and promotes a creamy texture.
- If using a 9-inch springform pan, reduce batter quantity or baking time slightly.
- Wrap the springform pan thoroughly in foil if you do not have a pie dish to avoid water leakage.
- Allowing the cheesecake to cool slowly in the oven with the door ajar helps prevent cracks and texture issues.
- Leave uncovered in the fridge overnight for the best texture unless odors may be absorbed.
- The batter will rise slightly but do not overfill the pan to avoid spills.
- Slicing with a warm, clean knife ensures neat portions and minimal crumbling.
