Fluffy New York Style Crustless Cheesecake Recipe

Introduction

This Fluffy Crustless Cheesecake is a light, creamy dessert inspired by the classic New York style. It features a smooth texture without a crust, making it simple yet indulgent. Perfect for cheesecake lovers seeking an effortless treat.

Ingredients

• 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

1. Step 1: Two hours before you start, unwrap the cream cheese blocks and let them soften at room temperature. Set the eggs and sour cream out as well.
2. Step 2: Adjust the oven rack to the second lowest position and preheat to 400°F. If using a dark springform pan, reduce temperature to 375°F, then lower to 350°F later.
3. Step 3: Grease a 10-inch springform pan. If using a 9-inch pan, note that adjustments may be needed.
4. Step 4: Fill a roasting pan with hot water to about 1/4 full. Prepare your springform pan for a water bath by placing it in a large pie dish or wrapping it with heavy-duty foil to prevent leaks.
5. Step 5: In a large bowl, beat one block of cream cheese until creamy. Add remaining blocks one at a time, beating well and scraping the bowl to avoid lumps. Add eggs one at a time on low speed, then add sugar, salt, vanilla, and sour cream, mixing after each. Beat on high for seven minutes without splashing.
6. Step 6: Pour batter into the springform pan, filling no more than 3/4 full. Place the pan in the water bath and bake for 10 minutes at 400°F (or 375°F for a dark pan). Lower oven temperature to 375°F (or 350°F for dark pan) and bake for 40-55 minutes until mostly set with a slight jiggle in the center. Avoid inserting anything to test doneness. Turn off oven and leave cheesecake inside with the door ajar for one hour.
7. Step 7: Let the cheesecake cool completely on a wire rack while still in the pan. Refrigerate uncovered overnight unless your fridge has strong odors.
8. Step 8: To slice, remove the outer ring of the springform pan. Dip a clean knife in warm water, wipe it dry, and cut slices, wiping between cuts. Keep the cheesecake on the pan base for serving.
9. Step 9: Store covered in the refrigerator for up to three days, or freeze wrapped in plastic and foil for up to three weeks. Thaw overnight in the fridge or for 2-4 hours at room temperature. Individual slices can be defrosted briefly in the microwave on the defrost setting.

Tips & Variations

• For a smoother batter, be sure cream cheese is fully softened before mixing.
• Using a water bath helps prevent cracking and keeps the cheesecake moist.
• If you only have a 9-inch springform pan, reduce batter amount slightly or bake for a shorter time.
• Add fresh berries or a fruit compote as a topping for extra flavor.

Storage

Store the cheesecake covered in the refrigerator for up to three days. For longer storage, freeze it wrapped tightly in plastic and foil for up to three weeks. Thaw in the refrigerator overnight or at room temperature for a few hours before serving. Reheat individual slices gently in the microwave on the defrost setting for under a minute if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use full-fat sour cream instead of low-fat?

Yes, full-fat sour cream works well and will make the cheesecake even richer. Low-fat sour cream is fine if you prefer a lighter dessert.

Why do I need to leave the cheesecake in the oven with the door ajar after baking?

This step allows the cheesecake to cool slowly, preventing sudden temperature changes that can cause cracking. It also helps the center finish setting gently.

Fluffy New York Style Crustless Cheesecake Recipe

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★★★★★

4.5 from 79 reviews

This Fluffy Crustless New York Style Cheesecake is a luscious, creamy dessert with a light, airy texture. Made without a crust and featuring the classic richness of cream cheese, eggs, and sour cream, it is baked in a water bath to ensure a smooth, crack-free finish. Perfect for cheesecake lovers craving a delicate and elegant treat.

• Author: Anna
• Prep Time: 2 hours 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 3 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prep Cream Cheese and Ingredients: Two hours before starting the recipe, unwrap the cream cheese blocks and set them out at room temperature to soften. Also set out the eggs and sour cream to come to room temperature.
2. Preheat Oven and Prepare Rack: Move your top oven rack down to the second lowest position to prevent over browning on the cheesecake. Preheat oven to 400°F (reduce to 375°F if using a dark springform pan).
3. Grease the Pan: Grease a 10-inch springform pan thoroughly to prevent sticking. For a 9-inch pan, reduce the batter slightly or expect a thicker cheesecake.
4. Prepare Water Bath: Fill a roasting pan with hot water about 1/4 full. To protect the springform pan from water seeping in, place it inside a large pie dish or wrap the outside of the pan completely with heavy-duty foil, covering bottom, sides, and rim.
5. Make Batter: In a large bowl, beat one block of cream cheese until creamy. Add remaining cream cheese blocks one at a time, beating well and scraping bowl to avoid lumps. Add eggs one at a time on low speed, mixing after each. Then add sugar, salt, vanilla, and sour cream one at a time, mixing to combine after each. Beat the whole mixture on high for 7 minutes carefully to avoid splashing.
6. Bake the Cheesecake: Pour batter into springform pan, filling no more than 3/4 full. Place pan in the water bath and bake at 400°F for 10 minutes (375°F for dark pans). Lower oven temperature to 375°F (350°F for dark pans) and continue baking 40–55 minutes until the cheesecake top is set except a small center circle is slightly jiggly. Turn oven off and leave cake inside with door ajar for 1 hour.
7. Cool and Chill: Remove cheesecake from oven and let it cool in the pan on a wire rack. Refrigerate uncovered overnight, unless strong odors are present, to avoid flavor absorption.
8. Slice Properly: Remove the springform outer ring carefully. Dip a sharp knife in warm water and wipe clean before each slice for neat cuts. Keep the cheesecake on the bottom pan when serving.
9. Storage: Cover and store cheesecake in the refrigerator for up to 3 days or freeze tightly wrapped in plastic and foil for up to 3 weeks. Thaw overnight in the fridge or 2–4 hours at room temperature. Individual slices can be thawed using the microwave defrost setting for under a minute.

Notes

• If using a dark springform pan, reduce all baking temperatures by 25°F to prevent excessive browning.
• If you have a 9-inch pan, adjust batter or expect a thicker cheesecake; baking times may vary slightly.
• Use heavy-duty foil to wrap springform pans completely when using a water bath to prevent leaks.
• Do not insert any utensils into the cheesecake to test doneness to avoid cracking.
• Uncovered refrigeration overnight improves texture but cover if strong fridge odors exist.
• Warm water-dipped knife makes slicing cleaner and easier.
• Cheesecake can be frozen; wrap carefully and thaw properly for best texture.

Keywords: crustless cheesecake, New York style cheesecake, creamy cheesecake, fluffy cheesecake, water bath cheesecake, easy cheesecake recipe