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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.

Ingredients

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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

Find it online: https://annakocht.com/fluffy-new-york-style-crustless-cheesecake-recipe/