Crustless Cheesecake
Indulge in the silky, luxurious goodness of this Crustless Cheesecake, a lighter take on the classic dessert that's as creamy and satisfying as its traditional counterpart. With no crust to distract, the rich blend of cream cheese, sour cream, and a hint of lemon juice truly takes center stage, offering a velvety texture that melts in your mouth. Perfectly balanced with just the right amount of sweetness and a dash of vanilla, this cheesecake is baked to perfection with a slightly jiggly center for that iconic cheesecake allure. Easy to prepare in under 15 minutes and requiring no fussy crust, this recipe is ideal for both beginner and seasoned bakers. Serve it chilled with fresh fruit, whipped cream, or your favorite topping for a sophisticated dessert that’s undeniably irresistible. It's gluten-free, customizable, and perfect for any occasion—elevating your dessert game has never been simpler!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 16 oz Cream cheese
- 0.75 cup Granulated sugar
- 1 cup Sour cream
- 3 count Large eggs
- 2 tsp Vanilla extract
- 1 tbsp Lemon juice
- 2 tbsp Cornstarch
- 0.25 tsp Salt
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch round springform pan, paying extra attention to the bottom and sides.
In a large mixing bowl, beat the cream cheese and granulated sugar together using a hand or stand mixer on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
Add the sour cream and mix until just incorporated. Scrape down the sides of the bowl as needed.
Beat in the eggs, one at a time, on low speed. Avoid overmixing; blend just until combined after each egg addition.
Add the vanilla extract, lemon juice, cornstarch, and salt to the mixture. Continue mixing on low speed until everything is fully mixed and smooth.
Pour the batter into the prepared springform pan and gently tap the pan on the counter a few times to remove air bubbles.
Place the pan into the oven and bake for 50-55 minutes. The edges should be set while the center remains slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly cracked for 1 hour to slowly cool down. This helps prevent cracking.
After the hour, remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight for the best flavor and texture. Serve chilled with your favorite toppings, such as fresh fruit, whipped cream, or a drizzle of chocolate sauce.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 23.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
