New York Style Crustless Cheesecake
Indulge in the creamy decadence of this New York Style Crustless Cheesecake, a true celebration of rich, smooth, and velvety texture without the fuss of a crust. Made with a luscious blend of cream cheese, sour cream, and heavy cream, this cheesecake is perfectly balanced by a subtle hint of vanilla and a touch of tangy lemon juice. The recipe’s no-crust design ensures all the focus is on its luxuriously dense, yet melt-in-your-mouth filling. Baked with steam to prevent cracks and finished with a slow cool-down for flawless results, this dessert is a showstopping treat for any occasion. Perfectly elegant served plain or dressed up with fresh berries, a dollop of whipped cream, or a drizzle of caramel, this cheesecake is a must-try for anyone seeking the authentic New York cheesecake experience—taken to a new level.
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Recipe Information
Ingredients
- 32 ounces cream cheese
- 1.25 cups granulated sugar
- 1 cup sour cream
- 0.5 cup heavy cream
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 0.25 teaspoon salt
Instructions
Preheat your oven to 300°F (150°C) and grease a 9-inch springform pan generously with butter or non-stick spray.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the granulated sugar to the cream cheese, beating until well-combined and fluffy.
Add the sour cream, heavy cream, vanilla extract, and lemon juice to the mixture. Beat until smooth and fully incorporated, stopping to scrape down the sides of the bowl as needed.
In a small separate bowl, mix the cornstarch and salt together, then gradually add this to the cream cheese mixture. Combine thoroughly.
Add the eggs, one at a time, and beat on low speed after each addition until just combined. Avoid overmixing to prevent cracks in the cheesecake.
Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
Place the pan on the middle rack of the oven. On a lower rack, place a baking dish filled with hot water to create steam, which helps prevent cracks.
Bake for 80-90 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 1 hour to minimize sinking.
Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight before serving.
To serve, run a sharp knife around the edge of the springform pan to loosen the cheesecake, then release the springform latch. Slice and enjoy!
Nutrition Facts
Calories |
5405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 421.9 g | 541% | |
| Saturated Fat | 245.6 g | 1228% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 2081 mg | 694% | |
| Sodium | 3989 mg | 173% | |
| Total Carbohydrate | 326.6 g | 119% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 301.8 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 1328 mg | 102% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1576 mg | 34% | |
*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.
