No Crust Cheesecake
Indulge in the luscious simplicity of this No Crust Cheesecake—a velvety, melt-in-your-mouth dessert that ditches the traditional crust to put all the focus on its rich, creamy filling. Made with tangy cream cheese, a touch of sour cream for extra silkiness, and a hint of vanilla, this crustless cheesecake is baked to perfection in a water bath for a smooth, crack-free finish. With just 20 minutes of prep time, it's an easy yet elegant dessert that's perfect for any gathering or just treating yourself. Whether you’re a cheesecake purist or looking for a gluten-free option, this no-frills recipe delivers pure, indulgent flavor in every bite.
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Recipe Information
Ingredients
- 24 ounces Cream cheese
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 2 tablespoons All-purpose flour (optional, for stability)
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 325°F (160°C) and position a rack in the middle of the oven.
Grease a 9-inch springform pan lightly with butter or non-stick spray and wrap the bottom of the pan tightly with aluminum foil to prevent leaks in the water bath.
In a large mixing bowl, beat the cream cheese with a hand or stand mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Add the granulated sugar and beat again until well incorporated and smooth, about 1-2 minutes.
Mix in the sour cream, vanilla extract, and salt. If using flour, sift it in at this step and blend until just combined.
Add the eggs one at a time, beating on low speed after each addition until just mixed. Avoid overmixing to prevent air bubbles.
Pour the cheesecake batter into the prepared springform pan and smooth the top with a spatula.
Place the springform pan inside a larger roasting pan and create a water bath by filling the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Carefully transfer the roasting pan to the oven and bake for 60 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
Remove the cheesecake from the water bath, unwrap the foil, and let it cool to room temperature on a wire rack.
Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
To serve, carefully run a knife around the edge of the cheesecake to loosen it from the pan, then unlock and remove the springform ring. Slice and enjoy this rich, creamy dessert!
Nutrition Facts
Calories |
3960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.3 g | 384% | |
| Saturated Fat | 173.9 g | 870% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1423 mg | 474% | |
| Sodium | 3061 mg | 133% | |
| Total Carbohydrate | 259.3 g | 94% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 245.0 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1063 mg | 82% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 949 mg | 20% | |
*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.
