![Image of Fluffy Crustless Cheesecake](https://images.getrecipekit.com/20240801063028-fluffy-crustless-cheesecake.webp?class=16x9)
Fluffy Crustless Cheesecake
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
American
Servings
14
Prep Time
20 minutes
Cook Time
65 minutes
Calories
452
This Fluffy Crustless Cheesecake is a New York-style delight that’s both decadent and gluten-free!
It's a popular recipe from Cooking with Mamma C, known for its fluffy texture and rich flavor.
Ingredients
- 5 (8-ounce) blocks cream cheese (at room temperature)
- 6 large eggs
- 1 ⅓ cups granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 pint sour cream (low-fat is fine)
- 10-inch springform pan
- Roasting pan
- Large pie dish (optional, for water bath)
- Heavy-duty foil (if no pie dish)
- Mixing bowls
- Electric mixer
- Wire rack
- Knife
- Cake stand (optional)
Tools
Directions
Preparation:
Two hours ahead of time, unwrap the cream cheese and set it out to soften. Also, set out the eggs and sour cream.
Preheat Oven:
Move the top oven rack to the second lowest position. Preheat your oven to 400°F. If using a dark springform pan, reduce the temperature to 375°F.
Prepare Pan:
Grease a 10-inch springform pan. Place it in a large pie dish or wrap it with heavy-duty foil to prevent water from seeping in during baking.
Mix Batter:
Beat one block of cream cheese at a time in a large mixing bowl until creamy. Add eggs one at a time, mixing after each addition. Then add sugar, salt, and vanilla extract, mixing to combine. Beat on high for 7 minutes.
Bake:
Transfer the batter to the springform pan. Place the springform in the roasting pan filled with hot water. Bake for 10 minutes at 400°F, then lower the temperature to 375°F and bake for 40-55 minutes, until the top is set except for a small circle in the middle. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
Cool and Store:
Let the cheesecake cool on a wire rack. Refrigerate overnight before slicing. If you must, leave it uncovered unless you have strong odors in your fridge.
Serving:
Remove the cheesecake from the springform pan. Slice using a warm, clean knife. Store covered in the refrigerator for up to 3 days or freeze for up to 3 weeks.
Recipe Note
Tips
- To avoid lumps, ensure all ingredients are at room temperature.
- Use a water bath to prevent cracks and over-browning.
- If using a 9-inch pan, bake any extra batter in ramekins or a separate dish.
If you try this Fluffy Crustless Cheesecake, leave a comment and rating!
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 452
- Carbs
- 23 grams
- 13%
- Protein
- 3 grams
- 5%
- Fat
- 37 grams
- 45%
- Fiber
- 0 grams
- 0%
- Sugar
- 22 grams
- 31%