This Creamy Crustless New York Cheesecake is incredibly creamy and flavorful. If you love a rich cheesecake without a crust, this one is for you — it’s so satisfying it doesn’t need any crust or elaborate toppings.
What makes a New York cheesecake distinct? It’s smooth, rich, thick and dense — the sort of dessert where one small slice is deeply satisfying. Often served plain or with a simple sauce or fruit compote, New York cheesecake is a classic that’s decadent on its own.
The primary ingredients for this crustless version are cream cheese, sour cream, butter and eggs. Some variations use heavy cream instead of sour cream, but the goal is the same: a dense, silky cheesecake rather than a light and airy one.
Making cheesecake is easier than many people expect. The filling comes together quickly, but the process requires patience: the cake bakes for about two hours, rests in the oven, and then is chilled thoroughly before serving. That waiting time yields the best texture and flavor.
Below are practical tips to help you achieve a perfectly creamy crustless cheesecake.
Preparing the batter
- Bring all wet ingredients to room temperature before mixing.
- Beat the cream cheese until completely smooth and lump-free before adding other ingredients.
- Use a 10-inch springform pan as stated in the recipe; a smaller pan may cause the cheesecake to overflow.
- Generously butter the inside of the springform pan.
- Once you add the eggs, mix only until combined to avoid incorporating excess air.
Baking the cheesecake
- Wrap the outside and bottom of the springform pan in heavy-duty foil to protect it from water.
- Bake the cheesecake in a water bath. Place the foil-wrapped pan inside a larger roasting pan or sheet pan, then carefully pour hot water into the outer pan until it reaches about 3/4 of the height of the springform pan. The water bath helps the cake bake evenly and retain moisture.
- Do not overbake. The center should still wobble slightly and the edges will be set and a bit puffed; the cheesecake will finish setting as it cools.
Cooling the cheesecake
- When baking finishes, remove the cheesecake from the water bath and take off the foil. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about one hour. Slow cooling helps reduce cracking.
- After it reaches room temperature, wrap and refrigerate for several hours or overnight. Chilling is essential for the right texture and clean slices.
Creamy Crustless New York Cheesecake
- Author: Cindy Gibbs @ My Country Table
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
Description
This cheesecake is luxuriously creamy and flavorful — delicious served plain or with a simple sauce. It shines without a crust and pairs well with fruit, caramel or chocolate.
Ingredients
FOR THE CHEESECAKE
- 4 packages (8 oz each) cream cheese, softened
- 1 stick unsalted butter, room temperature
- 5 large eggs, room temperature
- 2 cups sour cream, room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 1 teaspoon fresh lemon juice (optional)
GARNISH (optional)
Toppings are optional — chocolate, caramel, or fruit compotes all work well. The recipe below is a simple chocolate sauce.
- 6 ounces dark bittersweet chocolate (at least 70% cacao), chopped
- 1 tablespoon coconut oil
Instructions
Preheat oven to 300°F (150°C).
- Heat a large saucepan of water to boiling, then turn off the heat and leave it on the burner to stay hot for the water bath.
- Prepare a 10-inch springform pan by generously buttering the inside. Wrap the pan bottom and sides tightly in two layers of regular foil or one layer of heavy-duty foil and set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese on medium-high until light and smooth with no lumps. Add the butter and mix for about 30 seconds.
- Add the eggs one at a time, mixing well after each addition. Then add the sour cream and mix to combine.
- Add the sugar, cornstarch, vanilla and optional lemon juice. Mix on medium speed until the batter is smooth and creamy, about one minute.
- Pour the batter into the prepared springform pan.
- Pull the oven rack out halfway and place a large roasting pan or sheet pan on it. Place the springform pan inside the larger pan, then carefully pour hot water into the outer pan until it reaches about 3/4 of the height of the springform pan. Slide the rack back into the oven.
- Bake for about two hours, until the top is golden brown. Ovens vary, so check for a slightly jiggly center with set edges.
- Remove the cheesecake from the water bath and immediately remove the foil. Let the cake cool completely at room temperature before unlatching the springform ring.
- Keep the cheesecake on the pan bottom and refrigerate until very chilled, preferably overnight.
- Serve plain or with your choice of toppings. For clean slices, see notes below.
Notes
To cut neat slices, either use unflavored dental floss or dip a sharp knife in hot water, wipe it dry, and slice, wiping the blade between cuts.
Freezing: Cheesecake freezes well for up to three months. Wrap a fully chilled cake tightly in several layers of plastic wrap and one layer of foil. To move it off the pan base, run a long knife under the bottom and transfer the cake gently to a foil-covered board.