Imagine a decadent cheesecake so creamy, so luxurious, that it melts in your mouth without the extra calories of a traditional crust. This Crustless New York Cheesecake is the ultimate dessert hack for those who want maximum flavor with minimal effort. Whether you're a seasoned baker or a kitchen novice, this recipe promises to transform your dessert game and impress even the most discerning sweet tooth.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 lbs cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing it with butter and lining the bottom with parchment paper.
- Allow cream cheese to sit at room temperature for about 30 minutes to soften completely. This ensures a smooth, lump-free batter.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes.
- Gradually add granulated sugar to the cream cheese, continuing to mix until the sugar is fully incorporated and the mixture is light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in vanilla extract and sour cream, mixing until the batter is completely smooth and no streaks remain.
- Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking and allow gradual cooling.
- Remove from the oven and let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- To serve, run a knife around the edges of the pan and carefully remove the springform sides. Slice and enjoy chilled.
Tips
- Room Temperature is Key: Ensure all ingredients, especially cream cheese and eggs, are at room temperature. This guarantees a smooth, lump-free batter.
- Don't Overmix: Mix ingredients just until combined to prevent incorporating too much air, which can cause cracking.
- Water Bath Alternative: If you want extra insurance against cracks, place a pan of hot water on the bottom rack of the oven while baking.
- Cooling is Crucial: The slow cooling process (leaving the cheesecake in the oven with the door slightly open) is essential to prevent surface cracks.
- Chill Thoroughly: Always refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set completely and develop its rich flavor.
- Clean Cuts: Use a hot, clean knife (wiped between each cut) for perfectly smooth slices.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 15g
Protein: 15g
Fat: 40g
Saturated Fat: 24g
Cholesterol: 220mg
