This Fluffy Crustless Cheesecake is simply the best, and it happens to be gluten-free! This New York-style cheesecake has fans all over the world! It's one of the most popular recipes on Cooking with Mamma C.
This Fluffy Crustless Cheesecake is the best cheesecake I've ever tasted! And it's become a holiday tradition for many Cooking with Mamma C visitors, ever since I posted the recipe in 2014.
I'm almost at a loss for words in trying to describe this New York cheesecake without crust. It's fluffy, airy, luscious, creamy and so delicately soft.
It's pure decadence! And, since it's flourless, this is a gluten-free cheesecake.
Delicious on its own, it's flavored with vanilla and is just begging to be accented with your favorite cheesecake topping. I've tried it with homemade versions of chocolate liqueur, strawberry liqueur and limoncello.
I know. To die for!
But it's excellent with non-alcoholic toppings like Italian Strawberries with Sugar and Lemon, caramel sauce and raspberry coulis.
We enjoy this crustless cheesecake on our trips to Connecticut to visit my in-laws for the holidays. A dear family friend makes it, and my mother-in-law stores it in the freezer to thaw when we arrive.
I asked for the recipe several years ago, and the rest is history!
Recipe ingredients
Cream Cheese - You'll need five, 8-ounce blocks for this tall cheesecake. We're not messing around!
You can use full-fat or low-fat cream cheese. Just make sure it's softened.
Sour Cream - The addition of sour cream to the batter makes this a New York-style cheesecake recipe. Use regular or low-fat sour cream.
Eggs: We're using large eggs here. I haven't tested this with other sizes.
For a keto cheesecake
You can easily make this no-crust cheesecake low carb. To make a keto crustless cheesecake, replace the sugar with a keto-friendly sweetener. Monk fruit sweetener (affiliate link) has the best taste, in my opinion.
How to make fluffy cheesecake
The key to this fluffy cheesecake recipe is beating in lots of air for volume! Besides beating after adding each ingredient, you'll beat the cheesecake filling for seven minutes.
See the recipe card at the end of this post for full instructions, but here's an overview.
Tips for the best crustless cheesecake:
- To prevent lumps, let the cream cheese, eggs and sour cream come to room temperature before starting. Beat each block of cream cheese one at a time, until it's smooth and creamy. Add each ingredient one at a time, beating after each addition, just until combined, then mix everything for seven minutes.
- To prevent over browning, move your top oven rack down to the second lowest position and bake your cheesecake there, with nothing above it so there's room. Also, if you have a dark springform pan, you'll need to reduce the oven temperature by 25 degrees. Note that your cheesecake will still taste good if it does get brown on top.
- To prevent cracks, bake your cheesecake in a water bath (bain marie) by filling a roasting pan ¼ full with hot water and placing your springform pan (affiliate link) with the batter in it. When done baking, leave the cheesecake in the oven with the door ajar for one hour.
- To prevent water from seeping into your springform pan, place your springform in a large pie dish first. Then set the pie plate with the springform in the water bath and proceed. If you don't have a pie dish large enough, you'll need to wrap the outside of the springform pan with heavy-duty foil (or a double layer of regular foil), covering the bottom, up the sides and inside the top of the rim.
How to tell when cheesecake is done
The cheesecake is done when the top is set, except for a small circle in the middle. Don't insert anything into the cheesecake to test it, or it will crack.
Turn off the heat and let the cheesecake stay in the oven with the door ajar for one hour. This allows the cheesecake to finish cooking in the center while the cake cools down gradually.
Frequently asked questions
You can freeze this cheesecake for up to three weeks with good results. The texture starts to change after that, but it can be used within two months.
Cover the cheesecake (whole, partial or sliced) with plastic wrap, then foil. You can leave the cheesecake in the springform pan and just wrap the whole thing.
Thaw the cheesecake in the refrigerator overnight or let it sit out at room temperature for 2-4 hours. You can thaw an individual slice in the microwave on the defrost setting for less than a minute.
You just need to release the buckle, then lift the sides of the pan to remove the circular frame. Keep the cheesecake on the bottom portion of the pan, however. You can even place the cheesecake with the base of the pan on a cake stand.
More dessert recipes to love
- Chocolate Cheesecake - A chocolate version of this gluten-free crustless cheesecake!
- Creamy Cheesecake with Sour Cream Topping - A family favorite for decades!
- Lemon Lush Dessert - A recipe made from scratch!
- Torta Caprese - A flourless chocolate-almond cake that's gluten free!
If you try this Fluffy Crustless Cheesecake, be sure to leave a comment and a rating!
Fluffy Crustless Cheesecake (NY Style)
Video
Ingredients
- 5 (8-ounce) blocks cream cheese (at room temperature)
- 6 eggs (large)
- 1 ⅓ cups granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 pint sour cream (low-fat is fine)
Instructions
- Two hours ahead of time, unwrap the cream cheese blocks and set them out at room temperature to soften. Set out the eggs and sour cream also. When the cream cheese is softened, start the recipe.
- Move the top oven rack down to the second lowest position in your oven, with nothing above it (to prevent over browning the cheesecake). Preheat the oven to 400 degrees F. (If using a dark springform pan, you'll need to reduce the oven temperature by 25 degrees F for this recipe, or the cheesecake will brown too much. You'll start at 375 degrees, then lower to 350 degrees.)
- Grease a 10-inch springform pan. (See notes if you have a 9-inch springform.)
- Fill a roasting pan ¼ full with hot water. Prepare your springform pan to prevent water from seeping into it during baking. If you have a large pie dish, place the springform in it. If you don't have a pie dish large enough, you'll need to wrap the outside of the springform pan with heavy-duty foil (or a double layer of regular foil), covering the bottom, up the sides and inside the top of the rim.
- In a large mixing bowl, add one block of cream cheese and beat it until creamy. Continue adding one block of cream cheese at a time and beating well, scraping the bowl as needed. There must not be any lumps in your batter. Add the eggs one at a time, mixing after each addition on low. Add the remaining ingredients one at a time, mixing to combine after each addition. When all ingredients have been added, beat on high (or as high as you can without splashing) for seven minutes.
- Transfer the batter to the springform pan (filling it no more than ¾ of the way to the top; see notes for what to do with extra batter). Place the springform and bottom pie dish in the water bath and bake for 10 minutes at 400 degrees F. (Use 375 degrees for a dark pan.) Then lower the temperature to 375 degrees (use 350 degrees for a dark pan) and bake for 40-55 minutes, or until the top is set except for a small circle in the middle. Do not insert anything into the cheesecake to test it, or it will crack. Turn off the heat and let the cheesecake stay in the oven with the door ajar for one hour.
- Leave the cheesecake in the springform pan and let it finish cooling on a wire rack. Refrigerate it overnight before slicing it. Leave it uncovered the first night if you can, unless you have strong odors in your fridge from onions or something. (See notes.)
- To slice, remove the outer circle of the pan and dip a knife in warm water to make the cuts, wiping the knife clean after each slice. (Keep the bottom of the pan under the cheesecake. You can even place the cheesecake with the bottom portion of the pan on a cake stand.)
- Store the cheesecake covered in the refrigerator (you can keep it in the springform) for up to three days or freeze it for up to 3 weeks. Wrap it in plastic, then foil before freezing it. Thaw the cheesecake in the refrigerator overnight or let it sit out at room temperature for 2-4 hours. You can thaw an individual slice in the microwave on the defrost setting for less than a minute.
Notes
- Even if you have a 10-inch springform, just fill it ¾ full so it doesn't overflow.
- If you only have a 9-inch springform pan, fill it ¾ full with the batter. Bake the remaining batter in two ramekins or another suitable baking dish, in a water bath, ideally in a separate oven, so you can pull out them out earlier without affecting the springform cheesecake. I bake my extra batter in a separate oven for 10 minutes at 400 degrees, then 25 minutes at 375 degrees, then leave it in the oven with the door ajar for 20 minutes. If you don't have a separate oven, bake the ramekins/baking dish in the same oven with the springform cheesecake for the full amount of time (it's important not to open the oven during baking) and just know that the ramekins/baking dish will come out a bit overcooked, but tasty.
- Some readers have halved the recipe with good results.
- Whenever I cover the cheesecake with foil or wrap the first night, a few drops of moisture pool on top of the cheesecake, leaving a water stain on its surface. If you don't have strong odors in your fridge, try leaving the cheesecake uncovered for the first night.
- I have never tried making this with a crust.
- This cheesecake is barely adapted from a Williams Sonoma recipe.
Nutrition
(Recipe Source: Barely adapted from family friends Lee and Carol, who said it originally came from Williams Sonoma. Originally published on December 22, 2014 and updated now with additional photos and information.)
Daniel says
This is perfect for my low-carb diet. I will substitute the sugar with sweetener.
Mamma C says
Daniel, I'd be interested in what sweetener you use and how it turns out. Let me know!
Dirce says
My cake tastes good, but it rose really high while it was baking then fell when I cooled it with the oven ajar. So maybe I whipped it too much before baking?
Mamma C says
Hmmm. I haven't encountered that before. Was your cream cheese at room temperature when you started? If it was still cold, it would require longer beating and cause more air to be incorporated. Also, I wonder if the eggs were overbeaten? It helps to mix each egg on low, just until smooth. I hope we can figure this out, Dirce.
Dirce says
I think what happened is I beat the eggs and cream cheese too hard, I'll be more careful next time. This is the first time I've ever made cheesecake. Great recipe though, it tastes very good. Thanks!
Mamma C says
OK, Dirce. Thanks for letting me know. Your feedback helps all of us. Enjoy!
Andromeda Nguyen says
Can you please make a video tutorial for this recipe?
Mamma C says
I will make a note to try to do that when I can, Andromeda. In the meantime, if you have a question about how something is done, let me know.
Kate says
This was a simple recipe to reduce the amounts of all the ingredients by 1/4 so the amount of batter was perfect for a 9" pan, which I have. I just baked it, it looks perfect, smells incredibly good, and it's gonna kill me to wait until tomorrow to taste it!
Mamma C says
Kate, it's good to know that just reducing everything by 1/4 works for the 9-inch pan. And I know how hard it is to wait to dive into this cheesecake! I hope you enjoy it! Thanks so much for your comment.
Katie says
Thanks for the advice! I'm going to try it. I wasn't sure if adding in the 15 oz pumpkin would skew the density or if I needed to reduce the sour cream.
I'll be sure to let you know the results!
Mamma C says
That's a good question. I have no idea. You are brave for experimenting for Thanksgiving! Maybe try it today or tomorrow so that you have time for a backup plan?
Joann says
Made your cheesecake for a luncheon last weekend and it was devoured in it's entirety !!
Friends actually said "Joann, you said you couldn't bake!" Ha-ha....see, you helped me get over my baking anxiety and it was awesome!!!
Thank you so much for sharing these amazing recipes and stories!!!
BTW...I directed all to your blog
Mamma C says
That's fantastic, Joann! You no longer can say you can't bake. You can take on anything! Thanks so much for letting me know and for spreading the word.
Bridget says
I made the cheese cake. It turned out perfect! I absolutely love it. I have another cheese cake recipe that I've been following for years but it definitely doesn't get high and fluffy like this one. Thank you so much for the recipe!
Mamma C says
Bridget, I'm happy to hear that! Thanks so much for letting me know. I haven't had cheesecake this fluffy before.
Sandra says
Can you substitute Splenda for sugar?
Mamma C says
Sandra, I've never tried it with Splenda. I'm guessing it would work though. Splenda is sweeter than sugar, so you'd have to adjust the amount. I'd refer to the directions on the Splenda. Please let me know if you try it!
Joann says
BTW....used my springform pan only twice in 20 years!! So excited !!!
Mamma C says
Yes! You can do it, Joann! I've barely used my springform too, which explains why I discovered the hard way that it leaks. Oh, and I want to give you a bottle of the chocolate liqueur. I'll message you.
teresa says
i just put it in the oven, and it is filled almost all the way to the top. it is a 10" springform, but that batter is FLUFFY! is it going to overflow????
Mamma C says
Teresa, I fill my pan 3/4 full (my 9-inch pan). Others have fit theirs in the 10-inch without a problem, but if yours is nearly to the top it might overflow. I'm not sure if it's too late to remove some batter. Let me know how it goes.
Mamma C says
I checked with my friend who always makes this in her 10-inch springform. She says the pan is pretty full with batter usually, but it has never overflowed.
Sanja says
Yes it will overflow. Mine went everywhere.
Mamma C says
Oh no! What size pan did you use?
Nolia millett says
I can't make cheese cake around my house. People open the oven door when baking. They want to cut the cheese cake when it's hot, or when the oven door is half open to cool it they open it to see what's in the oven. Forget it when trying to put it in the fridge for the night.
Mamma C says
Haha! I get it, Nolia. I go through a version of that each time I have to photograph a recipe for the blog, Lol. It sounds like a no-bake cheesecake might be the best bet for you. I don't have any on my site (as of today), but I'm sure you could find some good ones online.
Don says
make no bke cheesecakes lol
Joann says
OMG...Bob loves cheesecake and that looks amazing!!! Ok, I feel brave and ready to take on the challenge!!! I'm trying this out TODAY....No fear!!
Chris @ The Café Sucré Farine says
Wow, this cheesecake looks spectacular!! So simple but so... good! Have a blessed Christmas!
Mamma C says
And it goes with everything. 🙂 Merry Christmas to you, Chris!
David Ohanesian says
How does one make a very rich New York deli style cheese cake crust less.
Mamma C says
I haven't tried making that, David. There are several recipes online though, if you Google "crustless New York cheesecake."
Annie @ ciaochowbambina says
...And now we know you love it! Which means it's got to be good!! What a beautiful cheesecake...your pictures are awesome. I could eat this on its own, with the chocolate liqueur, or the limoncello...they all sound so good! What a lovely recipe to share this time of year! And again...wishing you a lovely holiday with your family, Andrea!!
Mamma C says
Thanks, Annie! I'm glad you like the photos. I was concerned I wasn't doing the cheesecake justice, lol.
Denise | Sweet Peas & Saffron says
What a gorgeous cheesecake, I've never used a waterbath before and mine always always always crack! This looks so fluffy and light for a cheesecake, and downright delicious!
Mamma C says
Thanks, Denise! I've been swooning over this for years and am so glad I finally learned to make it.