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.)
Beth says
I cooked my extra filling in a double boiler until it reached a temp where the eggs are cooked. Stirring consistently and checking the temp often. It's cooling and I hope to use it in a small parfait and might add a little lemon to it as well once cooled.
Mamma C says
Hi Beth - Oh, that's an interesting idea!
Paula Nichols says
Hello- going to try this recipe. Love that there’s no crust. Have you ever added some lemon zest and fresh lemon juice/or lemon extract for a lemony flavor? My family is lemon-crazy!
Thanks.
Mamma C says
Hi Paula - I haven't tried a lemon version, but you should be able to use lemon extract instead of vanilla and also add a tablespoon of lemon zest. Make sure to pat the zest dry first.
Nasha says
I want to make this cheesecake for a diabetic and don’t have monkfruit, but I do have Splenda for baking. Has anyone tried it using Splenda?
Mamma C says
Hi Nasha - I haven't heard from anyone who made this with Splenda, so I can't advise you.
Pom says
I usually use Maltital as a sweetener which is around 70% sweet compared to sugar. But I don't love too much sweet, so I always replace it at the same ratio as sugar.
Mamma C says
Hi Pom - I haven't heard of that one. Thanks for sharing!
Elyse says
Can you tell me did you try it for a diabetic? I am interested in trying that too?
Mamma C says
Hi Elyse - I don't know if the other commenter will see your question. I haven't tried using a sugar substitute for diabetics, but if you read through the comments on this recipe, you'll see what others have used and how they liked it.
Marjorie says
So good!!
Mamma C says
Hi Marjorie - I'm so happy you enjoyed the cheesecake! Thanks for leaving a review.
Sherrie Calle says
Delicious, creamy and nice height. I followed exact recipe. I had left it on counter a few hours and then opened the springform pan but it split in the middle. Was it still too warm?
Mamma C says
Hi Sherrie - This cheesecake needs to be refrigerated overnight before slicing it. That's stated at the top of the recipe card, and I just added another mention of that in the steps. I'm glad you enjoyed it!
Jill says
You mentioned using monk fruit sweetener to replace the sugar for a keto version. Thank you for the suggestion! Just want to confirm that the instructions on the affiliate link (cup for cup replacement) are correct for your recipe?
Mamma C says
Hi Jill - Several commenters say they have used monk fruit sweetener successfully in this recipe, and no one has mentioned changing the amount that was originally for sugar. I haven't tried it myself, so I can't give you more specific advice. Please let me know if you try it.
Lindsey Harrison says
Anyone tried adding fruit to it? My partner has requested a lemon and blueberry version of this. Will it make much difference grating lemon zest and adding some blueberries?
Mamma C says
Hi Lindsey - I haven't tried it. It would be safer to add the blueberries on top of the cheesecake after it has chilled for at least eight hours or overnight.
Ginger says
I use cooking bags, like for a turkey, when doing something in a water bath...SUPER easy!
Mamma C says
Hi Ginger - Oh, that's interesting!
Athena says
It saved me I was already to make it with gradcrakers, put the spring pan in bano Maria and water seeping into it . I rush to find your recipe and you save me.
Mamma C says
Hi Athena - I'm so glad you found this cheesecake recipe! Thanks for letting me know.
Robin says
This looks fabulous! Has anyone ever adjusted the recipe for the smaller 6 inch spring form pan?
Mamma C says
Hi Robin - You could try reducing the recipe ingredients by half.
Mama Leah says
This is very similar to something called fire house cheesecake I saw Bert Wolf present on TV in the 80’s. Nothing compares to this cheesecake. We have been making it for almost 40 years. One hack that we did learn Was to soak a towel in water and put it around the cheesecake in the roasting pan instead of putting water in it. Also adding a little splash of milk to keep it from cracking. Everyone that eats this raves about it. I only make it one time a year and that is at Christmas and everybody really looks forward to it. Glad to see the recipe is still out there❤️
Mamma C says
Hi Mama Leah - Oh, that's interesting! It is the best cheesecake!
Camille Banks says
Hello, I was just wondering, when you say you add a splash of milk to prevent it from cracking, do you mean mixed in the batter before pouring it into the pan or on top of the batter prior to putting it in the oven?
Thank you!
Mamma C says
Hi Camille - This cheesecake won't crack if you follow all of the recipe instructions carefully. I've never added a splash of milk to it.
Jane says
This was the best cheesecake I’ve ever had, yet alone made. Everyone loved it. I made the Italian strawberries for a topping. Perfect. You have the best recipes! Thank you so much.
Mamma C says
Hi Jane - Oh, that's the best combination! I'm so glad you loved this cheesecake and am enjoying my recipes. You're welcome!