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.)
Michelle Ferrand says
Using a water bath to cook the cheesecake in is absolutely the best thing to do! So glad you included that tip 🙂
Mamma C says
Yeah, knock on wood, the cheesecake hasn't cracked for me using that method.
Julie E says
Made this for Thanksgiving! Huge success! Been gluten free for 4 months and this was perfect. The family did not miss the crust at all. So light and fluffy and perfect. Thank you thank you.
Mamma C says
Yay! I'm glad this was a hit, Julie. I love that this is popular with not only those on a gluten-free diet, but everyone else too. 🙂
Anna Craigs says
Made this cheesecake recipe with a few little tweaks. I added a tablespoon of cornstarch to be sure it was firm and a little lemon rind and vanilla to give it a little more depth of flavor. Served it at Thanksgiving with strawberries and it was the absolute favorite.
Mamma C says
That sounds so good, Anna! Thanks for sharing your tweaks. I'm glad it was the Thanksgiving favorite!
Angela says
Idea for a chocolate version?
Mamma C says
Angela, I've never tried making a chocolate version of this cheesecake and can't vouch for the results. However, you might try melting 8 ounces of semi-sweet chocolate baking bars, letting the chocolate cool a bit, and then adding it to the batter. You might want to taste the batter to get a sense of whether any adjustments need to be made. I'd love to hear back if you try it.
Jennifer A Clifton says
Have you tried to make this with a crust? Do you think it would work? I made it once already following the recipe exactly...DELICIOUS! Am going to make again for thanksgiving but think it would be even more amazing with a yummy buttery graham cracker crust. I'm not a really experienced baker so not sure if a crust can be used. Thank you.
Mamma C says
Jennifer, I've never tried this with a crust. Another reader mentioned she used a crust, and hers turned out fine. (I don't know what type of crust, though.) I researched some other recipes with graham cracker crust, and they all bake at lower temps than this recipe, and some call for pre-baking. So, I don't have a definitive answer for you. One reader asked about using a no-bake crust and transferring the cheesecake onto it, and I recommended she freeze the cheesecake first before trying to transfer it to a crust (otherwise, it'd fall apart.) If you do try making this with a crust, I'd love to hear how it went.
Jennifer A. Clifton says
Thank you for your reply. I think I will make it per the recipe for Thanksgiving and then try with a crust at another time. Thanksgiving is not the time for me to get brave lol. Have a great holiday!
Mamma C says
I'm with you! Thanks, Jennifer. Have a great Thanksgiving!
Cinnamon Flowers says
Hi. I have a 9in springform pan. I filled it 3/4 way up and have lots of batter left still. I have already filled 6 eight ounce ramekins. And have enough for a few more. Is there typically this much batter left? Also how long should I cook the 8 ounce ramekins do them at 400 degrees for a set amount of time and then reduce for the second amount of time like the big one?
Mamma C says
Cinnamon, I usually only have enough extra batter for a couple of ramekins, and I have a 9-inch springform. I wonder if your pan is more shallow than mine. Maybe you can put your extra batter in something larger than ramekins? Perhaps a pie dish? I bake my ramekins right along with the rest of the cheesecake (on a different rack) and do everything the same with the temperature and time. It's important not to open the oven during the process.
Julie says
I made this last night and ate a piece this morning...IT IS SO GOOD. I have severe food allergies, so I had to make a few modifications. I used 4 blocks of greek yogurt cream cheese because I can't count :P. I used vanilla greek yogurt that I let sit out for a few hours to lose some moisture in place of the sour cream. I used xylitol at the same ratio and added 2 TBLS double vanilla because I like vanilla. It made so much that I filled my springform and a 9x9 square pan! To be fair, I did have crust in the pans, but still, has more than enough for two pans. I'm getting 24 servings *generous sized portions as well* from this recipe! My oven is temperamental so I need to just cook it at 350 for one hour and it's done. I will make this again. THANK YOU FOR THIS RECIPE
Mamma C says
Thanks for letting me know about your substitutions, Julie! That's really helpful. Enjoy!
Nicole says
How would this hold up to transferring? I want to make a rice crispy crust (no bake) with a baked cheesecake. Could I bake this and transfer it to a separate crust easily?
Thanks!
Mamma C says
That's an interesting question, Nicole. I've never tried transferring it to a crust, but I'm thinking the cheesecake would have to be frozen solid in order to hold up during the transfer. Otherwise, the cheesecake is so soft that it would probably be a mess. Let me know if you try it!
Rose says
Not sure what went wrong, used a 10" springform pan and it seemed like way too much batter even for that. So ended up putting some in ramekins just in case. Thank goodness I did because the 10" pan overflowed as it was. It's now sitting in the oven and has flopped down. What is the depth of the 10" springform your using (not sure if they are standard 2 3/4")?
Mamma C says
Rose, I use a 9-inch springform that is 3 inches high, but I fill it only 3/4 full, then use ramekins for the remaining batter. I'm checking with my friend who makes this in her 10-inch springform. It sounds like no matter the size of the pan, it should be filled no more than 3/4 full. I will make a note in the recipe. I'm sorry yours overflowed!
Rahul says
Hi. Am from India,
Love cooking for my kids when i am not working
And when they wanted to have home made cheesecake, yours is the recipie i tried and turned out just as it should have. have done twice now. Loved by all.
Mamma C says
Rahul, I'm so happy your family loves this cheesecake! I appreciate you letting me know. I hope you will try other recipes here as well.