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.)
Jamie Kay says
This is the best keto-friendly cheesecake that I have tried so far - delicious!!
Mamma C says
Hi Jamie- That's great to hear! I know people have used a sugar substitute to make this keto.
Susan says
Never worry about a cracked top of the cheesecake. Chef Michael Symon shared his dad’s secret . Heat a 10 ounce jar of fruit spread until it is pourable. Pour the fruit spread over the top the cheesecake and let it drip over the sides. It looks beautiful and no one will know the fruit spread is covering the cracks!
Mamma C says
Hi Susan - I love that idea! Thanks for sharing.
Valerie says
How would I alter the recipient to make it a pumpkin cheesecake?
Mamma C says
Hi Valerie - I've never made a pumpkin version, but one reader did. She said she left out one block of cream cheese and added one can of pumpkin (15 ounces I assume) and 1 tablespoon of pumpkin pie spice. If you try it, let me know how it goes.
Linda says
Have you made this with Stevia or another natural sugar substitute?
Mamma C says
Hi Linda - I haven't tried it, but some readers have used Swerve or monk fruit sweeteners with success.
Megan says
I’ve made this recipe with great success and the GF people in my life were beyond thrilled! But I have to ask, is it possible to add a layer of graham cracker crust to the bottom? Or would that totally alter the results?
Mamma C says
Hi Megan - I'm glad you've been thrilled with the recipe! I haven’t tried making it with a graham cracker crust, but another reader did and said it was good. If you are baking the crust with the cheesecake, remember not to fill your pan with batter any higher than 3/4 full (or consider halving the cheesecake ingredients).
Kerrie says
Made this today for my beautiful mom's 79th birthday. This was the first time I have ever attempted a cheesecake, so I was pretty nervous, and had a backup birthday dessert plan just in case, but turned out so beautifully! Light and sooo delicious! I only had a 9 inch springform so I halved the recipe as suggested in the comments and it worked perfectly. New family tradition started! Thank you for the wonderful recipe!
Mamma C says
Hi Kerrie - I just made this cheesecake last night for my son's birthday today! I'm so glad your family enjoyed it. Happy Birthday to your beautiful mom!
Melinda says
I love cheesecake but have some questions:
1) Can you substitute the sugar for erythritol? Should it be granulated or powdered?
2) Can you make a smaller portion? There are wilton 4 inch mini springform pans. How would I modify the recipe (reduce the quantity of ingredients) , cooking time and potentially the temperature to adjust for the smaller serving?
3) Due to its airy, fluffy nature, can this cheesecake be frozen?
4) Finally, can a version of this recipe be adapted to microwave cooking ?
Know these questions are unusual, but I’m the only person in my family who likes cheesecake, so am looking for some single or double serve options.
Mamma C says
Hi Melinda - As the recipe states, you can freeze this cheesecake for up to three weeks. Some readers have substituted monk fruit sweeteners with good success. I'd use the granulated. I have not tested this in the microwave. People have halved the recipe, and it worked well. I've never tested it in a 4-inch pan. I encourage you to read through the comments to get more insight from others who have made this.
Jaclyn says
I made this cheesecake and followed the recipe perfectly but my top browned. Also, it looked like it was fluffy when I first took it out of the oven and now it seems to have fallen and become dense. I used a gas oven; what do you think I did wrong?
Mamma C says
Hi Jaclyn - It's hard to say, unless it has something to do with your oven. I've had the cheesecake with a browned top before (when someone else made it) and it was still delicious. I'm hoping your cheesecake will be delicious as well after it has chilled.
valerie says
when do you take it out of the springform pan?
Mamma C says
Hi Valerie - After the cheesecake has chilled overnight, you can remove the ring of the springform and slice the cheesecake. Keep the bottom portion of the pan under the cheesecake, because it will be too hard to transfer the cheesecake off of it. You can place the cheesecake with the bottom of the pan onto a cake stand, if you wish. You also can store the cheesecake in the springform, covered in the refrigerator. I've updated the recipe instructions to include this information.
Darlene says
I'm currently making this for the umpteenth time, and thought I'd mention that halving the recipe works great. I'm not always able to finish them before they were going bad in the fridge, so I started halving all the ingredients. The bonus this way is it all fits in my single springform pan, instead of only filling it up 3/4 and then having to put the rest in some other baking dish. You rock, Mamma C!
Mamma C says
Hi Darlene - Bless you for letting me know that! That sure does come in handy. By the way, I have a chocolate version of this cheesecake that you might like.
Darlene says
Ooooo, nice, thank you! I'm definitely checking it out. 🙂
Mamma C says
Everyone who's tried it is raving. I hope you love it!
Lee says
I absolutely love this recipe. I use it with my own homemade cookie crust and it turns out excellent every time! I bake mine at 350 degrees because I have a gas stove. I turn the oven off after it has baked for 70 minutes, I leave it in the oven without opening the door for another for another hour. It turns out perfect! Thank you for sharing !!!!
Mamma C says
Hi Lee - Wow, that sounds fantastic with the cookie crust! I make pies with sugar cookie crust and love them. Do you pre-bake the crust at all? Thanks for sharing your adjustments!