No Crust Cheesecake

Indulge in the luscious simplicity of this No Crust Cheesecake—a velvety, melt-in-your-mouth dessert that ditches the traditional crust to put all the focus on its rich, creamy filling. Made with tangy cream cheese, a touch of sour cream for extra silkiness, and a hint of vanilla, this crustless cheesecake is baked to perfection in a water bath for a smooth, crack-free finish. With just 20 minutes of prep time, it's an easy yet elegant dessert that's perfect for any gathering or just treating yourself. Whether you’re a cheesecake purist or looking for a gluten-free option, this no-frills recipe delivers pure, indulgent flavor in every bite.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 24 ounces Cream cheese
• 1 cup Granulated sugar
• 1 cup Sour cream
• 2 teaspoons Vanilla extract
• 3 pieces Large eggs
• 2 tablespoons All-purpose flour (optional, for stability)
• 0.25 teaspoon Salt

Directions

Step 1

Preheat the oven to 325°F (160°C) and position a rack in the middle of the oven.

Step 2

Grease a 9-inch springform pan lightly with butter or non-stick spray and wrap the bottom of the pan tightly with aluminum foil to prevent leaks in the water bath.

Step 3

In a large mixing bowl, beat the cream cheese with a hand or stand mixer on medium speed until smooth and fluffy, about 2-3 minutes.

Step 4

Add the granulated sugar and beat again until well incorporated and smooth, about 1-2 minutes.

Step 5

Mix in the sour cream, vanilla extract, and salt. If using flour, sift it in at this step and blend until just combined.

Step 6

Add the eggs one at a time, beating on low speed after each addition until just mixed. Avoid overmixing to prevent air bubbles.

Step 7

Pour the cheesecake batter into the prepared springform pan and smooth the top with a spatula.

Step 8

Place the springform pan inside a larger roasting pan and create a water bath by filling the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Step 9

Carefully transfer the roasting pan to the oven and bake for 60 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle.

Step 10

Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.

Step 11

Remove the cheesecake from the water bath, unwrap the foil, and let it cool to room temperature on a wire rack.

Step 12

Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.

Step 13

To serve, carefully run a knife around the edge of the cheesecake to loosen it from the pan, then unlock and remove the springform ring. Slice and enjoy this rich, creamy dessert!

Nutrition Facts

Serving size	1285.9 grams (1285.9g)

Amount per serving	% Daily Value*
Calories	3894

Total Fat 295.20g	378%
Saturated Fat 172.60g	863%
Polyunsaturated Fat 10.10g
Cholesterol 1360mg	453%
Sodium 3092mg	134%
Total Carbohydrate 268.80g	98%
Dietary Fiber 0.40g	1%
Total Sugars 242.00g
Protein 69.10g	138%

Vitamin D 120IU	600%
Calcium 1053mg	81%
Iron 4mg	24%
Potassium 1137mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.3%

Protein: 6.9%

Carbs: 26.8%