Here is a creamy, smooth no-crust cheesecake that is perfect for a special occasion. Skipping the crust keeps the focus on the cheesecake itself: rich, indulgent, and elegant.
Ingredients
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional, for added depth)
- 1/2 cup sour cream, at room temperature
- 1/4 cup heavy cream
- Optional toppings: fresh berries (strawberries, blueberries, or raspberries), fruit compote or jam, chocolate ganache or caramel drizzle, or whipped cream
Instructions
- Prepare the pan. Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan with butter or nonstick spray, then wrap the outside tightly in aluminum foil so no water leaks in during the water bath.
- Make the batter. In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 to 3 minutes. Add the eggs one at a time, mixing just until each is incorporated. Mix in the vanilla and the almond extract if using. Add the sour cream and heavy cream and mix on low speed just until combined, taking care not to overmix, which adds air bubbles.
- Bake. Pour the batter into the prepared pan. Set the springform pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. Bake for 60 to 70 minutes, until the edges are set and the center jiggles slightly when the pan is gently shaken.
- Cool. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to avoid the sudden temperature change that causes cracks. Remove it from the water bath and cool completely on a wire rack. Cover with plastic wrap and refrigerate at least 4 to 6 hours, preferably overnight, so it sets.
- Serve. Carefully remove the springform sides. Add your toppings, and slice with a warm, clean knife, dipping it in hot water and wiping it between cuts for neat slices.
Tips for Success
Bring all ingredients to room temperature before mixing for a smooth batter. Avoid overmixing to prevent cracks. Do not skip the water bath; it is the key to even baking and a creamy texture. And if the top does crack, a topping of berries or whipped cream covers it beautifully.
No crust, no fuss, all cheesecake.
A Larger, Richer Variation
For a bigger, denser cake, you can scale the recipe up and add a little flour for structure: 4 (8-ounce) packages cream cheese, 1 1/2 cups white sugar, 4 large eggs, 1 cup room-temperature sour cream, 1 tablespoon vanilla extract or vanilla bean paste, 3/4 cup whole milk, and 1/4 cup all-purpose flour. (Substituting gluten-free flour makes it a gluten-free dessert.) Mix and bake using the same method, allowing a little extra baking time for the larger volume.
Atomic Ideas From This Article
- Room-temperature ingredients make a smooth batter. Cold cream cheese leaves lumps, so let everything warm up first.
- Don’t overmix. Beating in air is what causes cracks, so mix just until combined.
- Never skip the water bath. It’s the key to even baking and a creamy texture.
- Cool gradually. A slow cooldown in the oven prevents the sudden change that cracks the top.
- Toppings hide any crack. Berries or whipped cream cover an imperfect top beautifully.
No crust, no fuss, all cheesecake.