Here’s a delightful no-crust cheesecake recipe that’s creamy, smooth, and perfect for a special occasion like your sister’s 50th birthday. This recipe keeps the focus on the cheesecake itself, delivering a rich and indulgent dessert without the distraction of a crust.

No-Crust Cheesecake Recipe

Ingredients:

  • 3 (8-ounce) packages cream cheese (room temperature)
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional, for added depth of flavor)
  • 1/2 cup sour cream (room temperature)
  • 1/4 cup heavy cream

Optional Toppings:

  • Fresh berries (strawberries, blueberries, or raspberries)
  • Fruit compote or jam
  • Chocolate ganache or caramel drizzle
  • Whipped cream

Instructions:

Step 1: Prepare Your Baking Pan

  1. Preheat your oven to 325°F (160°C).
  2. Grease the sides and bottom of a 9-inch springform pan with butter or nonstick spray.
  3. Wrap the outside of the springform pan tightly with aluminum foil to prevent water from leaking in during baking (you’ll bake it in a water bath).

Step 2: Make the Cheesecake Batter

  1. In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer at medium speed until smooth and creamy, about 2–3 minutes.
  2. Add the eggs, one at a time, mixing just until each is incorporated.
  3. Mix in the vanilla extract and almond extract (if using).
  4. Add the sour cream and heavy cream, and mix on low speed until combined. Avoid overmixing to prevent air bubbles in your batter.

Step 3: Bake the Cheesecake

  1. Pour the cheesecake batter into the prepared springform pan.
  2. Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan (this is the water bath, which prevents cracks).
  3. Bake for 60–70 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken.

Step 4: Cool the Cheesecake

  1. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes, which can cause cracking.
  2. Remove the cheesecake from the water bath and cool completely on a wire rack.
  3. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4–6 hours, or preferably overnight, to allow it to set.

Step 5: Serve and Enjoy

  1. Before serving, carefully remove the sides of the springform pan.
  2. Top the cheesecake with fresh berries, fruit compote, whipped cream, or your sister’s favorite topping.
  3. Slice with a warm, clean knife (dip the knife in hot water and wipe it clean between cuts for neat slices).

Tips for Success:

  • Bring all ingredients to room temperature before mixing to ensure a smooth batter.
  • Avoid overmixing the batter to prevent cracks.
  • The water bath is key for even baking and a creamy texture—don’t skip it!
  • If your cheesecake does crack, a topping like berries or whipped cream can easily cover it up.

This simple, elegant no-crust cheesecake will be a showstopper at your sister’s birthday celebration. Happy baking and happy 50th to your sister!