No-Crust Cheesecake

Creamy, smooth, and elegant. Skipping the crust keeps all the focus on the cheesecake itself.

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 depth)
1/2 cup sour cream, at room temperature
1/4 cup heavy cream
Optional toppings: fresh berries, fruit compote or jam, chocolate ganache or caramel, or whipped cream

Instructions

Prepare the panHeat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside tightly in foil so no water leaks in during the bath.

Make the batterBeat the cream cheese and sugar until smooth, 2 to 3 minutes. Add eggs one at a time, mixing just until each is in. Mix in the extracts, then the sour cream and heavy cream on low, just until combined.

Bake in a water bathPour into the pan, set it in a roasting pan, and add hot water halfway up the sides. Bake 60 to 70 minutes, until the edges are set and the center jiggles slightly.

Cool slowlyTurn off the oven, crack the door, and let it cool inside 1 hour to prevent cracks. Then cool fully on a rack and refrigerate at least 4 to 6 hours, ideally overnight.

ServeRemove the springform sides, add toppings, and slice with a warm, clean knife, wiping between cuts.

Keys to Success

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.