Fluffy Crustless NY Style Cheesecake

This Fluffy Crustless Cheesecake delivers all the creamy luxury of classic New York style without the bother of a crust. It is gluten free but you would never guess by the dense yet airy slices. I rely on this recipe when I need a showstopper dessert ahead of time since it requires an overnight chill for the perfect set. Serve it with berries or your favorite preserves for a spectacular treat.

The first time I made this crustless cheesecake I was shocked at how high it rose and how beautifully it set overnight. It disappears quickly at family gatherings and now my friends always request the recipe.

Ingredients

• Cream cheese: at room temperature ensures a silky smooth batter choose full fat for best flavor and texture
• Large eggs: help bind and give structure to the cake always use fresh and at room temp for best results
• Granulated sugar: sweetens and helps set the texture use plain white sugar for a clean flavor
• Salt: deepens and highlights all the flavors just a dash goes a long way
• Vanilla extract: provides warm cozy notes choose pure vanilla if possible
• Sour cream: lightens the texture and prevents dryness both full fat and low fat work but I find full fat makes for the fluffiest result

Step by Step Instructions

Soften Dairy and Eggs:

Two hours before you start let cream cheese eggs and sour cream come fully to room temperature This step is crucial for blending a lump free batter

Prep Your Oven and Pans:

Move your oven rack to the second lowest position and preheat oven to four hundred degrees Place a large roasting pan on a lower rack and fill it a quarter full with hot water Grease a ten inch springform pan and wrap the bottom and sides securely with heavy duty foil if using as a water bath pan leak guard

Beat the Cream Cheese:

Use a stand mixer or strong handheld mixer Start with one block of cream cheese beat until creamy Then add the next block one at a time beating thoroughly after each scraping the bowl often The batter needs to be completely smooth before proceeding

Mix in Remaining Ingredients:

With mixer on low add eggs one by one mixing each time Add sugar salt vanilla and then sour cream in stages mixing gently Scrape the sides of the bowl so every bit is incorporated

Whip for Fluffiness:

Once all is mixed beat the batter on high as your mixer allows for about seven minutes This step is what makes the cheesecake so airy and light

Bake Tradition Style:

Pour batter in springform pan filling only three quarters of the way Set pan inside the prepared water bath Bake at four hundred degrees for ten minutes then reduce temperature to three seventy five and bake an additional forty to fifty five minutes The center should just barely jiggle but the edges will be set

Cool Gently:

Turn off the oven and prop the door open slightly Let the cheesecake rest inside for one hour this gradual cooling guards against cracks

Chill and Slice:

Let cheesecake cool completely at room temperature then refrigerate uncovered overnight To slice remove the springform ring and use a knife dipped in hot water making clean cuts between each slice

Save

I adore the tang that sour cream brings to each bite It is the ingredient that makes this cake uniquely fluffy and keeps leftovers tender I remember once serving this for our New Years Day brunch and it became the highlight with everyone trying to guess the secret to its texture

Storage Tips

Always keep this cheesecake well covered in the refrigerator for up to three days For best texture I prefer storing it in the springform pan with foil or plastic wrap pressed gently over the top For longer storage wrap it tightly and freeze Thaw in the fridge overnight or on the counter for a few hours Never cover with foil while still warm to avoid unsightly moisture spots

Ingredient Substitutions

Full fat cream cheese delivers the richest results but low fat blocks can work in a pinch Full fat sour cream is best for fluffiness but low fat is fine too If you want a citrus note add a teaspoon of lemon zest into the batter Almond extract is a fun swap for half the vanilla

Serving Suggestions

Top each slice with fresh strawberries blueberries or a spoonful of cherry preserves For special occasions a dollop of lightly sweetened whipped cream looks beautiful For parties I sometimes serve it plain with a bowl of warm caramel sauce on the side

Cultural and Historical Context

New York style cheesecake traces back to the early twentieth century and is famed for its dense creamy height Traditional versions use a graham crust but this crustless adaptation highlights the pure custard flavor and naturally fits a gluten free table Williams Sonoma popularized this method and it has become a staple for home bakers seeking simplicity

Frequently Asked Questions About Recipes

→ How do I ensure my cheesecake turns out fluffy?

Make sure all your ingredients, especially cream cheese and eggs, are at room temperature. Beat the batter thoroughly to prevent lumps and aerate the mixture.

→ Why should I use a water bath when baking?

A water bath distributes heat gently and evenly, helping to prevent cracks and maintain a silky, creamy texture.

→ Can I make this cheesecake ahead of time?

Yes, chilling overnight is actually required for best results, allowing the cheesecake to fully set and flavors to develop.

→ How do I cut clean slices?

Dip a sharp knife in warm water, wipe it clean between cuts, and slice gently to achieve picture-perfect portions.

→ What toppings work best with this cheesecake?

Fresh berries, fruit compote, chocolate sauce, or a dollop of whipped cream complement its creamy base wonderfully.

→ Is this dessert suitable for a gluten-free diet?

Yes, because it contains no crust or flour, it's naturally gluten-free. Always check your specific ingredient brands for cross-contamination.