Fluffy Crustless NY Style Cheesecake (Print-Friendly Format)

Creamy crustless New York cheesecake with a light, airy texture—simple to make and naturally gluten-free.

# Required Ingredients:

→ Cheesecake Base

01 - 1.13 kg cream cheese, at room temperature (5 blocks, 227 g each)
02 - 6 large eggs, at room temperature
03 - 265 g granulated sugar
04 - 0.25 teaspoon salt
05 - 1 teaspoon vanilla extract
06 - 475 ml sour cream (low-fat acceptable), at room temperature

# How to Make It:

01 - Set out cream cheese blocks, eggs, and sour cream at room temperature for two hours to soften, ensuring a smooth batter.
02 - Adjust oven rack to the second lowest position. Preheat oven to 200°C. If using a dark springform pan, reduce the temperature by 15°C to prevent over-browning.
03 - Grease a 25 cm springform pan. Fill a roasting pan one-quarter full with hot water. Wrap the outside of the springform pan with heavy-duty aluminium foil to prevent water ingress, or place it inside a larger pie dish if available.
04 - In a large mixing bowl, beat one block of cream cheese until creamy. Sequentially add remaining cream cheese blocks, beating well after each addition and scraping the bowl to remove lumps. Add eggs one at a time, mixing on low after each addition. Incorporate granulated sugar, salt, vanilla extract, and sour cream in turn, mixing thoroughly. Once all ingredients are combined, beat on high speed for seven minutes, avoiding splashing.
05 - Pour batter into the prepared springform pan, filling to no more than three-quarters of the pan’s height. Place the springform (and any protective dish) into the roasting pan water bath.
06 - Bake at 200°C for 10 minutes. Lower oven temperature to 190°C and continue baking for 40–55 minutes, until the top is set except for a small centre area. Do not test with a skewer to avoid cracking.
07 - Turn off oven and leave cheesecake inside with the door ajar for 1 hour. Transfer the pan to a wire rack and cool to room temperature in the pan.
08 - Refrigerate the cheesecake uncovered overnight to allow proper setting and texture development. If your refrigerator has strong odours, cover the pan lightly.
09 - Remove the outer springform ring. Slice with a knife dipped in warm water, wiping the blade between each cut for clean portions. Leave the base of the pan under the cheesecake or transfer to a cake stand as desired.
10 - Store covered in the refrigerator for up to 3 days. For longer storage, wrap well in plastic followed by foil and freeze for up to 3 weeks. Thaw overnight in the refrigerator, or at room temperature for 2–4 hours. Individual slices may be defrosted in the microwave on the defrost setting for less than a minute.

# Additional Information:

01 - Ensure cream cheese and eggs are fully at room temperature to achieve a smooth, lump-free batter.
02 - Overfilling the pan may result in overflow; fill springform pans only three-quarters full.
03 - Leave the cheesecake uncovered in the fridge the first night to prevent condensation marks, unless strong odours are present.
04 - For smaller springform pans, bake excess batter separately in ramekins or a small baking dish using the same water bath method.

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