Dense, silky, and melts in your mouth — no crust needed.
Quick Description
This is a traditional baked cheesecake without a crust. It bakes up tall and creamy with a smooth, custard-like center and a lightly golden top. Perfect when you want pure cheesecake flavor without any base.
Servings & Timing
- Servings: 8 slices
- Prep Time: 10 minutes
- Bake Time: 50–60 minutes
- Cooling Time: 1–2 hours
- Total Time: ~1 hour 15 minutes + cooling
Ingredients
- 24 oz cream cheese (3 blocks), softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream (or heavy cream)
- 1 tbsp cornstarch or flour
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Prep
Preheat oven to 325°F (165°C).
Grease a 7–8 inch springform pan and line the bottom with parchment.
2. Mix Base
Beat cream cheese and sugar until smooth and fluffy.
3. Add Eggs
Add eggs one at a time, mixing just until combined.
4. Finish Batter
Mix in sour cream, vanilla, salt, and cornstarch until silky smooth.
Do not overmix.
5. Bake
Pour batter into pan and smooth top.
Bake 50–60 minutes until edges are set and center slightly jiggles.
6. Cool
Turn oven off, crack door, and let cheesecake sit inside 30 minutes.
Remove and cool completely, then refrigerate at least 1 hour before slicing.
Texture You’ll Get
- Firm enough to slice clean
- Ultra creamy inside
- No cracks
- No crust, no crumbs
Optional Variations
- Add lemon zest for brightness
- Use monk fruit or erythritol for low-sugar
- Add 1–2 tbsp melted butter for richer texture
Storage
- Refrigerate up to 5 days
- Freezes well (wrap slices individually)
