Crustless Cheesecake Recipe

New York Style Cheesecake recipe - rich and creamy, the perfect after dinner touch. The best cheesecake recipe!Cheesecake has been my favorite dessert for as long as I remember. I have followed many a cheesecake recipe and this one is hands down my favorite. Nothing else has come close to this.

Spring form pans are key to the beautiful, scaling sides of the New York style cheesecakeNew York Style Cheesecake recipe - rich and creamy, the perfect after dinner touch. The best cheesecake recipe!My aunt fostered my love of cheesecake by keeping slices of her cheesecake in the freezer for me for when I would visit and, well, now I have both an enjoyment of the actual dessert and wonderful memories every time I eat this cheesecake. Our family has made lifestyle choices that include being gluten free, and this crustless cheesecake recipe fits perfectly within our choices – but it isn’t “just” a gluten free cheesecake recipe – this gets rave reviews from all who have tried it or made it themselves.

I first made this recipe back in April and have made it six times since – it is officially my go-to dessert and it is so very delicious, and really quite simple to make. 

The key to getting a smooth cheesecake is to allow the ingredients to come to room temperature and to blend them together thoroughly. Also, don’t substitute lemon juice for real lemons – I have done it and there is no substitute for fresh lemons and grated zest. Just take my word for it. Buy the lemons.


Crustless Cheesecake

Crustless Cheesecake


  • 5 large eggs, room temperature
  • 2 cups (one pint) sour cream, room temperature
  • 4 8-ounce packages cream cheese, room temperature
  • 8 TBS (one stick) unsalted butter, room temperature
  • 1 and 1/2 cups sugar
  • 2 TBS cornstarch
  • 1 and 1/2 tsp vanilla extract
  • 1 tsp fresh lemon juice
  • 1 tsp grated lemon zest


  1. Butter the inside of a 10 inch spring form pan. Wrap aluminum foil around the outside of the spring form pan to keep water out for when it is placed in the bain-marie. Preheat oven to 300* F.
  2. In a large mixing bowl beat the eggs and the sour cream until well blended.
  3. In a second bowl beat the cream cheese and butter until smooth. Combine with the blended egg and sour cream and beat until smooth.
  4. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly - a few minutes.
  5. Pour into the prepared spring form pan and place into a roasting pan (or other large pan – large enough so the sides of the spring form don’t touch the pan). Place in the oven and pour enough hot water in the pan to reach half way up the spring form pan. This is your homemade bain-marie. It does the job!
  6. Bake for 2 hours and 5 minutes and test with kabob stick inserted in cake. (this may crack the cake, but I’m not sure how else to test the inside, once you have confirmed how long your oven takes to bake the cheesecake you can skip this step and have a flawless cheesecake!)
  7. Carefully remove cheesecake from water bath (it’s hot!) and peel aluminum foil off from around the pan. Let cheesecake sit on the counter until it completely cools, about four hours. Cover and refrigerate until well chilled. For maximum flavor, let chill for at least 8 hours or overnight. Serve chilled.

I have topped this crustless cheesecake with homemade lemon curd and while you can never go wrong with lemon curd, this cheesecake truly shines on its own. 

And, because it is so important I will say it again – let the first four ingredients come to room temperature – don’t cheat yourself of a delicately smooth cheesecake by rushing the process!


{well… I have now made a pumpkin cheesecake recipe from this cheesecake recipe – this one is still King, but the pumpkin cheesecake is like … hmm, next in line to the throne. Check out the pumpkin cheesecake recipe here.}New York Style Cheesecake recipe - rich and creamy, the perfect after dinner touch. The best cheesecake recipe!

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45 Replies to “Crustless Cheesecake Recipe

  1. It not only looks amazing, but it looks like it’s not overly heavy and sweet and the PERFECT end to a summers’ day!!

      1. Is it crumbly at all?? I was hoping for a traditional New York Cheesecake and i read an article saying that it was originally a little crumbly. I think I will try this for the holiday season. My husband requested it, its his favorite! thanks for the recipe!!

        1. Britney – I am not sure how to answer that, because no, it isn’t what I would call “crumbly”; however based on what I have read about the traditional New York Cheesecake this is very much like that texture. It is very smooth and creamy, but it does, in a sense, leave “crumbs”.
          So, perhaps some would call it crumbly?!
          I am sorry I am not more help 🙂 However, if your husband enjoys cheesecake I am sure he will love this one!!

  2. Do you loosen the cake from the pan when you remove the foil or wait till it’s completely cool? Love that there’s no crust.

    1. Gail, I let the cake cool before removing it from the pan. I have tried loosening the spring form pan before it cools and it has caused cracks across the top of the cake.

  3. This was absolutely amazing!! Honestly, one of the best cheesecakes I’ve ever had. I didn’t follow the cooling instructions completely and it still turned out great. Once it was done baking I let it sit out for half an hour, half an hour in the fridge, and 2 hours in the freezer. I was a tad warm inside but still delicious!

  4. Can’t wait to try making this tomorrow! One quick question…I barely ever cook or bake…Can I skip the lemon juice and zest or will it negatively affect the taste?

    1. Julie, I think it is necessary, unless you are compensating with another flavor that you enjoy.
      While the lemon does not over power the taste of the cheesecake, it does lend itself to a subtle and enjoyable flavor and lends to the complexity of the flavor. If you remove it the cheesecake would be more bland. You could add more vanilla, almond extract, espresso, etc. as an alternative, but I haven’t yet tried it so can’t otherwise advise on how much or what else to add. You could try looking at other flavored cheesecake recipes and use their flavoring(s) with this recipe. Best of luck with your baking!

    1. Absolutely! It just won’t look as pretty as it will have to be served out of the dish you cook it in. Using a spring form pan allows the pan to be removed, and the high edges of the cheesecake make for a beautiful presentation – but it all tastes the same whether cooked this way or in another pan!!

    1. I have never tried with anything else, but chocolate has been one I have wanted to try! If I do I will let you know how it went (and what I do for it) and if someone else has tried other varieties hopefully they will chime in and let you know how it went 🙂

  5. Excellent cheesecake. I was looking for this (r recipe but couldn’t find it. When I found your recipe I knew I found a winner! I cut the sugar to one cup and omit the cornstarch for health reasons. The difference is slight (I’ve made it both ways) but delicious!

    1. Oh! I am intrigued! Did you substitute anything for the corn starch or just leave it out entirely?
      And cutting down on the sugar is something I have been wanting to try … glad you did it and had success! I feel better about doing that now 🙂

  6. I calculated the calories and carbs for this recipe and it is far from low calorie or low Carb, for sure. I calculated 623 calories per serving and 58 carbs per serving. To me, that’s as much as a whole meal. The sugar should be removed as well as all the other high Carb ingredients, such as cornstarch. I’m sure it is delish, but way too unhealthy for me.

    1. Yeah, it is definitely not a healthy dessert.
      It has been a once a year treat for that very reason, but I have been playing around with a lower or no sugar and no cornstarch version. If I get one I feel is comparable I will share 🙂

      1. I am trying it with splenda, other than that the exact same recipe you posted! I have it cooling now and it looks DELISH! Thank you for posting.

  7. I just made this last night for my hubby’s bday today! My first cheesecake! I haven’t eaten it yet, but I confess I did lick the beaters. It’s super creamy and smooth. Just the way you said, and yet not too sweet. It rose up tall and gorgeous; I swear, it’d cost $8-10 per serving in a restaurant, it’s that fabulous looking! He’s on a bread free kick for a while, and this still allows him to enjoy “cake”! Thanks a ton. I followed the recipe to the letter, and it was a dream. 🙂

  8. i made this for my daughter who is gluten free but now she has discovered an allergy to corn. What could I substitute for the cornstarch?

    1. Jenn – if I were you I would stop by the store and grab a lemon as it offers a subtle background flavor. If that isn’t an option, you certainly could leave it out, but I would replace it with vanilla extract.

  9. I wrapped the springform pan in foil as you suggested and there was still a small amount of water in the bottom of the foil. is my cake wrecked? also, if i’m not serving immediately, should i leave the side of the springform pan attached until i’m serving it?

    1. Nancy, it is not ruined!! A little in the foil should not have seeped in to the cheesecake.
      And yes, I would leave in springform pan until you need to prep it for serving. It will protect the sides from being jostled. I hope you find it to be as delicious as we think it is!

      1. thank you for your quick response! i did release the sides yesterday just to be sure that there wasn’t excess moisture in the bottom of the pan and all looks good. 🙂 thank you for your recipe. 🙂

  10. Have you halved the recipe? 10 inch is a lot of cheese cake for two people. 8 inch would be perfect! I use a crock pot liner and I have
    No leaks!!!

    1. I have never halved it … I have frozen portions of it though and that worked.
      I don’t see why halving wouldn’t work. It would require an adjustment on the cooking time I would think, but I haven’t tried it personally.

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