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Crustless Cheesecake Without a Springform Pan

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A rich, creamy crustless cheesecake baked in a regular cake pan without the need for a springform pan. Gentle water-bath baking and plenty of chilling time create a smooth, dense cheesecake with classic vanilla flavor.

Ingredients

  • 24 ounces full-fat block-style cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons cornstarch or all-purpose flour
  • Pinch of salt
  • Butter or nonstick cooking spray, for the pan

Instructions

  1. Preheat the oven to 325°F (165°C). Grease an 8- or 9-inch round cake pan and line the bottom with parchment paper. Add crossed parchment strips with overhang if desired to make removal easier.
  2. In a large mixing bowl, beat the softened cream cheese on low to medium speed until completely smooth.
  3. Add the granulated sugar and mix until incorporated, scraping the sides and bottom of the bowl as needed to remove any lumps.
  4. Add the sour cream, heavy cream, vanilla extract, cornstarch, and salt. Mix until the batter is smooth.
  5. Add the eggs one at a time and mix on low speed just until each egg is incorporated. Avoid excessive beating to minimize air in the batter.
  6. Pour the cheesecake batter into the prepared cake pan and smooth the top.
  7. Place the cake pan inside a larger roasting or baking pan. Carefully add hot water to the larger pan until it reaches roughly halfway up the sides of the cheesecake pan.
  8. Bake for 50–65 minutes, until the edges are set but the center still has a slight wobble when the pan is gently moved.
  9. Turn off the oven, crack the oven door, and leave the cheesecake inside for about 30 minutes to cool gradually.
  10. Remove the cheesecake from the water bath and let it cool completely at room temperature for about 1 hour.
  11. Cover and refrigerate for at least 6 hours, preferably overnight, until thoroughly chilled and firm.
  12. Run a thin knife carefully around the edge of the chilled cheesecake. Lift it using the parchment strips or carefully invert it from the cake pan, remove the parchment, and transfer it to a serving plate.

Notes

  • Use full-fat block-style cream cheese for the richest flavor and firmest texture.
  • Bring the cream cheese and eggs to room temperature before mixing to help produce a smoother batter.
  • A water bath encourages gentle, even baking and can reduce browning and cracking.
  • For lemon cheesecake, add fresh lemon zest and a small amount of lemon juice to the batter.
  • For chocolate cheesecake, mix cooled melted chocolate into the batter and finish with chocolate ganache or shavings.
  • Serve with strawberry, raspberry, blueberry, or cherry sauce for a fruity variation.
  • For salted caramel cheesecake, drizzle the chilled cheesecake with caramel sauce and add a small pinch of flaky sea salt.
  • Store tightly covered in the refrigerator for 4–5 days.
  • Freeze the whole cheesecake or individual wrapped slices for up to 2 months and thaw overnight in the refrigerator.
  • Serve chilled or let individual slices stand at room temperature for 15–20 minutes for a softer, creamier texture.

Nutrition

Find it online: https://thefamilycooking.com/crustless-cheesecake-without-a-springform-pan/