Are you craving a creamy, dreamy cheesecake but intimidated by the crust? Good news! This recipe delivers all the cheesecake goodness without the fuss of a graham cracker crust. It's surprisingly easy, incredibly delicious, and perfect for any occasion – from a weeknight treat to a special celebration. This recipe is your shortcut to homemade happiness! Get ready to impress yourself and your loved ones with this simple yet elegant dessert. It's one of those healthy meal options that satisfies your sweet tooth without the guilt.
Ingredients:
- For the Cheesecake:
- 3 (8-ounce) packages cream cheese, softened to room temperature (this is crucial for a smooth batter!)
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs
- ½ cup sour cream
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This prevents sticking and ensures easy removal.
Making the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, beating until well combined.
- Beat in the flour, vanilla extract, and salt until just mixed.
- Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is incorporated evenly. Overmixing can lead to cracks, so mix just until combined.
- Stir in the sour cream until smooth.
Baking the Cheesecake:
- Pour the batter into the prepared springform pan.
- Place the pan in a larger roasting pan. Carefully pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. This creates a water bath, which helps prevent cracking and ensures even baking.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This slow cooling process helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Serving and Enjoying:
- Once chilled, carefully run a thin knife around the edges of the cheesecake to loosen it from the pan. Release the springform latch and remove the sides of the pan.
- Serve and enjoy! You can garnish with fresh berries, whipped cream, or a simple chocolate drizzle.
Tips for Success:
- Room temperature cream cheese is key! This ensures a smooth and creamy batter.
- Don't overmix the batter. Overmixing can incorporate too much air, leading to cracks.
- The water bath is crucial for preventing cracks and ensuring even baking.
- Let the cheesecake cool slowly. This helps prevent cracking and ensures a smooth texture.
Variations:
- Chocolate Cheesecake: Add ½ cup unsweetened cocoa powder to the batter.
- Lemon Cheesecake: Add the zest and juice of one lemon to the batter.
- Strawberry Cheesecake: Fold in 1 cup of fresh or frozen strawberries (thawed and drained) to the batter.
Nutritional Information (per serving, approximate):
This will vary slightly depending on the exact ingredients used. For a more precise calculation, use a nutrition calculator online. However, as a general guideline, one serving will contain roughly:
- Calories: 300-350
- Fat: 20-25g
- Protein: 6-8g
- Carbohydrates: 25-30g
This no-crust cheesecake recipe is a delightful quick dinner idea or dessert that's easy to customize to your liking. Enjoy the delicious and easy homemade cooking experience! It's one of the best recipes for a crowd-pleasing dessert. Give it a try and let me know what you think!