Are you craving a creamy, dreamy cheesecake but don't want the fuss of making a crust? Then you're in luck! This no-crust cheesecake recipe is incredibly easy, requires minimal ingredients, and delivers maximum flavor. It's the perfect solution for a quick dessert, a delightful weeknight treat, or even an impressive dessert for a special occasion. Get ready to indulge in this unbelievably simple yet satisfying healthy meal option!
Ingredients:
- 16 ounces cream cheese, softened to room temperature (this is key for a smooth texture!)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- Optional: ½ cup fresh berries for topping
Instructions:
Step 1: Preparing the Cream Cheese Mixture
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or a similar sized baking dish. This prevents sticking and makes cleanup a breeze. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, beating until fully incorporated.
Step 2: Adding Eggs and Flavor
Next, add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is mixed thoroughly. Stir in the vanilla extract and sour cream until just combined. Don't overmix; a few lumps are okay.
Step 3: Baking the Cheesecake
Pour the batter into your prepared pan and bake for 45-50 minutes, or until the cheesecake is set around the edges and just slightly jiggly in the center. It's crucial not to overbake, or your cheesecake will crack.
Step 4: Cooling and Serving
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This slow cooling helps prevent cracking. After an hour, remove the cheesecake and let it cool completely on a wire rack. Once cooled, you can refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set. Before serving, top with your favorite fresh berries for an extra touch of deliciousness.
Cooking Tips for a Perfect No-Crust Cheesecake:
- Room temperature cream cheese: This is vital for achieving a smooth and creamy texture. Let it sit out at room temperature for at least 30 minutes before starting.
- Don't overmix: Overmixing can incorporate too much air into the batter, leading to cracks.
- Water bath (optional): For an extra smooth cheesecake, you can place the springform pan in a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan. This creates a moist environment that prevents cracking.
- Cooling slowly: Allowing the cheesecake to cool gradually in the oven helps prevent it from cracking.
Variations:
- Chocolate Cheesecake: Add ½ cup of unsweetened cocoa powder to the batter.
- Lemon Cheesecake: Add the zest and juice of one lemon to the batter.
- Caramel Cheesecake: Drizzle caramel sauce over the cooled cheesecake.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 (depending on toppings and serving size)
This delicious no-crust cheesecake is a simple, healthy meal option perfect for satisfying your sweet cravings without the guilt! It's a delightful combination of creamy texture and rich flavor, making it ideal for any occasion. Enjoy!