Do you like the rich and creamy texture of cheesecakes? Well, you’re gonna love this simple yet delicious variation. What sets this cheesecake apart from the rest? It’s crustless! Yup, you saw correctly; now I know you’re probably thinking that it won’t taste that great without the crust, but I beg to differ!
This cheesecake is so delicious, you’ll hardly notice that there is no crust. Another upside to this recipe is that it is much faster than a regular cheesecake, with no crust to make or bake, you can whip up this tasty dessert in little to no time at all.
This is one of the easiest cheesecakes I’ve ever made, all I had to do was combine the ingredients, pour the batter into the pan, and bake! It was so simple, I was done before I knew it! With only 8 ingredients and, a prep and bake time of 40 minutes tops, this crustless cheesecake is an awesome dessert option.
We all love cheesecake (well, most of us) but let’s be honest for a second, it can get a little expensive especially if you’re making it yourself. This recipe, however, didn’t cost much to make at all. Luckily, all of the eight ingredients consisted of things I already had at home, so in hindsight, this recipe was very cost-effective!
How To Serve
Whether you’re a cheesecake enthusiast (like myself) or not, we all have a mental note of our favorite cheesecake toppings, mashups, or combos! Here are a few of mine: Lemon custard, Chocolate ganache, Raspberry filling and whipped topping. The combinations are endless, so go with your gut!
This cheesecake recipe yields8 slices of cake, this serving size is ideal for a family dinner, brunch with a few friends or to bring along to a potluck. If you intend to bake this cheesecake for a larger event or special occasion, just increase the recipe according to your needs or try to increase the yield with smaller slices.
Mixing Bowls– For this recipe I used 2 bowls, 1 small and 1 large.
Electric Mixer– For this recipe, you only need a hand mixer.
Baking Pan – Use either a 9-inch deep-dish pie pan or a spring-form pan of the same size.
Type of Main Ingredient
Philadelphia Cream Cheese I found that using this brand of cream cheese gave my cheesecake a very rich flavor and creamy texture.
Daisy Sour Cream– Of all the brands I’ve tried, this sour cream yielded the best result in the cake.
Eggs– Use 2 regular sized room temperature eggs for this recipe.
Greek Yogurt– Use an equal amount of Greek yogurt to replace the sour cream in this recipe.
Lime– If you don’t have any lemons, you can use either lime or orange. Both the juice and zest work well as a lemon substitute.
Brown Sugar-This sugar is the perfect substitute for white sugar and can be incorporated into this recipe in a 1:1 ratio.
- Cream Cheese– Beaten with a hand mixer until soft and smooth.
- Sour Cream– Mixed in with the softened cream cheese along with the sugar, cornstarch, sour cream, and lemon zest.
- Eggs– Whisked with the vanilla and lemon juice.
- Sugar– Used as a flavoring in the cookies.
- Lemon Juice– Adds a slight tang to the batter.
- Lemon Zest– Used to give flavor the cheesecake flavor.
- Vanilla– Adds extra flavor to the cake.
- Cornstarch-Added to cream cheese mixture.
- Preheat your oven to 350 degrees, grease the pie dish, and set aside.
- Combine the eggs, vanilla, and lemon juice using a wire whisk.
- Use an electric hand mixer to soften the cream cheese, then beat in the sugar, cornstarch, sour cream, and lemon zest until incorporated.
- Combine both mixtures and pour the batter into the greased pie dish.
- Place in the preheated oven and bake for half an hour, transfer to a wire rack, and cool for 1 hour. After the cake has cooled down, place in the fridge for 3 hours or until set.
- Slice and serve.
Refrigerate the Cake
Once the cheesecake has been baked and cooled for an hour, it must then be transferred to the fridge and allowed to chill for at least 3 hours. If you attempt to chill the cake before it cools properly, it will crack. This step is essential as it allows the cheesecake time to solidify, which contributes to a smoother texture.
Freeze The Cake
As mentioned before, chilling is essential when making a cheesecake but what if you don’t have enough time to do that? Well, here’s a faster way to get the same result! Just pop the cake in the freezer and chill it from there! This only be used as a last resort, you’ll need to monitor the cake (switch It between the fridge and the freezer every so often) to prevent it from being frozen,
To store cheesecake, it must first be covered in plastic or foil, to retain moisture and prevent it from drying out, then placed in the refrigerator. This can last for up to a week. To store for up to 3 months, wrap your leftover cheesecake tight in foil or cling, place in a zip lock bag, and freeze
Despite the lack of a crust, this cheesecake tastes amazing! It’s moist, rich, and creamy, just the way I like it. In just 35 minutes, you can make this delicate dessert, additional time will be needed to chill the cake but hey, perfection takes time! You will not regret waiting, that I can promise you.
- 2 cups cream cheese
- 1 cup sour cream
- 2 eggs
- 2/3 cup sugar
- 1 tbs lemon juice
- 1/4 tsp lemon zest
- 1/2 tsp vanilla
- 1 tsp cornstarch
- Preheat the oven to 350°F or 180°C and grease a 9-inch deep-dish pie pan with cooking spray.
- In a small bowl, whisk the eggs, vanilla, and lemon juice and set aside.
- Using a hand mixer, beat the cream cheese until soft and creamy, then add the sugar, corn starch, sour cream, and lemon zest, and beat until smooth.
- Add the egg mixture to the cream mixture, and beat just until combined.
- Pour the cheesecake batter into the prepared pan and bake for 30 minutes.
- Once baked, remove it from the oven, then cool for an hour. Refrigerate for 3 hours until firm.