instructions
Preheat & Prepare
Preheat your oven to 325°F (160°C).
Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Cream the Base
In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Scrape down the sides to avoid lumps.
Add the Eggs
Beat in the eggs one at a time, mixing just until incorporated. Avoid overbeating, as this adds air bubbles that can cause cracks.
Incorporate Creaminess
Stir in sour cream, heavy cream, vanilla, and salt. Mix until silky and well combined.
Bake in a Water Bath
Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the cheesecake pan.
Bake for 50–60 minutes, until the edges are set but the center still has a slight jiggle.
Cool Slowly
Turn off the oven and crack the door slightly. Let the cheesecake cool inside for 1 hour.
Remove from the water bath and refrigerate for at least 4 hours or overnight before serving.
Serving & Pairing Ideas
Top with fresh berries or a strawberry glaze for a refreshing contrast.
Drizzle with dark chocolate or salted caramel for a decadent twist.
Keep it simple and pure — a plain slice of this crustless cheesecake is elegant all on its own.
Final Thoughts
The Ultra Moist and Creamy Crustless Cheesecake proves that sometimes, less is more. By skipping the crust, you’re rewarded with a dessert that’s lighter, silkier, and surprisingly easy to make. Whether you’re serving it at a dinner party or enjoying a quiet indulgence at home, this cheesecake is a slice of heaven worth savoring.
