Cheesecake is one of those timeless desserts that can make any occasion feel special. But what if you could enjoy all the richness, creaminess, and indulgence of cheesecake without the fuss of making a crust? That’s where the Ultra Moist and Creamy Crustless Cheesecake comes in — a smooth, melt-in-your-mouth treat that’s easier to make and lighter on effort while still delivering that luxurious cheesecake experience.
Why Go Crustless?
Traditionally, cheesecakes come with a buttery graham cracker base or cookie crust. While undeniably delicious, the crust can sometimes overshadow the creamy filling — and it adds extra work. A crustless cheesecake eliminates that layer, putting the spotlight entirely on the silky-smooth custard-like filling. The result is a dessert that feels lighter, more refined, and even a bit healthier without sacrificing flavor.
The Secret to Moist, Creamy Perfection
The magic of a crustless cheesecake lies in its texture. Without a crust to absorb moisture, the filling retains a velvety softness that melts on your tongue. The key is slow, gentle baking — often in a water bath (bain-marie) — which prevents cracking and keeps the cheesecake luxuriously creamy.
Recipe: Ultra Moist and Creamy Crustless Cheesecake
Ingredients
16 oz (450 g) cream cheese, softened
3/4 cup (150 g) granulated sugar
3 large eggs, room temperature
1 cup (240 g) sour cream
1 tsp pure vanilla extract
1/4 cup (60 ml) heavy cream
Pinch of salt
(Optional garnish: fresh berries, fruit compote, or a dusting of powdered sugar)
Instructions
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