Fluffy Crustless Cheesecake: The Ultimate Gluten-Free Dessert

Introduction

If you’re a fan of New York-style cheesecake but prefer a lighter, gluten-free option, this crustless cheesecake recipe is for you. Without the heaviness of a traditional crust, this cheesecake delivers an airy, melt-in-your-mouth experience. It’s the perfect dessert to serve at gatherings or as a personal treat any time of the year. And yes, it’s gluten-free, so anyone with gluten sensitivities can enjoy it. Let’s dive into what makes this crustless cheesecake truly special and how you can master it in your kitchen.

To start, you’ll want to gather high-quality ingredients to ensure the best flavor and texture. Opt for fresh cream cheese, eggs, and a hint of lemon zest for a refreshing touch. You can also experiment with adding vanilla extract or a swirl of fruit puree for an extra burst of flavor. The key to achieving the perfect consistency lies in gently folding your ingredients and baking the cheesecake in a water bath to prevent cracking. With a bit of patience and attention to detail, you’ll create a delicious, gluten-free masterpiece that everyone will love.

Recipe Card

Recipe name: Fluffy Crustless Cheesecake (NY Style)

Description: This Fluffy Crustless Cheesecake is a delightful dessert option that combines richness and airiness in a gluten-free package. Perfect for those who crave a decadent New York-style cheesecake without the traditional crust, this treat is both indulgent and accessible. Infused with a fragrant vanilla flavor, it offers a rich, creamy texture that can stand alone as a delicious dessert. For those looking to enhance their cheesecake experience, it pairs beautifully with a variety of toppings, such as fresh berries, a luscious caramel drizzle, or even a splash of your favorite liqueur. Whether served on a special occasion or enjoyed as a personal indulgence, this cheesecake is sure to satisfy.

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Servings: 14
• Calories: 452 kcal

Ingredients

• 5 (8-ounce) blocks of cream cheese, at room temperature
• 6 large eggs
• 1 ⅓ cups granulated sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1-pint sour cream (low-fat is fine)

Instructions

1. Prepare Ingredients: Unwrap the cream cheese blocks and set them out at room temperature for about two hours, along with the eggs and sour cream.
2. Preheat Oven: Move the oven rack to the second-lowest position, ensuring nothing is above the cheesecake. Preheat the oven to 400°F (reduce by 25°F if using a dark springform pan).
3. Set Up Water Bath: Grease a 10-inch springform pan, then prepare a roasting pan with a few inches of hot water. Place the springform pan in a larger pie dish within the water bath or wrap it with foil.
4. Make the Filling: In a large mixing bowl, beat one block of cream cheese until smooth. Gradually add each additional block, beating well. Add eggs one at a time, then incorporate sugar, salt, and vanilla, mixing until smooth.
5. Beat for Fluffiness: Once all ingredients are combined, beat on high for seven minutes to add air, which will give the cheesecake its fluffy texture.
6. Bake: Pour the filling into the prepared springform pan. Place it in the water bath and bake at 400°F for 10 minutes. Lower the temperature to 375°F and bake for another 40-55 minutes until the top is set, leaving a small circle in the center slightly jiggly.
7. Cool Gradually: Turn off the oven, leave the door ajar, and let the crustless cheesecake sit for one hour. This step helps prevent cracking.
8. Chill Overnight: After cooling, refrigerate overnight. For the best results, leave it uncovered to avoid condensation.

Notes

• Bring cream cheese, eggs, and sour cream to room temperature for a smoother texture.
• If using a dark springform pan, reduce oven temperature by 25°F.
• Store in the fridge for up to 3 days or freeze for up to 3 weeks.

Nutrition Information (per serving)

• Calories: 452 kcal
• Carbohydrates: 23g
• Protein: 3g
• Fat: 37g
• Saturated Fat: 4g
• Cholesterol: 173 mg
• Sodium: 95 mg
• Potassium: 73 mg
• Sugar: 22g
• Vitamin A: 1170 IU
• Vitamin C: 0.3 mg
• Calcium: 105 mg
• Iron: 0.4 mg

Why You’ll Love This Crustless Cheesecake Recipe

1. Light & Fluffy Texture: Unlike dense traditional cheesecakes, this crustless cheesecake is incredibly airy.
2. Gluten-Free Delight: Perfect for those avoiding gluten without compromising on flavor.
3. Simple Yet Elegant: A straightforward recipe with impressive results, making it a go-to for special occasions.
4. Customizable Toppings: From fresh berries to caramel drizzle, this cheesecake is a versatile canvas.
5. Freezer-Friendly: Make it ahead freeze, and thaw when needed for a quick dessert.

Key Ingredients and Substitutions for Crustless Cheesecake

• Cream Cheese: This forms the foundation of any cheesecake. For a lower-fat version, you can substitute with reduced-fat cream cheese.
• Sour Cream: Essential for the creamy New York-style texture, though Greek yogurt can work as a tangy alternative.
• Sugar: Granulated sugar is recommended, but you can use a low-carb sweetener, like monk fruit or erythritol, for a keto-friendly option.
• Eggs: Large eggs add richness and structure. Try to use fresh, high-quality eggs for best results.
• Vanilla Extract: Pure vanilla extract enhances the cheesecake’s flavor, but you could try almond extract for a different twist.

How to Make Crustless Cheesecake (Step-by-Step)

Step 1: Prepare Ingredients

To avoid lumps, bring all ingredients to room temperature before beginning.

Step 2: Preheat Oven and Prepare Water Bath

A water bath is essential to prevent the crustless cheesecake from cracking. If you don’t have a pie dish large enough, wrap the springform pan securely with foil to keep water out.

Step 3: Beat the Cream Cheese

Beat one block of cream cheese until smooth, then gradually add each additional block. This method prevents lumps and creates a smooth batter.

Step 4: Add Remaining Ingredients

Incorporate the eggs one at a time, then add sugar, salt, and vanilla. Once everything is mixed, beat on high to add fluffiness to the batter.

Step 5: Bake and Cool Gradually

Pour the batter into the prepared springform pan and bake according to instructions, then allow the crustless cheesecake to cool slowly in the oven with the door ajar.

Step 6: Refrigerate Overnight

For best results, chill the crustless cheesecake uncovered overnight to firm up before slicing.

Expert Tips for Success

• Room Temperature Ingredients: Cold ingredients can result in lumps, so don’t skip this step.
• Use a Water Bath: This helps the crustless cheesecake cook evenly and prevents cracking.
• Don’t Overmix: Mixing too much after the initial seven-minute beating can lead to a dense texture.
• Avoid Opening the Oven Door: This can cause the cheesecake to sink. Let it bake uninterrupted.

Variations and Customizations for Crustless Cheesecake

• Keto-Friendly: Replace sugar with a keto-friendly sweetener.
• Add Citrus Flavor: Incorporate lemon or orange zest for a refreshing twist.
• Chocolate Swirl: Gently swirl melted chocolate into the batter before baking for a marble effect.
• Liqueur-Flavored Topping: Try serving with a drizzle of homemade strawberry, chocolate, or limoncello liqueur.

Storage and Reheating Instructions for Crustless Cheesecake

• Refrigerator: Store covered for up to three days.
• Freezer: Wrap tightly in plastic and foil, then freeze for up to three weeks.
• Reheating: Thaw in the fridge overnight or at room temperature for 2-4 hours. Microwave individual slices on defrost for less than a minute.

Serving Suggestions

• Serve your fluffy crustless cheesecake with:
• Fresh berries or berry coulis
• A caramel drizzle or chocolate sauce
• Lightly whipped cream
• A sprinkle of lemon or orange zest for added zestiness

Frequently Asked Questions (FAQs)

Can cheesecake be frozen?

Yes, you can freeze this crustless cheesecake for up to three weeks with good results. After three weeks, the texture may start to change, but it’s still usable within two months. Wrap the cheesecake (whole, partial, or sliced) in plastic wrap, then foil, and freeze. To thaw, leave it in the refrigerator overnight or at room temperature for 2-4 hours. Individual slices can also be thawed in the microwave on the defrost setting for less than a minute.

What is the best way to remove a cheesecake from a springform pan?

Release the buckle to lift off the circular frame of the pan, keeping the crustless cheesecake on the pan’s base. You can place the cheesecake on a cake stand with the base of the pan underneath.

Related Recipes

If you love this crustless cheesecake, try these other delicious dessert recipes:

• Chocolate Cheesecake: A rich, gluten-free chocolate treat that’s perfect for satisfying any sweet tooth. Made with high-quality cocoa, it’s ideal for enjoying chocolate without gluten.
• Lemon Lush Dessert: Ideal for a bright, refreshing dessert that will delight your taste buds and add a splash of color and flavor to your meal.
• Torta Caprese: A classic Italian flourless chocolate-almond cake, rich in flavor and texture, crafted with finely ground almonds and high-quality dark chocolate, offering a decadent dessert experience.

Conclusion

This fluffy crustless cheesecake offers a truly decadent experience without the hassle of a crust. With its creamy, light texture and vanilla flavor, it’s a fantastic gluten-free dessert choice. Whether you serve it plain or with toppings, this cheesecake is bound to impress. Try it out and let us know how it turns out—this just might become your new go-to dessert!

Print Recipe

Fluffy Crustless Cheesecake (NY Style)

This fluffy crustless cheesecake is a rich, airy, and gluten-free take on New York-style cheesecake. Infused with vanilla, it offers a creamy, indulgent texture that’s perfect on its own or enhanced with toppings like fresh berries, caramel, or liqueur. Ideal for special occasions or personal treats, this dessert is both satisfying and versatile.

Prep Time20 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Dessert

Cuisine: American

Keyword: Crustless Cheesecake

Servings: 14

Calories: 452kcal

Author: Kelly

Ingredients

• 5 (8-ounce) blocks of cream cheese, at room temperature
• 6 large eggs
• 1 ⅓ cups granulated sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1- pint sour cream low-fat is fine

Instructions

• Prepare Ingredients: Unwrap the cream cheese blocks and set them out at room temperature for about two hours, along with the eggs and sour cream.
• Preheat Oven: Move the oven rack to the second-lowest position, ensuring nothing is above the cheesecake. Preheat the oven to 400°F (reduce by 25°F if using a dark springform pan).
• Set Up Water Bath: Grease a 10-inch springform pan, then prepare a roasting pan with a few inches of hot water. Place the springform pan in a larger pie dish within the water bath or wrap it with foil.
• Make the Filling: In a large mixing bowl, beat one block of cream cheese until smooth. Gradually add each additional block, beating well. Add eggs one at a time, then incorporate sugar, salt, and vanilla, mixing until smooth.
• Beat for Fluffiness: Once all ingredients are combined, beat on high for seven minutes to add air, which will give the cheesecake its fluffy texture.
• Bake: Pour the filling into the prepared springform pan. Place it in the water bath and bake at 400°F for 10 minutes. Lower the temperature to 375°F and bake for another 40-55 minutes until the top is set, leaving a small circle in the center slightly jiggly.
• Cool Gradually: Turn off the oven, leave the door ajar, and let the crustless cheesecake sit for one hour. This step helps prevent cracking.
• Chill Overnight: After cooling, refrigerate overnight. For the best results, leave it uncovered to avoid condensation.

Notes

• Bring cream cheese, eggs, and sour cream to room temperature for a smoother texture.
• If using a dark springform pan, reduce oven temperature by 25°F.
• Store in the fridge for up to 3 days or freeze for up to 3 weeks.