Crustless Cheesecake

It’s easy to see why this crustless cheesecake is one of our contest winners. Not only does it take just 10 minutes of prep and feed a large crowd, but this delightful twist on a classic also caters to those following gluten-free diets without sacrificing a bit of flavor.

You don’t need to be a professional pastry chef to create this impressive cheesecake. Combining rich cream cheese, light ricotta and tangy sour cream, this simple recipe results in a naturally gluten-free cheesecake that delivers all the indulgence you crave, right from the comfort of your own kitchen.

Ingredients for Crustless Cheesecake

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• Cream cheese: Softened cream cheese creates the rich and creamy base of this crustless cheesecake recipe.
• Ricotta cheese: The ricotta cheese adds a light and fluffy texture to the filling.
• Sour cream: Sour cream provides a tangy flavor and smooth consistency to the filling.
• Sugar: White sugar helps to sweeten the crustless cheesecake filling and balance the flavors of the tangy cheeses.
• Butter: Softened butter adds richness and helps to create a smooth texture.
• Flour and cornstarch: All-purpose flour and cornstarch help stabilize the cheesecake and prevent it from cracking. Use a gluten-free flour blend to keep this recipe gluten-free.
• Eggs: Four lightly beaten large eggs provide structure and richness to the cheesecake.
• Lemon juice: Freshly squeezed lemon juice brightens the filling and complements the richness of the cheese.
• Vanilla extract: A teaspoon of vanilla extract enhances the overall flavor profile of this crustless cheesecake.
• Assorted fresh fruit (optional): Fresh berries or chopped melon are always good for presentation.

Directions

Step 1: Prepare the batter

Leticia Almeida for Taste of Home

Preheat the oven to 375°F. In a large bowl, beat the softened cream cheese, ricotta cheese, sour cream, sugar, softened butter, flour and cornstarch until smooth.

Editor’s Tip: For the smoothest, lump-free filling, make sure that all the ingredients are at room temperature before mixing.

Step 2: Add the eggs and flavorings

Leticia Almeida for Taste of Home

Add the lightly beaten eggs, beating on low speed until just combined. Stir in the lemon juice and vanilla extract.

Editor’s Tip: Beating the eggs on low helps prevent overmixing and adding too much air to the batter, which can cause cracks.

Step 3: Bake the cheesecake

Leticia Almeida for Taste of Home

Pour the filling into a greased 9-inch springform pan. Place the pan on a baking sheet and bake for 70 to 75 minutes or until the edges are lightly browned and the top is dry to the touch (the center 5 inches of cheesecake will not be set).

Step 4: Let it cool

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Remove the cheesecake from the oven and let it cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake. Let it cool for an additional hour.

Step 5: Refrigerate and serve

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Refrigerate the cheesecake overnight. Before serving, garnish it with assorted fresh fruit, if desired.

Leticia Almeida for Taste of Home

Crustless Cheesecake Variations

• Add a fruit swirl: Swirl in your favorite fruit preserves before baking for a fruity twist to this crustless cheesecake recipe. You can also top it with homemade berry compote before serving.
• Top it with chocolate: Drizzle melted chocolate over the cooled cheesecake for an added layer of richness.
• Incorporate spices: Add a teaspoon of cinnamon or nutmeg to the filling for a spiced variation on this crustless cheesecake.
• Use different extracts: Substitute the vanilla extract with almond extract or lemon extract for a unique flavor profile.
• Add a crumb topping: Before baking, sprinkle a mixture of crushed gluten-free cookies and melted butter over the top for a crumbly texture.
• Make it mocha-flavored: Add 1 to 2 tablespoons of espresso powder to the batter for a mocha twist.

How to Store Crustless Cheesecake

Leftovers of this crustless cheesecake can be stored in an airtight container in the refrigerator for up to a week. To prevent the cheesecake from absorbing fridge odors, cover it tightly with plastic wrap.

Can you freeze crustless cheesecake?

Yes, you can easily freeze leftovers of this crustless cheesecake. After it has cooled completely, use a hot knife to slice the cheesecake into individual servings. Wrap each one tightly in plastic wrap and then in aluminum foil. Freeze them for up to six months. Thaw the cheesecake slices in the refrigerator overnight before serving.

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Crustless Cheesecake Tips

How do you prevent cracks in crustless cheesecake?

Baking this cheesecake in a water bath can help prevent cracks. Letting the cheesecake cool in the oven for an hour with the door slightly ajar before allowing it to fully cool at room temperature can also prevent cracks from forming.

What can you serve with crustless cheesecake?

Serve slices of this crustless cheesecake recipe with a dollop of fresh whipped cream, a drizzle of salted caramel sauce or fresh berries. You can also pair it with a cup of freshly brewed coffee or a glass of sweet red wine.

Can you make mini crustless cheesecakes?

Pour the batter into lined muffin tins to transform this crustless cheesecake recipe into mini individual cheesecakes. Reduce the baking time to 20 to 25 minutes, or until the centers are almost set.

How do you know when a crustless cheesecake is done?

The cheesecake is done when the edges are lightly browned and the top is dry to the touch. The center 5 inches will still jiggle slightly when gently shaken—the cheesecake will continue to set as it cools.