Description
This Fluffy Crustless Cheesecake is simply the best gluten-free dessert. Enjoy this Easy Cheesecake with a creamy texture and no crust. Perfect as a Light Cheesecake Recipe for a Low Carb Cheesecake option.
Ingredients
Scale
- 5 (8-ounce) blocks cream cheese at room temperature
- 6 eggs large
- 1 ⅓ cups granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 pint sour cream low-fat is fine
Instructions
- Preheat the oven to 400 degrees F and prepare a 10-inch springform pan greased.
- Soften cream cheese, eggs, and sour cream at room temperature two hours before starting.
- Beat cream cheese blocks one at a time until creamy and smooth without lumps.
- Add eggs one at a time mixing on low.
- Add sugar salt vanilla extract and sour cream mixing after each addition.
- Beat the batter on high for seven minutes.
- Transfer batter to pan filling it no more than ¾ full.
- Place pan in water bath and bake for 10 minutes at 400 degrees F.
- Reduce temperature to 375 degrees and bake for 40-55 minutes until top is mostly set except a small center.
- Turn off oven and leave cheesecake inside with door ajar for one hour.
- Cool cheesecake on wire rack then refrigerate uncovered overnight.
- Remove springform ring before slicing using a warm knife dipped in water.
- Store covered in refrigerator up to three days or freeze wrapped in plastic and foil up to three weeks.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 452kcal
- Sugar: 22g
- Sodium: 95mg
- Fat: 37g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Protein: 3g
- Cholesterol: 173mg