Crustless New York Style Cheesecake served with fresh strawberry compote. It's so creamy and delectable. It's our favorite cheesecake recipe!
Prep Time10 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr25 minutesmins
Course: Dessert
Cuisine: Dessert
Keyword: cheesecake, crustless cheesecake
Servings: 12slices
Calories: 385cal
Author: Amy Desrosiers
Cost: $6
Equipment
9" springform pan
aluminum foil
baking sheet
Measuring cups and spoons
Ingredients
Cheesecake
32ouncescream cheeseroom temperature
1 ½cupsgranulated sugar
4large eggsroom temperature
1cupsour creamroom temperature
¾cupwhole milkroom temperature
⅛teaspoonsalt
1tablespoonvanilla bean or bean paste
¼cupall-purpose flour
1½cupswaterfor water bath
Strawberry Compote
16ouncesstrawberriesCan use hulled fresh berries or frozen
1tablespoonfresh lime juice
2tablespoonswater
3tablespoonssugar
Instructions
For the Cheesecake:
Pre-heat oven to 350° F.
Grease a 9" spring form pan. I use shortening for mine.
Foil the pan's outside to prevent water from entering the spring form pan when baking. I use three layers to wrap around the outside of the pan.
In a stand mixer, add your softened cream cheese, and sugar. Blend until creamy
Slowly add in the milk and each egg one at a time
Finally, mix in the vanilla, sour cream and flour- you might want to reduce your speed to prevent the flour from creating a dust cloud.
Blend until creamy and pour into your greased springform pan.
*Place foil covered spring form pan into a baking sheet that has 1 ½ cups of water in it to create a water bath.
Bake for 75-80 minutes. Cheesecake will be golden brown, and puffy, but will evenly sink once done. Avoid opening the oven and drastically changing the temperature to prevent cracking.
For the Strawberry Compote:
Add lime juice, water, and strawberries to a medium stockpot
Sprinkle in sugar and cook over low heat for 6 minutes. Berries will be slightly mushy. Allow to cool before serving to allow it to thicken.
Notes
Nutritional values may vary and are meant to be a guide.