This classic crustless cheesecake is a testament to simplicity and richness. By omitting the crust, every bite is pure, velvety cheese cake. The batter relies on high-quality cream cheese, sugar, real vanilla, eggs, and sour cream to create a dense, satisfying dessert that sets perfectly in a water bath. It offers a luxurious mouthfeel and intense flavor profile that pairs beautifully with fresh berries, fruit compotes, or a simple drizzle of chocolate sauce. Ideal for dinner parties or special celebrations, this recipe yields a substantial cake that freezes exceptionally well, making it a versatile make-ahead option for any occasion.
Lenny’S Cheesecake (Len Loves Sin
Description
This classic crustless cheesecake is a testament to simplicity and richness. By omitting the crust, every bite is pure, velvety cheese cake. The batter relies on high-quality cream cheese, sugar, real vanilla, eggs, and sour cream to create a dense, satisfying dessert that sets perfectly in a water bath. It offers a luxurious mouthfeel and intense flavor profile that pairs beautifully with fresh berries, fruit compotes, or a simple drizzle of chocolate sauce. Ideal for dinner parties or special celebrations, this recipe yields a substantial cake that freezes exceptionally well, making it a versatile make-ahead option for any occasion.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Butter a 10-inch round, 2-inch deep cake pan or springform pan thoroughly.
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In a large bowl, beat the softened cream cheese until completely smooth and lump-free.
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Add the sugar and vanilla extract to the cream cheese and beat until well combined.
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Gradually add the beaten eggs and sour cream, mixing until just incorporated.
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Pour the batter into the prepared pan.
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Place the cake pan inside a larger roasting pan or baking dish.
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Pour hot water into the larger pan until it reaches about 1/2 inch up the sides of the cake pan (water bath).
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Bake for 45 to 60 minutes, or until the top is set and just beginning to turn a light golden brown. The center should still have a slight jiggle.
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Remove the cake from the water bath and let it cool completely at room temperature.
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Refrigerate the cheesecake for at least 2 hours, or preferably overnight, to firm up.
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To serve, run a knife around the edge to loosen. If using a springform pan, release the sides. If using a regular cake pan, see notes for freezing and unmolding techniques.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 136.8kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 8.4g43%
- Cholesterol 34.8mg12%
- Sodium 128.4mg6%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.0g0%
- Sugars 0.7g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This cheesecake freezes exceptionally well. You can freeze it in the pan. To thaw, let it sit in the refrigerator overnight.
Unmolding Tip: If freezing in a non-springform pan, remove from freezer and place the bottom of the pan on a hot stove burner for about 45 seconds. Invert over a plate. If it doesn't release, heat for another 10 seconds and try again. Tapping the bottom of the inverted pan can also help.
Ingredient Note: Store-brand cream cheese works perfectly fine for this recipe; you do not need premium brands like Philadelphia.
Serving Suggestions: Serve with fresh berries, fruit compote, chocolate sauce, or caramel drizzle.
Safety: Ensure the water bath is filled with hot water to prevent thermal shock to the glass pan if using one, and handle the hot water with care.
