Crustless Vanilla Cheesecake

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10 - 12
Crustless Vanilla Cheesecake

This recipe is adapted from Cooks Illustrated and contributed by New York Organic Valley dairy farmer Maureen Knapp. The original featured a graham cracker crust, but Maureen left it out when she found she didnít have graham crackers on hand. She likes it this way, and said that no one else noticed the difference!



1.) Heat oven to 325įF. In large bowl of electric mixer, beat cream cheese on medium speed until light and fluffy. Gradually beat in sugar until well blended. Beat in eggs one at a time, stopping to scrape down sides of bowl each time. On low speed, beat in whipping cream, sour cream and vanilla until well blended.

2.) Bring a kettle of water to a boil for a water bath. Use butter to grease bottom and sides of a 9-inch springform pan. Wrap a sheet of heavy duty foil over bottom and up sides of pan. Pour cream cheese mixture into prepared pan. Place pan in a large roasting pan. Carefully pour boiling water into pan until it reaches half way up sides of pan. Bake on lowest oven rack until perimeter of cake is set but center will jiggle when pan is tapped.

3.) Turn off oven; leave door ajar for 1 hour leaving cheesecake in oven. (Cheesecake will be golden brown on top, puff up and settle upon cooling.) Transfer from water bath to a cooling rack; cool completely. Cover; chill at least 4 hours or up to 3 days before serving. Top with your favorite fruit topping.

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Rosslyn from Toronto, Canada on September 10th, 2015
I made this cheesecake for the first time awhile ago. It was sooo delicious! However, when it was cooling in the oven with the door left ajar, a skin formed on the surface of the cake, and this happens with other cheesecake recipes that I've tried. Is that normal for all cheesecakes, or is there a way to prevent that? Any comments would be appreciated. Thanks!
Lauri from Michigan on December 6th, 2014
I Baked This For One Hour And Then Cooled It For One Hour In The Oven. Turned Out Great!
Donna from Missouri on November 22nd, 2014
How long do you bake it for? I need an estimate on time please!
Ashley Sinclaire from Sacramento on November 23rd, 2013
This is great because eliminating the crust drastically reduces the carbs for a diabetic.
Ellen from San Diego, CA on November 21st, 2013
I shall make this one for our family Thanksgiving.
With all the best organic products it will be fabulous! I am going to put a sprig of cinnamon over the top for an
added touch!
dianne from San Diego on November 21st, 2013
This sounds similar to the old Lindy's Cheesecake recipe I found in Bon Appetit years ago.
betty from Carlisle, Pa. on November 21st, 2013
I am going to try this because my husband loves Cheesecake.
Barbara from Destrehan on February 3rd, 2013
lone cheese cake my faved destert

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