Welcome, fellow bakers, to a cheesecake that stands proudly without a crust. This cherry cheesecake is a testament to simplicity and flavor, where the silky, tangy filling takes center stage and the sweet-tart cherry topping adds a burst of color and taste. It's a perfect dessert for those who prefer their cheesecake all about the creamy center, and it's naturally gluten-free.
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I've developed this recipe to be methodical and foolproof, ensuring a smooth, crack-free top every time. By baking in a water bath and cooling slowly, you'll achieve that professional, velvety texture. The cherry topping is quick to make and can be adjusted to your preferred sweetness.
Whether you're a seasoned baker or just starting, this crustless cheesecake is a rewarding project. Let's gather our tools and ingredients, and I'll guide you through each step with precision. Remember, baking is a science, but it's also an art – trust the process and enjoy the journey.
Why You'll Love This Recipe
About the Ingredients
4 (8 oz) packages (904g) cream cheese, softened
Use full-fat cream cheese for the richest flavor and best texture. For a lighter version, you can use reduced-fat, but the cheesecake may be less creamy.
1 1/2 cups (300g) granulated sugar
Regular white sugar works best. You can reduce to 1 cup (200g) if you prefer a less sweet cheesecake.
4 large eggs, room temperature
Room-temperature eggs blend more smoothly into the batter, preventing lumps. If you're in a hurry, place eggs in warm water for 5 minutes.
1 cup (240ml) sour cream, room temperature
Sour cream adds tanginess and moisture. Greek yogurt can be substituted for a slightly different tang.
1 tablespoon vanilla extract
Pure vanilla extract gives the best flavor. You can use vanilla bean paste for a more intense vanilla flavor.
1/4 cup (30g) all-purpose flour
This helps stabilize the cheesecake and prevent cracking. For a gluten-free version, use a 1:1 gluten-free flour blend.
1/2 teaspoon salt
Enhances the flavors and balances the sweetness.
2 cups (300g) pitted cherries (fresh or frozen)
Fresh cherries are ideal, but frozen work well. If using frozen, thaw and drain excess liquid before using.
1/4 cup (50g) granulated sugar (for topping)
Adjust sweetness based on the tartness of your cherries.
1 tablespoon lemon juice
Fresh lemon juice brightens the cherry flavor. You can substitute with lime juice.
1 tablespoon cornstarch
Thickens the cherry topping. Can be replaced with arrowroot powder.
2 tablespoons water
Used to dissolve cornstarch for the topping.
Tips & Tricks
- Ensure all dairy ingredients are at room temperature before mixing to avoid lumps and ensure a smooth batter.
- Do not overmix the batter after adding eggs; overmixing incorporates air, which can cause cracks during baking.
- Always use a water bath (bain-marie) to bake the cheesecake gently and evenly, preventing cracks and overcooking the edges.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. Wrap the outside of the pan with a double layer of aluminum foil to make it watertight.
2. Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl frequently.
3. Add Sugar and Flour
Gradually add the granulated sugar and flour, beating until well combined and no lumps remain. Continue to scrape the bowl.
4. Incorporate Eggs
Add the eggs one at a time, beating on low speed just until each yolk disappears into the batter. Overmixing will incorporate too much air, leading to cracks.
5. Mix in Sour Cream and Vanilla
Add the sour cream and vanilla extract, and mix on low speed until just combined. The batter should be smooth and velvety.
6. Pour into Pan
Pour the batter into the prepared springform pan. Tap the pan gently on the counter to release any air bubbles.
7. Water Bath and Bake
Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. The internal temperature should read 150°F (65°C).
8. Cool Slowly
Turn off the oven and crack the door open. Let the cheesecake cool in the water bath for 1 hour. Then remove from the water bath and cool completely on a wire rack.
9. Make Cherry Topping
While the cheesecake cools, combine cherries, 1/4 cup sugar, and lemon juice in a saucepan. Cook over medium heat until cherries release their juices, about 5 minutes. In a small bowl, mix cornstarch with water and stir into the cherry mixture. Cook, stirring, until thickened, about 2 minutes. Remove from heat and let cool.
10. Chill and Serve
Once the cheesecake is completely cool, refrigerate for at least 4 hours or overnight. Spread the cherry topping over the chilled cheesecake just before serving.
Delicious Variations
Chocolate Cherry Cheesecake
Add 1/2 cup (85g) melted dark chocolate to the batter before baking.
Lemon Cherry Cheesecake
Add 2 teaspoons lemon zest to the batter and swap lemon juice for the cherry topping.
Berry Swirl Cheesecake
Instead of the cherry topping, swirl 1/2 cup of raspberry jam into the batter before baking.
How to Store How To Make Cherry Cheesecake Without Crust
Refrigerator
Store in an airtight container in the refrigerator for up to 5 days.
Freezer
Freeze the cheesecake (without topping) for up to 2 months. Wrap tightly in plastic wrap and foil.
Reheating
Serve chilled. If frozen, thaw overnight in the refrigerator before adding the topping.
Frequently Asked Questions
Q: Why is my cheesecake cracking?
Cracks usually occur from overbaking or a sudden temperature change. Bake just until the center is slightly jiggly and cool slowly in the oven with the door ajar.
Q: Can I use low-fat cream cheese?
Yes, but the texture will be less creamy and may be slightly denser. Full-fat cream cheese yields the best results.
Q: How do I know when the cheesecake is done?
The edges should be set and the center should wobble slightly when shaken. An instant-read thermometer should read 150°F (65°C) in the center.
Q: Can I make this cheesecake ahead of time?
Absolutely! In fact, it's best to make it a day ahead. Store it in the refrigerator and add the cherry topping just before serving.
I hope you enjoy making this crustless cherry cheesecake as much as I do. Share your creations with me in the comments below, and happy baking!
How To Make Cherry Cheesecake Without Crust
How To Make Cherry Cheesecake Without Crust – a creamy, tangy, gluten-free dessert that's ready in 40 minutes, with a luscious cherry topping.
🧂 Ingredients
- 4 (8 oz) packages (904g) cream cheese, softened
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240ml) sour cream, room temperature
- 1 tablespoon vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon salt
- 2 cups (300g) pitted cherries (fresh or frozen)
- 1/4 cup (50g) granulated sugar (for topping)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
📋 Instructions
- 1Preheat and Prepare — Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. Wrap the outside of the pan with a double layer of aluminum foil to make it watertight.
- 2Beat Cream Cheese — In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl frequently.
- 3Add Sugar and Flour — Gradually add the granulated sugar and flour, beating until well combined and no lumps remain. Continue to scrape the bowl.
- 4Incorporate Eggs — Add the eggs one at a time, beating on low speed just until each yolk disappears into the batter. Overmixing will incorporate too much air, leading to cracks.
- 5Mix in Sour Cream and Vanilla — Add the sour cream and vanilla extract, and mix on low speed until just combined. The batter should be smooth and velvety.
- 6Pour into Pan — Pour the batter into the prepared springform pan. Tap the pan gently on the counter to release any air bubbles.
- 7Water Bath and Bake — Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. The internal temperature should read 150°F (65°C).
- 8Cool Slowly — Turn off the oven and crack the door open. Let the cheesecake cool in the water bath for 1 hour. Then remove from the water bath and cool completely on a wire rack.
- 9Make Cherry Topping — While the cheesecake cools, combine cherries, 1/4 cup sugar, and lemon juice in a saucepan. Cook over medium heat until cherries release their juices, about 5 minutes. In a small bowl, mix cornstarch with water and stir into the cherry mixture. Cook, stirring, until thickened, about 2 minutes. Remove from heat and let cool.
- 10Chill and Serve — Once the cheesecake is completely cool, refrigerate for at least 4 hours or overnight. Spread the cherry topping over the chilled cheesecake just before serving.
Jonas writes about home renovation and woodworking, focusing on DIY projects that are achievable for beginners. He emphasizes careful planning and using simple tools to create lasting results.
