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Crustless New York Cheesecake

This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. —George Parsell, Flushing, New York
  • Total Time
    Prep: 10 min. + chilling Bake: 70 min. + cooling
  • Makes
    16 servings


  • 2 packages (8 ounces each) cream cheese, softened
  • 3 cups ricotta cheese
  • 2 cups sour cream
  • 1-1/2 cups sugar
  • 1/2 cup butter, softened
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 4 large eggs, lightly beaten
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Assorted fresh fruit


  • Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet.
  • Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
  • Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.
Nutrition Facts
1 slice: 330 calories, 21g fat (14g saturated fat), 123mg cholesterol, 187mg sodium, 25g carbohydrate (22g sugars, 0 fiber), 9g protein.
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  • Brian
    Dec 23, 2018

    I have used an almost identical recipe for cheesecake for decades. The only difference is my recipe uses a lb. of creamed cottage cheese in lieu of the ricotta and it calls for a teaspoon of vanilla. I always use 3 packages of cream cheese. Try those substitutions and I think you'll be pleasantly surprised. (Run the cottage cheese through a food processor or blender to make it very smooth before adding it.)

  • Nicholas
    Jun 22, 2018

    This recipe is totally off. It calls for a 9 inch spring form but the ingredients fill a 10 1/2 form. It come out bland and uninteresting. One can hardly call it "chesse cake" let along "New York Cheesecake" There are many recipes that are much better.

  • jmeyers
    Jul 29, 2013

    No comment left

  • Melanie-Obrien
    May 28, 2013

    No comment left

  • budgick
    May 16, 2010

    No comment left

  • cindybevens
    Nov 26, 2009

    after letting the cake sit for overnite, it tasted much better i guess i will make iot again

  • cindybevens
    Nov 25, 2009

    i thought it was rather tasteless. i'll go back to using more cream cheese n grahmcracker crusts

  • sassygal2
    May 5, 2009

    Got loads of compliments on this recipe! Light, very tasty and easy to make.It was just a little bit softer than I thought it should be so next time I will add a little more flour or cornstarch. This one is a keeper!!