Discover the deliciousness of a fluffy, crustless cheesecake—creamy, light, and perfect for a simple yet elegant dessert.
You’ll need cream cheese, sugar, eggs, vanilla extract, sour cream, and a bit of flour or cornstarch for that perfect texture.
Beat the cream cheese and sugar until smooth. Add eggs one at a time, then blend in vanilla, sour cream, and flour or cornstarch.
Mix just until ingredients are combined; overmixing can deflate the batter, preventing a fluffy texture.
Pour the batter into a greased springform pan. Smooth the top and tap to release air bubbles.
Bake at 325°F (163°C) for about 45-55 minutes until the edges are set but the center jiggles slightly.
Turn off the oven and crack the door open. Let the cheesecake cool gradually to prevent cracking.
Refrigerate for at least 4 hours or overnight. This allows the cheesecake to set and develop its flavors.