Crustless New York cheesecake with a sour cream topping
Dimitra's Dishes · ♥ 391 likes · 6.7K views · 10 min video
Read about cream cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 32 oz cream cheese
Have the eggs and cream cheese at room temperature. Eggs come up quickly in a bowl of warm - not boiling - water, changed a few times; cream cheese can sit in warm water in its foil or be microwaved a few seconds.
Bringing eggs and cream cheese to room temperature
- 290 g granulated sugar
- 2 tsp pure vanilla extract
- 1 tsp pure almond extract
Put the room temperature cream cheese in the mixer with the paddle, add the granulated sugar, the vanilla extract and the almond extract and mix on low. Do not incorporate much air - New York cheesecakes are dense.
Mixing the batter on low
- 1 cup sour cream
Add a cup of sour cream. Skip the cornstarch the original recipe calls for; it can leave a grainy bite, and the sour cream topping covers any crack it would have prevented.
- 4 whole large eggs
Add four room temperature large eggs one at a time and mix until incorporated.
Sour cream instead of cornstarch, then eggs
Spray a springform pan, pour in all the batter and smooth the top.
- baking spray
Bake on the centre rack at 300F for 60 to 65 minutes. The top should still be jiggly; overcooked cheesecake goes hard.
Take it straight out rather than resting it in the warm oven. It will probably crack from the sudden temperature drop, which does not matter here. Let it drop for about 15 to 20 minutes.
- 1 cup sour cream
- 3–4 tbsp granulated sugar
- 1 tsp pure vanilla extract
- almond extract (optional)
While the cheesecake bakes, whisk the topping - a heaping cup of sour cream, three to four tablespoons of granulated sugar and a teaspoon of vanilla - and let it sit so the sugar melts in.
Spread the topping over the settled cheesecake and return it to the oven at 350F for about 10 minutes, just to set the sour cream.
Rest at room temperature about 20 minutes, run a knife around the edge to release it, then freeze until needed.
Cooling, freezing and unmolding
Take it out a few minutes before serving, release the springform and serve on the pan base. Top with fresh berries, or her cherry topping.