Cheesecake- Crustless Baked Cheesecake Recipe

Cheese Cake- Crustless Baked Cheesecake Recipe- Cheesecake Baked in a Water Bath Recipe

Cotton soft, light, pillowy, a must bake for cheesecake lover!! The best melt in mouth cheesecake recipe ever. I will say that after you taste it, you might not want to go back to regular cheesecake again. A water bath is strictly needed for this recipe, it helps cook the cheesecake so gently while also creating a steamy environment so the surface doesn’t get too dry. It makes the cheesecake supremely smooth and creamy. So let’s break down this whole process into easy pieces. For that here a step by step recipe that will help you to bake a creamy, no fail cheesecake, that you could be dreamed.

Crustless Baked Cheesecake Recipe

A water bath is also not that much hard. Just set the cheese cake batter in a baking pan, then keep cake pan inside a tray or large baking dish. Fill it with a few inches of hot water and put the whole contraption in the oven. A little bit of cornstarch or all purpose flour in the cheesecake batter is insurance against cracking and makes the cake easier to cut into clean slices. But it may change the texture of the cheesecake a bit. Starch may make the cheesecake more firm, while cheesecake with eggs and cream alone has softer, super creamy texture. But my kids love it with starch, so I have used bit of corn flour and all purpose flour.

Cheesecake Recipe

Tips- Here I have used double boiling method to melt butter, cheese and milk mixture. For that heated and simmered the water in the double boiler on the stove. Beat the egg whites and sugar until soft peaks form, fold very gently into cheese mixture, do not stir and blend. It is normal that the cake will shrink about half inch to one inch after cooling, it is normal. If the cake shrinks a lot, the main reason is over mixing the egg white mixture with the cheese mixture.  

Cheesecake- water bath baked cheesecake

How to Make Cheese Cake- Crustless Baked Cheesecake Recipe- Cheesecake Baked in a Water Bath Recipe

Separate egg whites and egg yolks very carefully, set aside.

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In a pan add butter, cream cheese and milk. 

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Melt cream cheese, butter and milk over a double boiler. Cool the mixture and set aside for later use.

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Mix egg yolks and vanila essence very well. Pour the cheese mixture to the egg yolks and combine well. 

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Then add in corn flour, all purpose flour and combine well without any lumps. 

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Whisk egg whites until foamy. You can beat with a handheld mixer or stand mixer. Add in the sugar and whisk soft peaks form. 


Pour egg white mixture into the cheese mixture, then fold in very gently using a spatula. Remind that fold the batter very slowly and gently until incorporated. 


Here I have used a non sticky baking tin, so that I am not greasing the tin. Otherwise grease and line the bottom and sides of the pan with grease proof baking paper or parchment paper. Pour the mixture in the baking tin and keep the tin in a tray and pour hot water into the tray. 

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Bake cheesecake in a water bath for 60 minutes or until set and golden brown at 160 degrees C ( 325 degree F)
Dust the cake with powdered sugar before serving (optional step)

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Enjoy!! Happy Baking and stay healthy.

Cheese cake- water bath baked cake

                                      READY TO SERVE

Cheesecake- No fail recipe

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