Only five ingredients are needed for this light and airy cheesecake. You'll never miss the crust!
- 3 packages cream cheese (3 packages brick-style, 8 oz. each at room temperature)
- 1 cup granulated sugar
- 2/3 cup sour cream (at room temperature)
- 2 teaspoons vanilla extract
- 4 eggs (at room temperature)
- Preheat the oven to 350° F.
- Lightly grease the sides of a 9-inch spring-form pan with softened butter.
- Cut a circle of parchment paper 9” in diameter. Lay the circle on the bottom of the spring form pan.
- Create four sheets of tin foil approximately 18” long each. Lay one sheet of tinfoil over another to create a cross.
- Make another foil cross with the remaining two sheets of tin foil, and position it at an angle over the first cross, creating a jagged circle.
- Place the spring-form pan in the center of the foil circle. Pull the edges of the foil up the sides of the pan and tightly secure on the top edges of the pan. Pack the foil closely to the circumference of the pan.
- Place the cream cheese and sugar into the bowl of a stand mixer. Beat on medium-high speed, scraping down the sides of the bowl periodically, for 5 minutes, until the mixture is completely smooth and no lumps remain.
- Add the sour cream, vanilla extract, and salt to the bowl. Continue to beat on medium-high speed for 1-2 minutes, until the sour cream is fully incorporated into the cream cheese.
- Use a rubber spatula to scrape down the sides of the bowl.
- Turn the mixer to the lowest speed. Add the eggs one at a time, mixing just until no yellow streaks remain. The batter will should be the consistency of yogurt, and ivory in color.
- Pour the batter into the spring-form pan.
- Lightly tap the spring-form pan on a countertop 4-5 times to release any air bubbles.
- Place the spring-form pan inside a large roasting pan. Carefully fill the roasting pan with water, only until it reaches about ¾” up the sides of the spring-form pan
- Carefully transfer the pan to the middle rack of the preheated oven.
- Bake the cheesecake for 60-70 minutes, taking care to not open the oven door while it bakes. Test that the cheesecake is done by gently shaking the pan. The edges should be firm, and the very center still slightly wobbly.
- Turn off the oven and crack the door open 1-2”. Allow the cheesecake to rest in the oven for 1 hour.
- Remove the cheesecake from the oven and transfer to the refrigerator.
- Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight.
- To unmold the cheesecake, carefully run a butter knife around the inside edges of the pan. Undo the clasp and slowly remove the sides in an upward motion. Slice and serve.
PER SERVING *
|Calories460Calories from Fat320|
|% DAILY VALUE*|
|Calories from Fat320|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jeremy Brandy 11 days ago
receipe has contridcting ingredience on it? salt in one secion and no mention of how much?
Diane Gasaway 14 days ago
it was a hit! will definitely make again
Matt Santarelli 15 days ago
great it turned out perfect
test 22 days ago
delicious! would make again
caleb honeycutt 25 days ago
great!! would definitely try it again
Duane C. 26 days ago
love it just added chocalate chips
CYNTHIA LEHNIG 27 days ago
Amazing it couldn’t have been better!😄
Lilli 💜 26 May
Very delicious and easy to make!