I’ve been asked by a few people what my go-to cheesecake recipe is. I realized I didn’t have one on the blog, so I’ve been reminding myself to add one for awhile now. When my husband asked me to bake a cheesecake, I realized that this was my moment.
Two key ingredients in a creamy cheesecake are sour cream and heavy cream (if you’re lucky enough to have access to double cream, that would be great too). Yes–if you’re dairy free, it’s a nightmare. There are dairy-free and vegan options, usually made with soaked cashew meal, but this is so much better. Use organic, pastured dairy products if you can (I used Organic Valley cream cheese, sour cream and heavy cream in this recipe).
As far as technique goes, another important part of baking a good cheesecake is not to over-beat the batter. Only beat it for 10-20 seconds at a time and stop as soon as possible. If you end up with a “curdly” or “eggy” texture, it’s likely because your batter was over-beaten. As far as a water bath goes, that’s up to you. I don’t use one, but if you want to, it won’t hurt.
Creamy Crustless Cheesecake
- 24 oz. cream cheese, softened (3 bricks, preferably organic)
- 1/2 C sour cream (preferably organic)
- 1/2 C heavy whipping cream (preferably organic)
- 3/4 C Swerve sweetener (or your preferred sweetener)
- 1 1/2 T vanilla extract
- 3 eggs
- Sugar free jams (for topping, optional)