Crustless Honey Cheesecake

This rich, creamy crustless honey cheesecake uses cream cheese, sour cream, heavy cream, honey, and eggs. It features a water bath for perfect texture and no cracks.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare your oven and pan. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan. Wrap the bottom and sides of the pan with heavy-duty aluminum foil.

Step 2

Make the batter. Beat the softened cream cheese until smooth and creamy. Add honey and vanilla extract, and mix until well combined.

Step 3

Incorporate wet ingredients. Add sour cream and heavy cream, mixing until the batter is smooth. Mix in the flour if using.

Step 4

Add the eggs. Beat in the eggs one at a time on low speed until each egg is incorporated. Avoid overmixing.

Step 5

Pour into the pan. Gently pour the cheesecake batter into the prepared springform pan. Tap lightly to release air bubbles.

Step 6

Use a water bath. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until halfway up the springform pan sides.

Step 7

Bake. Place the pans in the oven and bake for 55-60 minutes, until the edges are set but the center has a slight wobble.

Step 8

Cool slowly. Turn off the oven and prop the door open slightly. Let the cheesecake cool inside the oven for 1 hour.

Step 9

Chill. Remove from the water bath and oven. Cool completely on a wire rack, then refrigerate for at least 4 hours, preferably overnight.

Step 10

Serve. Remove the sides of the springform pan before serving. Drizzle with extra honey if desired.