I don’t like graham craker crusts. Really I don’t like crusts on my cheesecake since I ate a real New York cheesecake in New York. They never put any crust on the cheesecake. Are there any adjustments I have to make to a recipe if I were to subtract the crust? Also, a link to a cheesecake recipe without a crust would be greatly appreciated.
I’ve been searching for almost 2 hours for a cheesecake recipe without a crust. I can’t find it.
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You would have to be careful not to burn the bottom of the cheesecake if you were to take out the crust. If you really had that all over New York then my advice to you would be to search for cheesecake recipes from actual companies in New York.
yeah. but it the cheesecake might not bake right. Depends on how you’re planning to serve the cheese cake. But yeah, you can do it.
The easy way is to buy in a box. Mix the batter, and pour in your dish. You don’t need the crust. This is the no cook/no bake mix.
Line your pan with parchment paper so that any there will be no leaking through the bottom of the spring form pan, and go for it.
Use an oven with a window and light and keep an eye on it. Don’t open the door more than once or twice to check for doneness.
You may be able to be completely successful this time, and you may have to tweak it somewhat. But a pretty thick batter should bake up with out the crust.
I am a daring cook, and get a lot of compliments on my food.
So I say go for it.
For a typical cheesecake, the crust is baked seperately, before the filling is added, this is called “baking blind.” Instead, just line your springform pan with parchment paper in the bottom and on the sides. Place the pan in a large sheet pan with about an inch of water in it and bake it. That will keep it from splitting down the middle. Just follow the normal recipe, and you should be good to go.
Or you could get the Philadelphia Cheesecake in a tub, then you don’t have to worry about a crust.
INGREDIENTS
* 4 (8 ounce) packages cream cheese, softened
* 1 cup unsalted butter, softened
* 1 1/2 cups sour cream
* 1/2 cup heavy whipping cream
* 1 3/4 cups white sugar
* 1/8 cup cornstarch
* 1 fluid ounce amaretto liqueur
* 1 teaspoon vanilla extract
* 5 eggs
* 1 egg yolks
DIRECTIONS
1. Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.
2. In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.
3. Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.
4. Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.
2 hours??? Good grief. Try this….it popped up right away when I type “crustless cheesecake recipe” into google….
http://www.cooks.com/rec/search/0,1-0,crustless_cheesecake,FF.html
I have made cheesecake without a crust. All I do is spray my pan with a nonstick spray and dust lightly with graham crackers (Or in your case, maybe vanilla wafers or chocolate cookies). Bake as usual By dusting the pan, you can get it out of the pan much more easily. When the cheesecake is removed, you really can’t tell there is any crust at all.
If you really object to any crust at all, maybe lining your pan with parchment paper would work.
Happy baking.
Absolutely, you eliminate the crust altogether (I recommend covering the bottom of the pan with parchment paper) or you can replace it with any other kind of crust you want. If you use pastry crust you will have to blind bake it first.
You do not need to make any other adjustments to your recipes.
Substitute Nabisco “Famous Chocolate Wafers” for the Graham Crackers . Just wizz them up in your processor add butter , sugar Blind bake and proceed with your recipe . No graham Crackers.P.s I’m a New Yorker and real N.Y. Cheesecake DOES have a Graham Cracker Crust!!!