This heavenly baked cheesecake is the definition of indulgence—ultra creamy, slightly golden on top, with a light and fluffy interior. It requires minimal effort, no crust, and just a few basic ingredients to deliver an impressive and elegant dessert. Whether you’re hosting a dinner party or craving something sweet at home, this cheesecake is a guaranteed crowd-pleaser.
🛒 Ingredients
Ingredient Quantity Notes
Cream cheese 500g (2 cups) Use full-fat for best texture
Ricotta or mascarpone 250g (1 cup) Adds fluffiness and balance
Eggs 4 large Room temperature
Granulated sugar 150g (¾ cup) Adjust to taste
Cornstarch 2 tablespoons Helps stabilize the cake
Vanilla extract 1 teaspoon Adds depth of flavor
Heavy cream 200ml (¾ cup + 1 tbsp) Richness and creaminess
Lemon zest Zest of 1 lemon Optional, adds freshness
Salt Pinch Enhances overall flavor
👩🍳 Method of Preparation
Step 1: Preheat Your Oven
Set your oven to 180°C (350°F).
Grease and line an 8-inch (20 cm) springform pan with parchment paper (bottom and sides).
Step 2: Beat the Creams
In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and ricotta/mascarpone together until smooth and lump-free.
Step 3: Mix in Sugar and Eggs
Add the sugar and beat again.
Then, add eggs one at a time, beating after each until well incorporated.
Step 4: Add the Flavor
Stir in the vanilla extract, lemon zest, salt, and cornstarch.
Mix gently until the batter is smooth and consistent.
Step 5: Finish with Cream
Pour in the heavy cream and beat on low speed until everything is well mixed and creamy.
Step 6: Bake
Pour the batter into your prepared pan.
Bake for 45–50 minutes, or until the top is golden brown and the center has a slight jiggle.
Step 7: Cool & Set
Let the cake cool completely at room temperature.
Once cool, refrigerate for at least 3 hours, preferably overnight for best results.
🍽 Serving Suggestions
Serve chilled with fresh berries, a drizzle of honey, or a dusting of powdered sugar.
It’s also delicious plain—it truly doesn’t need toppings!
❓ Frequently Asked Questions (FAQ)
Q1: Can I use just cream cheese instead of ricotta?
Yes! The cake will be slightly denser but still rich and delicious. Just replace the ricotta with an equal amount of cream cheese.
Q2: Why does my cheesecake crack on top?
Cracks are often due to overbaking or sudden temperature changes. Let it cool slowly and avoid opening the oven door too often.
Q3: Can I freeze it?
Absolutely. Wrap slices in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge before serving.
Q4: Is a water bath necessary?
Not for this recipe. It’s designed to be simple and forgiving—no water bath needed.
✅ Tips for Perfect Cheesecake
Room temperature ingredients make mixing easier and prevent lumps.
Don’t overmix after adding eggs—this can trap air and affect the texture.
Refrigerate overnight for the best flavor and texture.
Use a springform pan to make unmolding simple and neat.
📝 Final Thoughts
This creamy, crustless cheesecake recipe proves that simplicity and elegance can coexist in the dessert world. With its smooth texture, rich taste, and easy preparation, it’s perfect for beginners and pros alike. Bring it to your next dinner party—or just enjoy it at home with a cup of tea or coffee.