This recipe for Cheesecake Without a Springform Pan is decadent, creamy, and super easy. It is made without a springform pan, water bath, or crust. It can be made with a variety of household dishes. This variation can be used for a 9-inch square baker, 8-inch square baker, or 8-inch cake pan with 3-inch height.
1 ¾lbfull fat cream cheese bars (or 1 lb 12 oz)see oz marks on foil wrapping
¼teaspoonsalt
1teaspoonvanilla extractoptional
4largeeggs
1⅔cupsheavy cream
¼cupall-purpose flour
Instructions
Preheat the oven to 400°F.
Line a 9-inch square baker, 8-inch square baker, or 8-inch cake pan with 3-inch height with parchment paper. To do so lightly butter the inside of the pan. Lay one long strip of parchment paper across the pan and press it into the pan. Lightly butter the top of the parchment paper in the pan, then add another sheet of parchment paper on top in the opposite direction. There should be at least two inches of overhang all around. For a square dish, you may need another layer of parchment paper.
In a large mixing bowl add the softened cream cheese and granulated sugar. Mix with a hand-held mixer at low-medium speed for 5 minutes, until smooth and creamy. You can also use a stand mixer or do this by hand, though it will take considerably more effort. Add the salt and combine.
Add the eggs one at a time, mixing at each interval until fully combined.
Add the vanilla extract and heavy cream and use a whisk to combine by hand.
Sift in the flour a little at a time and stir gently to combine.
Pour the batter into the parchment-lined pan. Bake for 35-40 minutes, checking at the 30-minute mark. The top should be dark brown around the edges with a slightly lighter color in the center, but it should not be burned. The center will be quite soft and wiggly. It will set while resting on the counter.
Serve the cheesecake at a cool room temperature. Or keep the cheesecake cool in the fridge until ready to serve. Refrigerate any leftovers.
Notes
If you have not softened your cream cheese ahead of time. Remove the cream cheese from the packaging and place it in a large mixing bowl. Microwave for 1 min at 20% power, check it, then add 30 seconds – 1 min as needed until softened.
For square baking dishes use more than two sheets of parchment paper to line the pan. If you use only two and line it as you would for baking brownies, it will not do as good a job containing the cheesecake as it rises. Make sure that the parchment paper sticks up 2 inches on all sides (even the corners).
If the dish is very full of batter, consider placing a baking sheet on the rack below to catch any spillover. I have not yet had this happen despite having very full dishes, but you may want it as extra insurance.
Monitor the cheesecake for the last 5-10 minutes. The cheesecake should get very dark brown around the edges (and golden in the middle), but not burn.