Baked Cheesecake Recipe From The Spur: Southern-Style Crustless Creaminess

This baked cheesecake recipe from The Spur delivers that signature Southern-style richness without a single crack in sight. The secret lies in a foolproof technique that combines cream cheese, sour cream, and a touch of cornstarch for that signature silky texture—just like the famous version from the iconic Texas steakhouse. What sets this apart is the crustless approach, which simplifies the process while keeping the dessert light yet decadent.

The recipe relies on a simple yet effective method: baking in a water bath ensures even heat distribution, preventing those dreaded cracks while creating a smooth, jiggly center. With just 15 minutes of prep and 1 hour of baking, this cheesecake becomes a weekend project worth every minute. The blend of cream cheese and sour cream delivers that signature tangy-sweet flavor, while vanilla and lemon zest add brightness that cuts through the richness.

What you'll end up with is a perfectly set cheesecake that's creamy yet firm enough to slice cleanly—no wobbling required. The texture is velvety, with a subtle graininess from the cornstarch that mimics the restaurant version's signature mouthfeel. This isn't just dessert; it's an experience that transforms any dinner into something special.

Serve it chilled with a dollop of whipped cream, a drizzle of caramel, or fresh berries for a touch of elegance. The beauty of this recipe is its versatility—it works as a showstopper for gatherings or a simple treat for two. Let's get started on recreating that Spur-worthy cheesecake at home.

Ingredients for baked cheesecake recipe from the spur

Southern-style richness meets foolproof technique in this iconic Spur-inspired crustless cheesecake.

The cream cheese selection is critical—Philadelphia brand delivers consistent results, but any full-fat block-style cheese works. Room temperature is non-negotiable; cold lumps ruin the texture. For sour cream, La Choy or Breakstone's provide that tangy richness without overpowering. The cornstarch (not flour) creates that signature silky mouthfeel—Bob's Red Mill is my go-to for consistent quality. Fresh lemon zest from organic lemons adds brightness; pre-grated zest loses potency quickly. Eggs should be large and fresh; older eggs expand more during baking, risking cracks. For the water bath, heavy whipping cream creates a smoother texture than water alone—Land O'Lakes brand works perfectly.

No sour cream? Full-fat Greek yogurt at half the amount mimics the tang. Substitute cream cheese with mascarpone for a lighter texture (reduce sugar by 2 tbsp). Vanilla extract substitutes: vanilla bean paste (use half) or vanilla sugar (reduce granulated sugar by 1 tbsp). For the water bath, aluminum foil prevents water from leaking into the cream. Blueberries can be swapped for raspberries or strawberries—just toss them in powdered sugar and lemon juice first. The cornstarch is non-negotiable; arrowroot powder works in a pinch but alters the texture slightly. Salt measurements are precise—Diamond Crystal is less salty than Morton, so adjust to taste after baking.

This cheesecake reheats beautifully—microwave 20-second bursts for single servings. Store in an airtight container for up to 4 days in the fridge; freeze for 2 months (thaw overnight). For ahead prep, assemble the batter and refrigerate overnight before baking—this enhances flavor development. Serving tip: Dust with powdered sugar and garnish with fresh berries right before serving to maintain presentation. The water bath pan can be reused for other baked goods like custards or puddings—just clean thoroughly after each use.

Step-by-step instructions for Southern-style crustless baked cheesecake

Master this classic Southern technique for a silky, jiggly center and golden edges every time.

Preheat your oven to 325°F for even baking. Grease a 9-inch springform pan thoroughly using the 4 tablespoons unsalted butter, coating the bottom and sides completely. This prevents sticking and ensures clean release later. Place the prepared pan in a larger baking dish—this will hold your water bath.

Pour the 1 cup water into the bottom of the larger dish. The water bath creates gentle, even heat distribution that prevents cracking while baking. The pan should sit securely without tipping, with water reaching about halfway up the sides of the springform pan. This method is non-negotiable for perfect texture.

In a large mixing bowl, beat the 32 oz full-fat cream cheese at medium speed until completely smooth, about 2-3 minutes. You want a completely homogeneous texture with no lumps—this is your foundation. Add the 1 cup sour cream and mix until fully incorporated, scraping down the sides as needed.

Gradually add the 1.5 cups granulated sugar while continuing to mix on medium. Then incorporate the 2 tablespoons cornstarch, which acts as a stabilizer for that signature silky texture. Add the 1 tablespoon pure vanilla extract and 1 tablespoon fresh lemon zest, mixing just until combined. The lemon zest adds that bright Southern tang that sets this recipe apart.

Add the 4 whole large eggs, one at a time, mixing just until each is fully incorporated after addition. This gentle folding prevents overmixing that could develop gluten. The batter should be thick but pourable—like heavy pudding. Add the 0.5 teaspoon diamond crystal kosher salt and mix briefly to distribute evenly.

Here's where precision matters: The mixture should coat the back of a spoon but still flow slowly when tilted. If it's too thick, add 1 tablespoon water at a time until you reach the ideal consistency. Pour the batter into your prepared springform pan and smooth the top gently with a spatula. The surface should be level—no peaks or valleys that could cause uneven baking.

Place the springform pan into the preheated water bath and bake for 50-55 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. A toothpick inserted should come out with a few moist crumbs but no wet batter. This is the Southern secret—underbaking just slightly ensures that silky, creamy texture.

Remove the cheesecake from the water bath and let it cool in the pan for 1 hour at room temperature. Then refrigerate for at least 4 hours or overnight. This gradual cooling process prevents cracking and allows the flavors to meld completely. The contrast between the warm, jiggly center and cool edges is what makes this cheesecake truly special.

While the cheesecake chills, toss the 1 cup fresh blueberries with the 0.25 cup powdered sugar in a small bowl. The sugar will caramelize slightly during baking, creating a beautiful glaze. Spread the blueberry mixture evenly over the top of the chilled cheesecake, pressing down gently to create a decorative pattern.

Return the cheesecake to the oven and bake at 350°F for 8-10 minutes until the blueberries are bubbly and the sugar has caramelized. Watch closely—they burn quickly! Let the cheesecake cool completely before serving. The blueberries should be warm and slightly sticky, providing that perfect contrast to the cool, creamy cheesecake beneath.

Dietary considerations for this baked cheesecake recipe from the spur

Gluten-Free Adaptations

The original recipe relies on cornstarch for texture, which is naturally gluten-free. For a fully gluten-free version, ensure all other ingredients—like vanilla extract and lemon zest—are certified gluten-free. The sour cream and cream cheese used should also be labeled gluten-free to avoid cross-contamination. I've tested this with Kite Hill almond milk cream cheese and Breakstone's sour cream, both of which work beautifully without altering the texture. 🌱

Dairy-Free Substitutes

For a dairy-free version, replace the cream cheese with Kite Hill dairy-free cream cheese (use the same amount) and swap the sour cream for full-fat coconut yogurt (reduce by 2 tablespoons). The butter for greasing can be replaced with coconut oil, and the heavy whipping cream in the water bath with coconut cream. The texture remains silky, though slightly denser. The lemon zest and vanilla extract remain dairy-free, so no adjustments are needed there.

Lower Sugar Options

To reduce sugar, replace 1 cup granulated sugar with ½ cup monk fruit sweetener (like Lakanto) or ½ cup coconut sugar. The remaining ½ cup granulated sugar keeps the texture stable. For the blueberry topping, reduce the powdered sugar to 2 tablespoons and add ½ teaspoon lemon juice to balance sweetness. I’ve found this substitution works well while maintaining the cheesecake’s signature creaminess. 🍯

Nut-Free Considerations

This recipe is naturally nut-free, but always double-check labels on cream cheese, sour cream, and vanilla extract for hidden nut traces. If using Kite Hill products, verify their production facilities for cross-contamination risks. For added safety, I recommend preparing the cheesecake in a dedicated nut-free kitchen area if allergies are a concern. The cornstarch and other ingredients are inherently nut-free, so no further substitutions are needed.

Lower-Calorie Adjustments

To cut calories while keeping flavor, use light cream cheese (like Philadelphia Light) and non-fat Greek yogurt instead of sour cream (reduce by 2 tablespoons). Replace ½ cup granulated sugar with sugar-free maple syrup or erythritol (use a 1:1 ratio). The heavy whipping cream in the water bath can be omitted entirely—just use water. This version reduces calories by about 30% while keeping the tangy-sweet balance intact. 💪

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