New York cheesecake recipe without springform pan

Let’s make this creamy cheesecake without springform pan. I have prepared this using a 6-inch pan but this recipe is easily doubled or tripled to make in bigger quantities. Have a look at my guide about using different pans.

This recipe, like my other cheesecake recipes, uses simple ingredients. I have used my mini cheesecake recipe as a base for this cheesecake after adjusting the recipe with a few additions. 

I will walk you through each step, from making the cheesecake crust to the raspberry topping. Making cheesecake without a springform pan can be overwhelming but believe me, it is not that difficult. It is just like making any other regular cheesecake recipe.

What is New York Style Cheesecake?

New York style cheesecake is known for its dense, creamy texture and tangy flavor. It uses cream cheese as its basic ingredient and uses graham crackers for the base. Other common ingredients include sour cream, egg, heavy cream, and sugar. 

A water bath technique is usually used to prevent cracks and make them smooth. For now, don’t worry too much about what the water bath technique is. I have explained that in detail in my step-by-step instructions.

This is usually served as plain or with minimum toppings because we don’t want to overpower other flavors and retain cream cheese as the king.

Why this is the best New York style cheesecake?

1. Can be made using any pan available in the house.
2. Top it up with a variety of different toppings.
3. A creamy, rich, and tangy recipe.
4. Perfect for a family of three ( but it  may also be made for larger crowd).

How to make New York cheesecake recipe without spring foam pan – overview?

I have mentioned in detail, how to prepare this New York cheesecake recipe in a variety of standard pans but let us understand the overall steps first.

Sr. No.	Steps
1	Make the cheesecake crust
2	Prepare cheesecake filling
3	Assemble and bake at 350F or 180C.
4	Make raspberry sauce topping (optional)
4	Chill, decorate, serve and enjoy!

Which pan to use instead of springform pan?

Can’t you make cheesecake if you do not have a springform pan? Of course, not! Here are some of my favorite alternatives to springform pan. Irrespective of the pan picked, make sure to grease it with butter and cover it with parchment paper.

1. Round baking pan – You can use any round baking pan as a replacement. This recipe is prepared in a 6-inch round baking pan. Double or triple the recipe if making for an 8-inch and 9-inch pan respectively and halve the recipe if making it in a 4-inch pan.
2. Square pan – A square pan will work too but it will not be easy to cut it into typical cheesecake slices. But that’s ok. Cut them into squares or rectangles and serve. Double the recipe if making in 8 X 8 inch square pan, triple it if using in a 9 X 9 inch square pan, and use the same recipe if making it in 4 x 4 baking pan.
3. Disposable pan – It is a good idea to use disposable pans especially if you want to serve individually. You can easily get these aluminum disposable pans in any local store.

Ingredients for New York cheesecake recipe

Here is the entire list of ingredients required to make a New York cheesecake recipe without springform pan. Please have a look at the recipe card at the bottom of the recipe for exact measurements.

Ingredients for cheesecake crust

Digestive biscuits – Traditional New York style cheesecake is prepared using graham crackers. I did not get them when I was making the recipe so I am using digestive biscuits here. You can use any of the two. 

Butter – Use any butter available in the pantry, salted or unsalted, doesn’t make much of a difference. Also, you don’t have to worry about using room temperature, as unlike other desserts, this recipe uses melted butter.

Ingredients for cheesecake filling and raspberry topping

Cream cheese – Use full-fat cream cheese that comes in blocks. Strict No-No spreadable one. Make sure to remove it from the fridge one hour before starting the recipe.

Sugar –  Use regular caster sugar or granulated sugar, both will work here. If you get sugar with bigger molecules, pulse it in a mixer before using it. Do not grind to the powder, just pulse it lightly. You will need sugar in the filling and strawberry sauce.

Sour cream – Use it for a tangy flavor. I understand that the cream cheese itself is tangy but combining both will perfectly balance with sweet flavor.

Vanilla extract – Use pure vanilla extract in this recipe. It will surely elevate it to the next level. If you have vanilla bean paste handy, use that instead. It will undoubtedly enhance the taste, but it will also add those tiny black pieces, resulting in good-looking cheesecake slices. If you do not have any, feel free to use vanilla imitation or skip it altogether.

All-purpose flour- This is the secret to our sturdy cheesecake. This will prevent the cheesecake from cracking. Use any of your favorite brands of flour.

Egg yolk – Use egg yolk as it adds richness along with the binding agent.

Raspberries – Use either frozen or fresh raspberries. Do not thaw frozen ones, cook them directly with sugar and lemon juice.

Lemon juice – This acts as a thickening agent, preserves the color, and increases the shelf life.

Tools needed for New York cheesecake recipe (No springform pan)

1. Mixing bowl
2. Any pan available in your house
3. Measuring cups
4. Weighing scale
5. Measuring spoons
6. Hand beater or stand mixer (I prefer to use a stand mixer if making larger cheesecake).
7. Cooking pan

Let’s see how to make it now!

Cheesecake recipe without springform pan (step-by-step recipe)

​Preparation

1. Preheat the oven to 325 Fahrenheit or 180 Celsius. Prepare your regular 4-inch pan by inserting parchment paper. Invert the pan and wrap one parchment paper around it.

2. Now, put the parchment paper inside the pan and add some weight on top. Keep it aside until we prepare the cheesecake crust. Make sure it is 3 inches above the pan, regardless of its height.

Make cheesecake crust

3. Crush the digestive biscuits in a food processor or using a roller in a Ziplock bag.

4. Add melted butter into crushed digestive biscuits (or graham cracker crumbs) and mix everything until well incorporated. The texture should look like wet sand.

5. Add this onto a prepared baking pan and press using the flat side of any cup or with your fingers.

6. Bake in preheated oven for 10 to 15 minutes. Remove it from the oven and keep aside.

Let’s prepare the cheesecake filling till the crust is cooling down.

Prepare cheesecake filling

7. In a large bowl, add sugar and softened, room-temperature cream cheese. Beat using a hand beater on medium speed until soft and fluffy.  If you are using a stand mixer, then add cream cheese and sugar into a mixer bowl and mix using a paddle attachment on medium-low speed.

8. Now add sour cream, and vanilla extract and beat again until well combined. Using a rubber spatula, scrape the sides of the bowl in between if needed.

9. Sift in flour and gently stir to combine.

10. Add in egg yolk and mix until just combined. Do not overmix.

Assemble and bake

11. Pour the cheesecake batter on top of the baked cheesecake crust/ Tap the pan on the kitchen counter to make sure that there are no air bubbles.

12. Add hot water in a 7-inch pan and Keep your 4-inch cheesecake pan in a 7-inch pan.

13. Bake cheesecake in a preheated oven for 40 to 45 minutes or until the edges are set. Turn off the oven, open the oven door, and let the cheesecake sit there for about an hour.

14. Remove from the oven and keep it on the kitchen counter until it is completely cooled down.

Chill

15. After refrigerating for at least 2 hours, Remove the cheesecake from the fridge, and take the cheesecake out from the pan. Hold the parchment paper from both sides and gently lift. Remove the parchment paper from the sides and put it on the serving dish.

Prepare topping – raspberry sauce

Till the time our cheesecake is cooling down in the refrigerator, let’s prepare raspberry sauce. Please feel free to use any other homemade topping of your choice. I tried it with my strawberry sauce and it was yum!

If you are using different topping, skip steps from 14 to 16 and proceed from 17.

16. In a pan, add chopped raspberries, sugar, and lemon juice. Start cooking on medium heat until the mixture comes to a boil, stirring occasionally.

17. Now reduce the heat and cook the sauce until it is thickened, again stirring occasionally. raspberries will release juice naturally and do not require any mashing. 

18. Remove from heat and allow it to cool down to room temperature.

Please refer to my recipe for raspberry sauce for more details. The only difference here is I have not used water and have not strained the sauce after it is cooked

Serve

19. Using a butter knife, smooth it out from the edges.

20. Garnish it with raspberry sauce and a couple of raspberries

21. Serve immediately. Enjoy!

Variations

Although, at most of the places, Ney Work cheesecakes are served plain, you can surely add minimal topping to take it to the next level. Trust me, your family and friends are going to love it. Below are some of my favorite cheesecake topping

1. Chocolate ganache – Add a spoonful of dark chocolate ganache. This is always a hit with my kid. Chocolate is kid’s favorite anyway 🙂
2. Salted caramel – Drizzle some warm salted caramel on top. Feel free to add a little sea salt.
3. Strawberry sauce – Instead of raspberry, you can use homemade strawberry sauce.
4. Whipped cream – Decorate the top using a 1M piping tip and serve. The cherry on top would be amazing.
5. Fruit sauces – To it up with your favorite fruit sauce and enjoy

Do not add much as we do not want to overpower with their flavors.

How to store this cheesecake made without a springform pan?

Just like any other cheesecake, this can be made ahead of time and stored in the refrigerator or freezer.

Storing instructions

I would recommend storing the cheesecake once it is completely cooled down and also, without any topping. 

Cover the plain cheesecake with plastic wrap, then aluminum foil and refrigerate it in an air-tight container to save from any outside odors. You can also store it in individual plastic containers similar to those used in cheesecake factory for takeout cheesecake.

It stays fresh and creamy for up to 5 days.

Freezing instructions

​In case of any leftovers, freeze them in freezer freezer-safe container after wrapping them up. It stays ok for up to 2 months. While freezing, always slice the cheesecake into individual slices rather than freezing the whole cheesecake. It will be easy to defrost and serve later.

Thawing instructions

Like any other dessert, thaw the cheesecake overnight in the refrigerator or directly on the kitchen counter for a couple of hours if you are in a hurry but, keep a watch as cream cheese is highly perishable and should be kept outside only for a couple of hours.

In short,

Sr. No.	Storage Type	Days/ weeks/months
1	Refrigerator	5 days
2	Freezer	2 months

Expert tips

Here are some of my tips for making the perfect cheesecake in a springform pan.

• Prepare the pan – As we are making this cheesecake in a regular pan, it is very important to line it with parchment paper for easy removal.

• Room-temperature ingredients – This is the key while making most desserts. Room-temperature ingredients will blend well, creating a smooth batter. This also avoids overbeating, resulting in denser desserts.

• Quality ingredients – For better results, always use quality ingredients. For example, use full-fat cream cheese over low-fat. Cheesecake made using low-fat cheesecake does not taste bad but full-fat cheesecake tastes way better. Got the difference?

• Choose the right pan – Choose a pan depending on how much you are making. Follow my guide on which pan to use for additional information.

• Chill before serving – Flavors will develop while it is chilling. So, chill it in the refrigerator for at least 1 hour or overnight if you have time..

Want to try my other cheesecakes?

If you like this recipe,  I urge you to try out my other variety of cheesecakes for any special occasion.

1. Mini cheesecake bites
2. Salted caramel biscoff cheesecake
3. No-bake Oreo cheesecake

Which one are you making next? 🙂

Did you try it?

Do not be afraid to try out New York style cheesecake recipe without a springform pan. I will assure you that it will turn out as delicious as the one that is made in a springform pan. Just grab the ingredients and bake the cheesecake. 

Do not forget to tell me how did it turn out for you. Please let me know in the comments below. I love to hear from you, and your feedback is really important to me.

If you post the pictures on Instagram, do not forget to tag @DessertKatta or use the hashtag #DessertKatta.

Recipe card