Cheesecake Without A Springform Pan - Elle & Pear (2024)

This Cheesecake Without a Springform Pan is decadent, creamy, and super easy. It is made without a springform pan, without a water bath, and without a crust. It is the simplest cheesecake you may ever make with the best taste and texture.

Below I have detailed how to make this cheesecake with a standard cake pan, a square baker, and many other common household baking dishes. This includes a chart with the volume of each baking dish, how it compares to a standard springform pan, and directions for how to adapt the recipe to each dish's shape and size.

I have made this cheesecake over 12 times in various dish types and shapes. That's a lot of cream cheese! With all that experience, I have developed plenty of tips and tricks to ensure that your cheesecake, despite not having a springform pan, comes out just right.

Another way that I love to use this style of cheesecake is to create a brownie layer and then add a cheesecake layer on top for a delicious mix of creamy vanilla and fudgy chocolate in these Oreo Cheesecake Brownies. This cheesecake is a great dessert for family get-togethers or entertaining, just like this Lemon Pie Without Meringue or this Chocolate Caramel Biscoff Tart.

What is Basque Cheesecake:

This type of cheesecake, made without a crust or water bath, is a style of cheesecake called Basque Cheesecake, named for the Basque Country in Spain not too far from where I lived for a couple of years. It is an area along the northern coast of Spain that borders the Bay of Biscay and France. France also has a small region known as the Basque Country that is contiguous with Spain.

Basque Cheesecake was made famous by a restaurant in the city of San Sebastian, called La Viña. The recipe, adapted here, was detailed by American expat Marti Buckley in her book Basque Country. While I lived in Spain, I spent two weekends in the Basque Country exploring and eating lots of pintxos (bite-sized tapas). If you’re looking for inspiration on traveling to Basque country see my travel inspiration guides to San Sebastian and Bilbao.

Dish Types

Below are some common household dishes that you may want to use if you do not have a springform pan. Further below is a chart of how the volume of each of these dishes compares to the volume of a springform pan.

• 9-inch springform pan: This is a standard-sized springform pan. The volume of all other pans in the chart below is compared to this one.
• 9-inch square baker: This is a commonly owned household baking dish. It is a great choice to use for this cheesecake recipe if you do not have a springform pan. The texture and color will be just right. However, the square shape makes it slightly more challenging to cut clean slices than with a round dish.
• 8-inch cake pan with a 3-inch height: An eight-inch cake pan with a 3-inch height is a non-standard-sized cake pan, and it is a great substitute for a springform pan. It has a large volume (more than a standard cake pan with a 2-inch height), and the circular shape creates a great-looking cheesecake. The cheesecake will rise while baking, then fall while cooling. Any cracks that happen will settle and become less visible. Remember cracks = rustic = intentional.
• 8-inch square baker: An eight-inch square baking dish has a larger volume than an 8-inch round cake pan, and therefore is a better choice than using a cake pan with only a 2-inch height. However, it will not have the nice round shape that a cake pan does, which makes it slightly more difficult to cut even slices once fully baked.
• 8-inch cake pan with 2-inch height: The round shape of an 8-inch cake pan creates a beautiful golden-brown cheesecake. However, the smaller volume size is slightly less forgiving when baking. Pay close attention towards the end of the baking time and be sure not to overbake.
• 9-inch pie dish: A 9-inch pie dish can be used to make cheesecake, but the volume is less than half that of a 9-inch springform pan. If you have any of the above dishes you should use those instead of a pie dish. If you only have a pie dish, be sure to not overbake the cheesecake. You will be looking for a lighter brown color on top (not the darker color that you would look for with a larger dish).
• 9x13 rectangular baker: The volume of this dish is greater than a springform pan, so I do not recommend using this dish.
• 2-inch ramekin with 2-inch height: I have tried making cheesecakes with small ramekins but the volume is so little it is very difficult to get the right consistency. I do not recommend using small ramekins.

What Dish to Use if You Don’t Have a Springform Pan

Step 1: When choosing a pan that you already have at home (if you don't have a springform pan), the first thing to note is how big your pan is compared with a standard springform pan.

The chart below compares the volume of various household baking dishes to the volume of a standard springform pan. It also indicates how to adapt the recipe based on the size dish that you select.

Step 2: Choose the largest volume dish that you own. The larger the dish the more forgiving the result. Smaller volume dishes make it more difficult to get the baking time right, meaning you’re more likely to overbake the cheesecake and impact the texture and consistency.

If you choose a 9-inch square baker, 8-inch cake pan with 3-inch height, or 8-inch square baker skip Step 3 and go directly to the full recipe in the recipe card below, which is designed with these three dish types in mind.

Step 3: If you choose the standard 8-inch cake pan with a 2-inch height (medium recipe) or the 9-inch pie dish (small recipe), follow the same step-by-step instructions in the recipe card further below but use the adjusted ingredient quantities and bake time below for the corresponding Medium or Small Cheesecake recipe.

Medium Cheesecake Recipe

• 1 cup granulated sugar
• 1 lb 5 oz cream cheese
• ⅛ teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 ¼cup heavy cream
• 2 tablespoon all-purpose flour
• Bake Time: 30-35 minutes

Small Cheesecake Recipe

• ¾ cup granulated sugar
• 1 lb cream cheese
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract
• 2 large eggs
• ¾ cup heavy cream
• 1 ½ tablespoon all-purpose flour
• Bake Time: 25-30 minutes

Ingredients:

This recipe requires only seven ingredients and comes together quickly.

• Cream Cheese: Buy full-fat bars of cream cheese (not whipped). Ensure that your cream cheese has softened to room temperature. Note that cream cheese bars indicate the number of ounces on the inner aluminum packaging, just like sticks of butter indicate the number of tablespoons. Use this guide to determine how much cream cheese to add.
• Granulated sugar: This dessert is not overly sweet with a lower proportion of sugar compared with the other ingredients.
• Salt: Depending on what baking dish you are using, the recipe calls for ⅛ to ¼ teaspoon of salt. If you do not have an ⅛ tsp, fill the ¼ teaspoon halfway. A rough estimate is fine.
• Vanilla Extract: This ingredient is optional. Only use real vanilla extract. If you do not have it, then don’t worry about going out to buy it. The cheesecake will still be good without it.
• Eggs: This is the ingredient that requires the most amount of precision (which is not too hard to do since they are eggs), too many eggs compared to the other ingredients and the cheesecake will taste too eggy, or too few and it will taste bland. The egg yolks add richness and flavor.
• Heavy Cream: Use heavy whipping cream.
• Flour: Use all-purpose unbleached flour. Sifting in the flour rather than just dumping it in prevents the flour from clumping up in the batter. The flour enhances the texture of the cheesecake. If you forget to add it (I’ve done it myself), don’t worry it will not ruin the cheesecake. It just has a slightly nicer texture with it.

How to Make Cheesecake Without a Springform Pan:

Below are the step-by-step instructions and photos for how to make a cheesecake without a springform pan. Be sure to see the guidance above on which ingredient quantities and timing to use based on the dish that you select.

Step 1: Add the softened cream cheese and granulated sugar to a large mixing bowl and beat for 4-5 minutes until creamy and smooth. I use a 3-speed hand mixer, starting at speed "1", and then increasing to speed "2" after one minute. You can use a stand mixer, or mix by hand instead, which will take quite a bit longer.

Add the salt and mix again until just combined.

Step 2. Add the eggs one at a time and mix until combined. To do this, add the first egg, then beat with the mixer until it is fully incorporated, about 10 seconds. Then add the second egg and mix until combined. Repeat until all eggs are incorporated.

Step 3. Add the heavy cream and vanilla extract (if using). Use a whisk to combine.

Step 4. Add the flour to a fine mesh strainer and dust it lightly over the batter in the bowl, mixing as you go to gently incorporate the flour without creating clumps of flour in the batter. Do not add all the flour at once. Add it in small increments and whisk in between.

Step 5. Line your baking dish with parchment paper such that there are at least two inches of overhang all around your dish. To help the paper stick, butter the dish and each layer of parchment paper as you layer it.

Pour the batter into the parchment-lined dish and bake at 400°F for 40-45 minutes, checking on it frequently at the 35-minute mark. The cheesecake should be a dark golden brown around the edges and slightly lighter in the middle.

Cracks are Okay

This is a rustic-style cheesecake, as it bakes the cheesecake will rise and may crack in places. You do not need to try to prevent this. Cracks are okay. As it cools it will settle back down in the dish, and the cracks will be less noticeable. It’s not meant to be perfectly smooth like some other cheesecake varieties. The imperfections give it character and the golden top (unlike other cheesecakes) makes it all the more mouth-watering.

Note: The image on the left above is just after the cheesecake has been taken out of the oven with large cracks. The image on the right is after the cheesecake has cooled and settled. The cracks are less visible.

Removing the Cheesecake from the Dish

To remove the cheesecake from the dish, simply hold the parchment paper on either side of the cheesecake with both hands and gently lift it. Cut the cheesecake on a cutting board or a flat cake plate.

Before serving, pull the parchment paper away from the edges.

Expert Tips and Tricks

• If you have not softened your cream cheese ahead of time. Remove the cream cheese from the packaging and place it in a large microwavable mixing bowl. Microwave the bowl for 1 minute at 20% power, check it, then add 30 seconds – 1 minute at 20% power as needed until softened.
• Line whatever dish you are using with parchment paper and ensure that there is at least 2 inches of overhang. The cheesecake will rise while baking and the excess parchment paper helps to guide the cheesecake up. This is helpful especially when using a non-traditional pan (i.e. not a springform pan).
• For square baking dishes or brownie pans use more than two sheets of parchment paper to line the pan. If you use only two and line them 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.

Cheesecake FAQs

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