No Waterbath Cheesecake

Based on Chow’s kiwi cheesecake, this one doesn’t require a water bath.


  • Cool graham cracker crust in a 10-in spring form pan
  • 1 1/4 cups granulated sugar
  • 1 tablespoon all-purpose flour
  • 4 (8-ounce) packages cream cheese, at room temperature
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1 large egg yolk, at room temperature
  • 3 large eggs, at room temperature
  • Honey vanilla syrup


  1. Heat the oven to 325ºF and arrange a rack in the middle.
  2. Mix together sugar and flour in a medium bowl and set aside.
  3. Place cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth.
  4. With the mixer running, slowly pour in sugar mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
  5. With the mixer on low, add lemon zest and vanilla and then slowly pour in cream; mix until just combined.
  6. Add egg yolk, then whole eggs one at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.
  7. Pour the filling into the prepared crust no more 3/4 ways up, and bake until the edges of the cake are browned and the center is barely set, about 45 minutes to 1 hour.
  8. Turn off the oven and let the cake cool in the oven for 1 hour.
  9. Remove the cheesecake from the oven and place on a cooling rack. Cover with a baking sheet and let cool until the pan is lukewarm to the touch, about 1 1/2 hours.
  10. Remove the baking sheet, loosely cover the cheesecake, and refrigerate until ready to serve, up to 3 days.
  11. Optionally, serve with honey vanilla syrup

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