Lenny's Cheesecake (Len Loves Sin)

Lenny’s cheesecake skips the crust entirely and lets the filling be the whole show. Two pounds of cream cheese, six eggs, sour cream, sugar, and vanilla bake in a water bath until the top just begins to turn a light golden color. The result is a dense, impossibly creamy New York-style cheesecake with a silky texture from edge to center.

The water bath is what makes this cheesecake so smooth. The surrounding hot water creates gentle, even heat that prevents the edges from overcooking while the center catches up. Without a water bath, cheesecakes crack and develop a dry, overcooked ring around the outside.

Beating the cream cheese until completely smooth before adding anything else is the most critical step. Any lumps at this stage stay lumps in the finished cake. Softening the cream cheese in the microwave first (Lenny’s own trick) makes this much easier than fighting cold blocks of cheese.

The cake won’t look set when it comes out of the oven. That’s right. It firms up during cooling and refrigeration. If you bake it until it looks done in the oven, it’s actually overbaked and will be grainy.

Pro Tips

• Beat the cream cheese alone first until perfectly smooth before adding sugar and eggs.
• Use a 10-inch round pan at least 2 inches deep, or a comparable springform.
• The water bath should be about ½ inch deep. More water risks splashing into the cake.
• This cheesecake freezes and re-freezes well. Wrap tightly in plastic once cooled.

Variations

• Top with fresh strawberries, blueberries, or a fruit compote before serving.
• Add a tablespoon of lemon zest to the batter for a bright citrus note.
• Pour the batter over a graham cracker or cookie crumb base if you want a crust after all.