Gordon Ramsay Cheesecake: The No-Crust Classic That Actually Rises

Gordon Ramsay Cheesecake taught me how to bake without fear—or a biscuit base.

Back when I thought cheesecake needed a crushed graham cracker crust and a prayer, I’d end up with soggy bottoms, sad cracks, and dense, eggy pucks. My cakes either collapsed like bad soufflés or came out looking like someone took a blowtorch to pudding.

Then Ramsay walked in with no crust, no water bath, and said: “Whisk it. Bake it. Cool it right.”

This Gordon Ramsay Cheesecake rises without a base. It sets without stress. It needs no jam swirl or fancy fig rosettes. Just cream cheese, elbow grease, and the discipline to not skip the tin tap. If you follow it exactly—yes, even the part where your arms burn from whisking—it comes out golden, soufflé-topped, and smooth all the way through.

And if you don’t? I’ve got a whole section below called “what I got wrong” written just for you.

Why This Works

Gordon Ramsay Cheesecake works because it refuses to do things the “American bakery” way. No biscuit crust. No over-sweetened, gelatin-loaded filler. No water bath Olympics.

Instead, this Gordon Ramsay Cheesecake is all about air.

Softened cream cheese gives you the creamy base. Whisking by hand builds structure—without overworking the eggs. Adding flour keeps the batter together without turning it into glue. A bit of lemon zest lifts the flavor. Then raspberries get folded in—not puréed, not smashed—just folded.

Tap the tin to knock out bubbles. Bake it till it soufflés slightly. Then cool it in the oven. That last move? It prevents collapse, stops cracks, and gives the whole Gordon Ramsay Cheesecake that elegant, risen-top finish.

It’s light. It’s rich. It doesn’t need a crust to stand tall.

What I Got Wrong (And Fixed)

Here’s what I used to do wrong—everything.

I’d leave the cream cheese cold. I’d toss in eggs like I was speed-running an omelet. I’d skip flour, overload sugar, and finish it off with a graham crust so thick it needed its own structural permit. Oh—and I’d try that “water bath” trick. Which always ended with water in the damn cake.

Then I saw Gordon Ramsay Cheesecake done right.

He softens the cheese for 5–10 minutes—no fridge chill. He whisks by hand like his arm is training for Wimbledon. He adds eggs one at a time to build stability. A bit of flour keeps the texture unified. Lemon zest makes it sing. Raspberries get gently folded. The tin gets tapped.

It’s not hard—but it is precise. You want Gordon Ramsay Cheesecake that cracks? Skip one step. You want one that stuns? Do it Ramsay’s way.

The Gear

Here’s what you need to get Gordon Ramsay Cheesecake looking and tasting like it walked out of Hell’s Kitchen:

• Springform Cake Tin (8″) – So it can rise, cool, and release like a pro
• Whisk – Ramsay-style: hand-powered, no electric fluff
• Large Mixing Bowl – Space to build air and whisk properly
• Rubber Spatula – Because folding is not the same as stirring
• Oven (180°C / 350°F) – No water bath, no convection fans needed

That’s it. Gordon Ramsay Cheesecake doesn’t ask for fancy. It demands correct.

The Cast of Characters

Let’s break down what makes Gordon Ramsay Cheesecake tick, one ingredient at a time.

For the Cheesecake:

• 32 oz cream cheese (about 900g) – softened 5–10 minutes outside the fridge
• 1¼ cups granulated sugar (about 250g) – not caster sugar, not icing sugar
• 4 large eggs – room temp only; cold eggs ruin the rise
• 2 tbsp all-purpose flour (about 16g) – keeps the batter from splitting
• 1 tsp lemon zest – from a fresh, firm lemon, not bottled
• 1 cup fresh raspberries (about 125g) – folded in, never blended

For the Tin:

• 1 tbsp butter – for greasing the springform pan

Optional but recommended:

• More raspberries on the side – for contrast
• A dollop of whipped cream – if you’re not already smug about your baking

These are the only actors on the Gordon Ramsay Cheesecake stage. No biscuit base. No jam swirl. No powdered sugar cloud.

The Execution (Steps)

1. Prep the Oven and Tin

Preheat your oven to 180ºC (350ºF). Grease your 8″ springform tin with butter. No lining needed. No flour dust. Just clean grease.

2. Cream Cheese + Sugar

In a large bowl, add your cream cheese (softened). Pour in the sugar. Whisk like your life depends on it. Ramsay says, “Whisk, whisk, whisk.” He means it. You want glossy, smooth, airy batter before the eggs go in.

3. Eggs, One by One

Crack and whisk each egg in separately. Don’t dump all four at once unless you want cheesecake soup. After each one, whisk until fully incorporated before moving to the next.

4. Add Flour + Lemon

Sprinkle in your flour and lemon zest. This isn’t flavor time—it’s structure time. Whisk it in until just combined.

5. Fold in Raspberries

Switch to a spatula. Gently fold the raspberries into the batter. Fold. Not stir. Not crush. You want them suspended—not exploded.

6. Fill + Tap

Pour the mix into your pan. Give it a solid three taps on the counter. You’re popping bubbles that would become cracks or sunken pits.

7. Bake (No Water Bath)

Bake for 35–40 minutes. You want the top to rise slightly like a soufflé and just start to color. Don’t open the door. Don’t shake the pan. Trust the process.

8. Cool in the Oven

Turn off the oven, leave the door shut, and let the Gordon Ramsay Cheesecake cool in there for an hour. This is the secret. The gradual cool avoids shock—no collapse, no cracks.

9. Release + Serve

Run a knife around the edge, unlock the springform. You’ll see that soft soufflé dome, raspberry speckles poking through, and a top so smooth it reflects light.

That’s a win.

Real-Life Adjustments

• Berries too juicy? Dust them with a bit of flour before folding
• Want it sharper? Add 1 tbsp sour cream or Greek yogurt to the batter
• Serving warm? Cool only 30 mins, then slice gently with a hot knife

Variations That Actually Hold Up

• Chocolate Swirl Gordon Ramsay Cheesecake – Replace ¼ batter with cocoa-mix swirl
• Vanilla Cardamom Upgrade – Add ½ tsp vanilla extract and a pinch of cardamom
• Mini Ramsays – Divide into ramekins and bake 25 min for personal-sized puffers

Each one keeps the soul of the Gordon Ramsay Cheesecake: no crust, pure lift.

Serving Suggestions

Serve room temp or lightly chilled. Spoon raspberries beside the slice—not on top. If you’re feeling theatrical, hit it with a little cream—but don’t bury it.

Pair with black tea or champagne. Coffee dulls the lemon. And no, you don’t “drizzle” anything. This isn’t Instagram.

Recipe FAQs

The Ramsay Result

When you cut into a Gordon Ramsay Cheesecake and the knife comes out clean, the top has that soufflé lift, and the base stands firm without help—you did it.

You’ll know it worked if:

• You see no cracks
• You smell lemon, not sugar
• You see raspberry pops—not juice puddles
• You smile and say “I didn’t even miss the crust”

This is cheesecake, simplified, soufflé-fied, and Ramsay‑fied.

Your Turn

Make Gordon Ramsay Cheesecake once and you’ll throw your springform base in the bin.

Want more desserts that cut through the noise? Head over to the Ramsay Dessert Guide and pick your next showstopper.

This one’s a keeper—and if your arms don’t burn after whisking, you didn’t do it right.