Cheesecake

I absolutely love sweets, and I have a soft spot for dough, but if there’s one cake, I could eat any time of day, and any day of the week it’s a baked cheesecake. And guess what? I prefer it gluten-free.

This is my go-to, no fuss cheesecake recipe – no separating eggs, no need to mix dry and wet ingredients separately, no folding. Just toss everything into one bowl, mix, and bake.

And the taste… let’s just say I could sit down with a spoon and eat it straight from the pan. It’s that good.

So, give it a try and let me know what you think!

Ingredients:

(baking pan 24cm)
  • 6 large eggs
  • 1kg low-fat cream cheese (I like using the one with 5% fat)
  • 250g sour cream or 200g unsweetened plain yogurt
  • 100g melted butter
  • 7g high-quality vanilla extract
  • 100g cornflour, sieved
  • 225g granulated sugar
  • 12g lemon zest (if you prefer a citrus twist, swap lemon zest for orange zest!)

Instructions:

  • Step 1Preheat your oven to 180°C (top and bottom heat) and place a fireproof bowl of boiling water at the bottom of the oven. (Be careful not to burn yourself)
  • Step 2Whisk all the ingredients together in one bowl until smooth - no lumps!
  • Step 3Line a 24 cm diameter baking dish with oiled baking paper (bottom and sides) and pour the batter in.
  • Step 4Bake for 15 minutes, then reduce the temperature to 150°C (without opening the oven door) and bake for another hour.
  • Step 5Turn off the oven, and here’s the crucial part - don’t open the door for 3 hours!
  • Step 6Once cooled, cover the cheesecake and leave it in the fridge to set overnight.

Notes, clarifications, pro tips and more:

  • This cheesecake is perfect as is – Really there is no need to add anything,
  • However, for a little twist, dust some powdered sugar on top or spread your favourite fruits over it.
  • If you want to go all out for a “celebration” cake, you can make a white frosting:
    • After refrigerating the cake overnight, mix 250g sour cream with 35g powdered sugar and pour it over the cake.
    • Place it back in a preheated oven at 180°C for exactly 12 minutes.
    • Let it cool, cover it, and return it to the fridge for at least 3 more hours.

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