Everyone should know this classic and very well-known cake: marble cake. A memory from my childhood, it's super soft and can also be served with ...
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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