This crustless vanilla cheesecake is the perfect solution. It’s light, fluffy, and full of that classic vanilla flavor. Ideal for those on a low-carb or gluten-free diet, this cheesecake is simple yet indulgent, offering all the pleasure without the extra carbs or fuss.Perfect for serving as is or topping with your favorite fruit, chocolate drizzle, or whipped cream.
Ingredients:
- 16 oz (450 g) cream cheese, softened
- 2/3 cup (130 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) heavy cream
- 1 tbsp cornstarch or 1 tbsp almond flour (optional for extra firmness)
- Pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or any round baking dish.
- Prepare the Batter:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sugar, continuing to mix until fully incorporated and smooth.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, sour cream, heavy cream, and optional cornstarch or almond flour. Beat until smooth and combined.
- Bake: Pour the cheesecake batter into the prepared pan. Smooth the top with a spatula.
- Bake: Place the pan in the oven and bake for 45–55 minutes, or until the center is set but slightly jiggly. The edges should be slightly puffed and golden.
- Cool: Turn off the oven and leave the cheesecake inside for an additional 10–15 minutes. Then, remove from the oven and allow it to cool completely at room temperature.
- Chill: Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop and the cheesecake to firm up.
- Serve: Slice and enjoy as is, or top with fresh berries, chocolate sauce, or whipped cream!
Enjoy this crustless delight anytime you want a simple yet elegant dessert!
