A lighter indulgence: Crustless cheesecake made simple

The secret to the flavour is a good kind of cheese. In this case, it should be solid to create the perfect consistency after baking. The best choice would be self-ground cheese. I do not recommend the so-called bucket cheese for this recipe.

Grinding the curd cheese in a meat grinder with fine holes is best. Grinding it two or three times will create a creamy mass that will tastefully blend with the eggs and butter.

Ingredients:

• 1 kg of curd cheese, ground three times
• 5 eggs
• 200 g sugar
• 100 g melted butter
• 2 tablespoons of potato flour
• 1 teaspoon of vanilla extract
• a pinch of salt
• zest from 1 lemon
• 2 teaspoons of lemon juice

Preparation:

1. Preparation of cheese mass: separate the egg whites from the yolks. Cream the yolks with sugar in a large bowl until fluffy. Add melted butter, curd cheese, potato flour, vanilla extract, lemon zest, and lemon juice.
2. Mix thoroughly until the ingredients combine. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped egg whites into the cheese mixture using a spatula to maintain the fluffiness.
3. Baking: preheat the oven to 160°C (320°F), transfer the cheese mixture to a form lined with baking paper, bake for about 60-70 minutes until the cheesecake is golden and set.
4. If the top starts browning too much, cover the cheesecake with aluminium foil. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about 15 minutes. Then remove and let it cool completely.

Crustless cheesecake is extremely light and delicate, and its preparation is simpler than traditional cheesecakes. The lack of crust makes the cheesecake lower in calories and quicker to prepare, which is ideal for those who value time and healthier alternatives to their favourite desserts.

Tips and tricks:

• Cheese choice: It's best to use curd cheese ground three times, which ensures a perfectly smooth consistency. Alternatively, you can also use homogenized cheese.
• Baking in a water bath: You can bake the cheesecake in a water bath to prevent the cheesecake from cracking. Simply place the cheesecake form in a larger form filled with hot water.
• Storage: To maintain its freshness and fluffiness, the cheesecake should be stored in the refrigerator. Before serving, it can be taken out for a few minutes to reach room temperature.
• Add-ons: To enrich its flavour, the cheesecake can be served with various toppings, such as fresh fruits, whipped cream, or chocolate glaze.