Super fine cheesecake without dough

Super fine cheesecake without dough - a recipe that combines tradition with refinement, perfect for special moments, but also for days when you want to indulge in an extraordinary dessert. This cheesecake variant is delicate, with a fluffy texture and an intense cheese flavor that will surely delight everyone who tastes it. Let's get to work!

Total preparation time: 90 minutes
Preparation time: 30 minutes
Baking time: 60 minutes
Number of servings: 10-12

Ingredients

For the cheesecake:
- 400 g cream cheese (Philadelphia is recommended for a creamy and rich taste)
- 60 g powdered sugar (you can adjust the amount according to your sweetness preference)
- 60 g butter (at room temperature, for optimal creaminess)
- 6 egg yolks (fresh, ideal for a fine texture)
- 200 ml heavy cream (30% fat, at room temperature)
- 10 ml vanilla extract or lemon juice (for a fresh taste, you can choose according to your preferences)
- 80 g flour (sifted, to avoid lumps)

For the meringue:
- 6 egg whites (saved from the yolks, kept in the fridge for better beating)
- A pinch of salt (to stabilize the egg whites)
- 100 g powdered sugar (for a sweet and glossy meringue)

Short history

Cheesecake is a traditional dessert, often associated with Easter celebrations, symbolizing joy and hope. The crustless version we will prepare today is a modern reinterpretation of this classic dessert, offering a finer texture and a unique tasting experience. Over time, cheesecake has evolved, being adapted and reinterpreted in various ways, but its essence remains the same: a symbol of goodness and unity.

Preparation technique

1. Separating the eggs: Start by separating the egg whites from the yolks. It is important to use fresh eggs, and the egg whites should be cold, to achieve a perfectly aerated meringue. Put the egg whites in the fridge to maintain an optimal temperature.

2. Preparing the cream cheese: In a large bowl, add the cream cheese and powdered sugar. Use a mixer to combine the ingredients until you obtain a smooth mixture. This step is crucial, as a well-mixed cream cheese will bring a velvety texture to your dessert.

3. Adding the butter: To the cheese mixture, add the butter at room temperature. Continue mixing until the butter is completely incorporated and the cream becomes homogeneous.

4. Including the egg yolks and heavy cream: Add the egg yolks (slightly beaten beforehand) and the heavy cream. Also, add the vanilla extract or lemon juice, depending on your preferences. Mix again until all ingredients are well incorporated.

5. Adding the flour: Sift the flour directly into the mixture, adding it all at once. Mix gently until the flour is fully integrated, obtaining a soft and creamy batter.

6. Preparing the meringue: In another bowl, beat the cold egg whites with a pinch of salt until they become frothy. Gradually add 1/3 of the powdered sugar and continue mixing. When the sugar is completely dissolved, add the rest of the sugar and mix at high speed until you obtain a glossy and consistent meringue.

7. Combining the mixtures: Add 1/3 of the meringue to the cheese mixture and mix gently to combine. Then, add the remaining meringue, folding with a silicone spatula in a motion from top to bottom to avoid losing air from the meringue.

8. Baking: Line a 26 cm diameter cake pan with parchment paper. Pour the obtained mixture into the pan and gently tap the pan on the table to eliminate air bubbles. Wrap the bottom of the pan with aluminum foil to prevent burning. Bake in the preheated oven at 160°C for 60 minutes or until the cheesecake is beautifully browned on top.

9. Cooling: Once baked, let the cheesecake cool in the oven with the door slightly open to prevent a sudden temperature drop that could cause it to crack.

Serving suggestions

This super fine cheesecake can be served plain, but you can add a berry sauce or a chocolate glaze for an extra flavor boost. Additionally, a dollop of sour cream or a serving of whipped cream could turn it into an unforgettable dessert.

Variations and tricks

- For a vegan version: Replace the cream cheese with a vegan alternative and the heavy cream with a plant-based yogurt.
- Flavor additions: You can add lemon or orange zest to the mixture to enhance the flavor.
- For a crunchy note: Add some chopped nuts or almonds to the mixture, according to your preferences.

Nutritional benefits

This cheesecake is rich in protein, thanks to the cheese and eggs, and contains healthy fats from the butter and cream. Additionally, the sugar is balanced, making this dessert a healthier choice compared to heavier cakes.

Frequently asked questions

1. Can I use another type of cheese?
Yes, you can use cottage cheese or ricotta, but make sure to mix them well to achieve the same fine texture.

2. How do I know when the cheesecake is done?
The cheesecake is done when it is beautifully browned on top and no longer wobbles in the middle when you gently shake it.

3. Can the cheesecake be frozen?
Yes, the cheesecake can be frozen. Make sure to cover it well with plastic wrap to avoid absorbing odors from the freezer.

I invite you to try this super fine cheesecake without dough and enrich your table with a dessert that will bring smiles to the faces of your loved ones. Cook with love and enjoy every bite!

 Ingredients: 400 g cream cheese (I used Philadelphia) 60 g powdered sugar 60 g butter (at room temperature) 6 egg yolks 200 ml whipped cream 30% fat (at room temperature) 10 ml vanilla essence or lemon juice (depending on preference) 80 g flour (sifted) For meringue: 6 egg whites cold from the fridge a pinch of salt 100 g powdered sugar