No-Crust Baked Cheesecake
No crust baked cheesecake: the best & easiest one ever. You just mix everything together and then bake. THAT'S easy!
Servings: 6
Equipment
- 20 cm round cake pan
Ingredients
- 200 g cream cheese at room temperature
- 80 g granulated sugar
- 2 large eggs at room temperature
- 2 tablespoons plain flour shifted
- 200 ml whipping cream at room temperature
- 1 tablespoon lemon juice or vinegar
- 1 tablespoon melted butter or margarine
Instructions
- Butter the cake pan or line it with a parchment paper.
- Preheat the oven to 170°C.
- In a large bowl, beat the cream cheese until smooth.
- Add sugar in 3 to 4 additions and beat until well incorporated.
- Mix in the eggs one at a time and beat until well incorporated.
- Add the sifted flour and mix.
- Add whipping cream stirring to incorporate.
- Add lemon juice or vinegar stirring to incorporate.
- Add melted butter stirring to incorporate.
- Carefully pour the batter into the prepared pan.
- Bake it for about 40 minutes in a preheated oven until the cake is set with a lightly brown edge around it. Adjust the time as needed.
- Remove the pan from the oven and allow it on a rack to cool.
- Place the completely cooled cheesecake in the refrigerator, covered, for 4 hours or more, before you serve it.
- Serve cheesecake in wedges, with fruit sauce if desired.