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Baked Cheesecake, Gluten Free and Flourless

Lalush by Iris
Jun 20, 2020
Published On

Iris’s Amazing Baked Cheesecake! This gluten-free and flourless Cheesecake is beyond delicious, easy to make, and extremely impressive on your dessert table.

Iris about photo.jpeg
 Iris’s Tip 

About an hour before you start making the cake, take all of the ingredients out of the refrigerator.

 Ingredients 

7 large eggs

Pinch of salt

5 tablespoons of cornstarch

2 tablespoons of vanilla instant pudding

1 1/2 cups of sugar

1 teaspoon of vanilla extract

1 1/2 tablespoon of lemon zest or orange or both

32 oz of sour cream (906 g)

3 oz of Philadelphia cheese (45 grams)

Ingredients for decorating the cake, or you can just sprinkle confectioner’s sugar:

1 cup of heavy whipping cream

1/2 cup of powdered sugar

1 tablespoon of vanilla instant pudding

Berries

Powdered sugar


Equipment required:

20 cm diameter baking pan (8-inch)

Parchment paper

Aluminum foil

Cooking spray

A mixer with a whip attachment

Larger pan (preferably deep) for water bath

 Directions 

  1. About an hour before you start making the cake, take all of the ingredients out of the refrigerator.

  2. About half an hour before you start making the cake, turn the oven on bake (upper and lower heat! Not convection bake ) 395 degrees Fahrenheit or 200 degrees Celsius.

  3. Partially fill the larger pan with water (about 2 inches from the top ), place it in the oven, and close the oven door. This pan should be large enough that the pan you use to bake the cake in, will fit into it. 

  4. Grease both the bottom and the sides of the baking pan and line with parchment paper; grease the parchment paper again.

  5. Separate the eggs and put them in two separate bowls.

  6. Begin whipping the egg whites with a pinch of salt until foamy. Start gradually adding the sugar. Continue to whisk until stiff peaks form, but not too stiff. Transfer to a bowl.

  7. Place the egg yolks, cheese and sour cream into the mixer bowl and whisk. Add the vanilla extract, lemon zest, vanilla instant pudding and cornstarch, and mix until smooth in texture.

  8. Gently fold a third of the egg whites into the cheese mixture until combined.

  9. Now gently fold the cheese mixture, in two additions, into the egg whites until a smooth mixture is obtained.

  10. Transfer the cake mixture to the round baking pan, lined with parchment paper.

  11. Line the outer bottom and sides of the baking pan with foil.

***It is highly recommended!

  1. Place the pan with the cake mixture into the larger pan with the hot water that has been heating in the oven; bake for 30 minutes.

  2. After 30 minutes lower the temperature to 320 degrees Fahrenheit or 160 degrees Celcuis. Bake for another hour.

  3. Very important!!!!!!!!!

  4. Turn the oven off and leave the cake in the oven for another 1-2 hours.

  5. Refrigerate the cake for a few hours before serving.

  6. Before serving, you can sprinkle with confectioner's sugar or decorate with whipped cream and garnish with berries.

  7. Preparing the whipped cream:

  8. Whip the heavy whipping cream, sugar and vanilla instant pudding until a firm whipped cream is obtained.

  9. Transfer to a piping bag with a star tip; decorate the cake, and garnish with berries.

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