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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 14 |
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Another crustless cheesecake. Why no crust? you ask. Well, I can be more decadent with some whipped cream for the topping (and some strawberries/raspberries/blueberries). Ingredients:
20 ounces cream cheese, softened |
10 tablespoons butter, softened |
1 1/3 cups granulated sugar |
8 large eggs, separated |
1/2 teaspoon orange flower water |
1 teaspoon freshly-grated lemon, zest of |
1 teaspoon vanilla |
1 teaspoon almond extract |
1/2 teaspoon lemon extract |
1/4 cup cornstarch |
icing sugar |
Directions:
1. Preheat oven to 350 degrees F.
2. Butter a 12 inch cake pan.
3. In a large bowl, beat together cream cheese and butter until light and fluffy.
4. Add half the sugar, the egg yolks, orange-flower water, zest, vanilla, almond and lemon extracts and beat mixture on lowest setting for 2-3 minutes, or until well-combined.
5. Add cornstarch and beat until just combined.
6. In a bowl with cleaned beaters, beat whites until they hold soft peaks; beat in remaining sugar, a little at a time, and beat until the whites hold stiff peaks.
7. Fold the whites into the cream cheese gently but thoroughly.
8. Pour batter into prepared cake pan.
9. Put into a larger baking pan and add enough hot water to large pan to come half way up sides of cake pan.
10. Bake for 40-45 minutes, or until top is light-golden-brown and set.
11. Remove cake and let cool completely.
12. Chill overnight.
13. To unmold: Dip cake pan in a large pan of hot water for 5 seconds, invert a platter over it and invert cheesecake onto platter.
14. Dust top of cake with icing sugar.
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