Perfectly airy and tall gluten-free cheesecake with creamy layers and a hint of lemon

This airy and tall gluten-free cheesecake is a delicious dessert that rises beautifully while maintaining a light and fluffy texture. Made with a combination of fromage blanc, cream cheese and a touch of sour cream, this cheesecake is rich in flavor but light on the palate. The hint of lemon zest adds a subtle brightness, while the vanilla provides a warm and comforting aroma. This recipe is designed for those who want a beautiful, high-end cheesecake without the need for gluten or complex ingredients. It is perfect for any special occasion, offering a classic taste with a soft and cloudy texture.

Why you'll love this:

You'll love this cheesecake for its light and airy texture, achieved without sacrificing the rich, creamy flavor that makes cheesecakes so beloved. The combination of different cheeses creates the perfect balance of tartness and sweetness, while lemon zest and vanilla add depth to the flavor profile. The step-by-step instructions ensure a perfect rise, avoiding the common pitfalls of cracking or collapsing. Whether you're serving it for a party or simply enjoying it, this cheesecake is sure to impress with its taste and presentation.

Perfect opportunity:

This cheesecake is perfect for any occasion where you want to serve a dessert that is both elegant and satisfying. It’s perfect for birthdays, holidays, or family gatherings, offering a gluten-free option that everyone can enjoy. Its tall, fluffy appearance makes it a stunning centerpiece for any dessert table, while the classic flavors appeal to a wide range of tastes. Whether you’re looking to impress your guests or simply enjoy a slice of homemade cheesecake, this recipe is a wonderful choice.

Decorating tips:

For a beautiful presentation, dust the top of the cheesecake with powdered sugar just before serving. You can also add a few fresh berries or a sprig of mint for a pop of color and freshness. If you prefer a more classic look, consider topping the cheesecake with a thin layer of fruit frosting or a drizzle of melted chocolate. Serving the cheesecake on a decorative cake stand will enhance its appearance, making it the star of your dessert.

Ingredients:

• 750 g of fromage blanc (5%)
• 400 g of fresh cheese (5%)
• 200 g of crème fraîche (15%)
• Zest of one lemon (optional)
• 1 teaspoon vanilla bean paste or 1 tablespoon vanilla extract
• 7 large eggs
• 1 cup granulated sugar (can be substituted with sugar substitute)
• 40g vanilla pudding powder (half a packet)
• 50 g potato starch or corn starch (for those who eat legumes)

Instructions:

1. Prepare the cheese mixture:
   In a very large bowl (it should be big enough to hold all the ingredients, including the beaten egg whites), mix together the cottage cheese, cream cheese, and sour cream. Add the lemon zest, vanilla, and vanilla pudding powder. Mix until the mixture is well combined and smooth.
2. Separate the eggs:
   Carefully separate the egg yolks and whites. Be careful not to let the yolks get into the whites, as this will affect the whipping process. Add the yolks to the cheese mixture along with the potato starch or cornstarch. Whisk until well combined.
3. Whisk the egg whites:
   In a clean, dry bowl, using the whisk attachment, whisk the egg whites at high speed. When the whites begin to form a white foam, gradually add the sugar, continuing to whisk until the whites form soft peaks. Be careful not to over-whisk, as the mixture should remain soft and airy.
4. Combine the mixtures:
   Gently fold one-third of the whipped egg whites into the cheese mixture using a spatula, mixing from the bottom up to retain as much air as possible. Repeat this process two more times, folding carefully to avoid deflating the mixture.
5. Prepare the pan:
   Preheat your oven to 155°C (310°F), turning on both burners. Lightly butter a large rectangular or round pan (at least 22 cm in diameter). Pour the batter into the pan, spreading it evenly.
6. Pastry shop:
   Place a rack in the middle of the oven. Place another tray filled halfway with water on the bottom third of the oven. Bake the cheesecake on the middle rack for 2 hours without opening the oven door. After baking, turn off the oven and leave the cake inside for an additional hour to cool slowly with the oven door closed.
7. Let cool and serve:
   Once the hour is up, remove the cheesecake from the oven and let it cool at room temperature for at least 2 hours before refrigerating. For best results, refrigerate the cheesecake overnight before slicing. The next day, dust with icing sugar, slice it, and enjoy the moist, airy texture of this delicious cheesecake.

Appreciate!