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Velvety vanilla cheesecake: a flourless delight perfect for all celebrations

Velvety vanilla cheesecake: a flourless delight perfect for all celebrations

This velvety vanilla cheesecake is a flourless wonder, making it a great choice for those avoiding gluten or looking for a Passover-friendly dessert. While it's not the tallest cake, its creamy texture and rich flavor profile make it an irresistible treat. The cake uses instant vanilla pudding to enhance its flavor and texture, creating a sweet, indulgent experience in every bite.

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Why you will love this recipe

You will appreciate this cheesecake for its simplicity and elegance. The absence of flour makes it incredibly soft and dense, with a luxurious mouthfeel. The combination of cottage cheese and sour cream provides a perfectly balanced tangy backdrop to the sweet vanilla flavor, ensuring that this cake is not too sweet but just right.

Perfect opportunity

This cheesecake is perfect for any celebration where you want a sophisticated, gluten-free option. It's ideal for Passover, birthdays, and other festive gatherings where you need a dessert that can please everyone, regardless of dietary restrictions.

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Decorating Tips

Once cooled, lightly dust the cheesecake with powdered sugar for a classic, refined look. Garnish with fresh berries or a drizzle of fruit sauce to add color and a burst of freshness. Edible flowers can also make a beautiful, eye-catching decoration that enhances the simple elegance of the cake.

  • Ingredients:
    • 7 eggs
    • 200 grams of powdered sugar
    • 160 grams of instant vanilla pudding (2 sachets)
    • 2 heaping tablespoons of cornstarch
    • 750 grams of cottage cheese 5% fat
    • 1 unit of sour cream
    • 100 grams of melted butter (cooled)
    • 1 teaspoon vanilla extract or paste
  • Instructions:
    1. Preheat the oven to 465°F (240°C). Place a baking dish filled with water in the bottom of the oven. Carefully butter a 20 to 22 cm baking mold.
    2. In a large bowl, beat the eggs, powdered sugar and vanilla for about 5 minutes on high speed until light and fluffy.
    3. Reduce the mixer speed and gradually add the cottage cheese and sour cream, mixing until smooth.
    4. Add the melted butter and mix.
    5. Add the vanilla pudding and cornstarch, mixing until there are no lumps.
    6. Pour the batter into the greased pan. Place in the oven and immediately reduce the temperature to 300°F (150°C).
    7. Bake for approximately 1 hour and 15 minutes. Turn off the oven and leave the cake in for another hour.
    8. Remove from oven and let cool completely before refrigerating overnight.
    9. Transfer to a serving plate and sprinkle with powdered sugar.

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