Recipe by evelyn/athens
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).
Top Review by BeachGirl
Very light with a delicate flavor. It's texture was more like a sponge cake, rather than a cheesecake, because of the whipped egg whites. Even though it was very light (and appeared delicate), it cut into slices and served nicely. I used Splenda in place of sugar, and that worked perfectly. I will make this again.
- 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 See How It's Made
- Preheat oven to 350 degrees F.
- Butter a 12 inch cake pan.
- In a large bowl, beat together cream cheese and butter until light and fluffy.
- 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.
- Add cornstarch and beat until just combined.
- 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.
- Fold the whites into the cream cheese gently but thoroughly.
- Pour batter into prepared cake pan.
- Put into a larger baking pan and add enough hot water to large pan to come half way up sides of cake pan.
- Bake for 40-45 minutes, or until top is light-golden-brown and set.
- Remove cake and let cool completely.
- Chill overnight.
- 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.
- Dust top of cake with icing sugar.