Delicate Cheesecake

"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)."
 
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Ready In:
1hr 5mins
Ingredients:
11
Serves:
12-14
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. This was delicious and easy. I didn't have any orange flower water, so I used orange zest. Lovely light flavor. I, too, used Splenda, and topped with a raspberry sauce. Delicious!
     
  3. This is the one the little old Czech ladies made at the bakery near my home growing up. It's the best! A cheesey angel food cake; I made it for my family and everyone enjoyed it.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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