Craving a dessert that’s different from the usual?! I’m on it! Let’s prepare the strawberry cheesecake together! “But how??” “Is cheesecake different from the usual dessert?!” Yes, because it’s a cheesecake without a cookie crust, creamy, and super fast to make! Those following me would have already seen the delicious version with chocolate chips. The crustless cheesecake is a very soft cheese-based cake. No cookies are used to form the base of the classic recipe. The result is a lighter, creamy, and delicate dessert. It can be customized in many ways. In fact, I decided to try a version with fresh fruit. If you don’t like strawberries, you can replace them with the fruit of your choice. The crustless cheesecake is a gluten-free dessert, great even for those with intolerances. It’s also yeast-free and butter-free. For a lactose-free version, we can easily use substitutes found at the supermarket. This soft strawberry cake is prepared in no time and you won’t even need an electric mixer. It can be safely stored in the fridge for up to a maximum of four days. Let’s see together how to prepare the Crustless Strawberry Cheesecake.
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 7-8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 21 oz cream cheese
- 1 cup plain yogurt (or fruit yogurt)
- 2 eggs (medium whole)
- as needed lemon zest
- 3/4 cup sugar
- 1/2 cup cornstarch (or all-purpose flour)
- 2/3 cup strawberries (net weight)
Tools
- Bowl
- Whisk
- Spatula
- Baking Pan
- Grater
- Sieve
Steps
In a bowl, combine plain yogurt (or fruit yogurt) and cream cheese.
At the end of the article, you’ll find all the possible ingredient substitutions described.
Add two medium whole eggs and the grated zest of half a well-washed lemon.
Finally, incorporate sugar and cornstarch (or flour) and mix well with a hand whisk.
Wash the strawberries and cut them into chunks or slices and add them to the obtained mixture.
Mix well with a spatula and pour everything into a mold lined with parchment paper.
Useful tip: since this dessert is made without yeast, there won’t be the classic height rise during baking.
It would be better to use small cake pans (square, rectangular, or round) of 8-9 inches so it won’t be too low.
Level the surface with a spatula and bake in a static preheated oven at 340°F for ABOUT 50 minutes.
Or in a fan-forced oven at the same temperature for about 5-10 minutes less.
Make sure to always perform the toothpick test before removing it from the oven.
If halfway through baking you notice the surface is already quite colored, you can cover it with a sheet of parchment paper.
Once cooked, take your delicious cheesecake out of the oven and let it cool.
It can then be served in slices or squares as I did!
The crustless strawberry cheesecake is ready to be enjoyed!
I hope you liked this recipe! Come back soon to visit me!
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FAQ (Questions and Answers)
How can I replace cream cheese?
You can use mascarpone, ricotta, Greek yogurt, quark
What can I use instead of cornstarch?
You can replace it with all-purpose or plain flour
I don’t eat yogurt, how can I substitute it?
Respecting the indicated amount (i.e., 1 cup), you can replace it with heavy cream, sieved ricotta, cream cheese, mascarpone, Greek yogurt, or quark
What about replacing lemon zest?
To flavor the crustless cheesecake, you can use orange zest, vanilla essence, or a packet of vanillin.
