Delicate Cheesecake

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“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).”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Butter a 12 inch cake pan.
  3. In a large bowl, beat together cream cheese and butter until light and fluffy.
  4. 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.
  5. Add cornstarch and beat until just combined.
  6. 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.
  7. Fold the whites into the cream cheese gently but thoroughly.
  8. Pour batter into prepared cake pan.
  9. Put into a larger baking pan and add enough hot water to large pan to come half way up sides of cake pan.
  10. Bake for 40-45 minutes, or until top is light-golden-brown and set.
  11. Remove cake and let cool completely.
  12. Chill overnight.
  13. 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.
  14. Dust top of cake with icing sugar.

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