Delicate Cheesecake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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).”
READY IN:
1hr 5mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: