The Best Crustless Passover Cheesecake (Gluten Free)
Creamy and delicious. Top with mixed berries or bananas for a gourmet dessert.
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Servings: 16 servings
Calories: 383kcal
Equipment
Ingredients
- 2 ½ lbs cream cheese 5 eight ounce packages, room temperature
- 1 ¾ cups sugar
- 1 teaspoon lemon zest optional
- 1 teaspoon vanilla extract
- 5 large egg room temperature
- 2 large egg yolk room temperature
- ½ cup heavy cream
Instructions
- Preheat oven to 400ºF. Line 10" springform pan with parchment paper and grease sides well.
- Using an electric mixer, beat cream cheese until smooth and creamy. About 30 seconds.
- Scrape down sides of bowl and gradually add sugar until well mixed in.
- Beat in vanilla and lemon, if using.
- Beat in the eggs one at a time, scraping down the bowl after each egg.
- On low speed beat in the heavy cream. Scrape down the sides and pour batter into prepared pan.
- Loosely cover cake with foil and bake for 15 minutes at 400ºF.
- Reduce temperature to 200ºF and bake for an hour.
- After and hour and fifteen minutes total cooking time turn off oven and slightly open oven door and allow to cool for 30 minutes.
- Remove from oven and allow cheesecake to cool completely before unmolding.
- Cover and cool in the refrigerator for at least 6 hours but ideally 24 hours before serving.
Notes
Cheesecake can be stored in the fridge for a few days.
Cheesecake freezes beautifully. Wrap well and freeze until ready to use. Thaw in the refrigerator overnight.
Topping suggestions:
-seasonal mixed berries
-chocolate or strawberry syrup
-bananas
-pecans
-walnuts
-shaved chocolate bars
-chocolate or strawberry syrup
-bananas
-pecans
-walnuts
-shaved chocolate bars
Nutrition
Nutrition Facts
The Best Crustless Passover Cheesecake (Gluten Free)
Amount per Serving
Calories
383
% Daily Value*
Fat
29
g
45
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Cholesterol
169
mg
56
%
Sodium
254
mg
11
%
Potassium
128
mg
4
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
24
g
27
%
Protein
7
g
14
%
Vitamin A
1176
IU
24
%
Vitamin C
1
mg
1
%
Calcium
86
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.