Klaudia'S No Crust Cheesecake
A rich, creamy no-crust cheesecake with bright lemon flavor and smooth ricotta texture, perfect for those seeking a light yet satisfying dessert option.
Ingredients
Instructions
- Divide the eggs into whites and yolks.
- Beat the egg whites until stiff peaks form.
- In a separate bowl, combine egg yolks, sugar, and lemon rind; beat at high speed for 3 minutes.
- Add ricotta cheese, baking powder, flour, salt, and cream of wheat to the egg yolk mixture; mix well.
- Gently fold in the beaten egg whites into the mixture.
- Pour the batter into a springform pan and bake at 325° to 350° Fahrenheit for 1 hour.
- Allow to cool before serving; can be served warm or cold.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks, which will help the cheesecake rise beautifully. If you're out of ricotta, you can substitute it with cottage cheese blended until smooth. Adding a teaspoon of vanilla extract can enhance the flavor. To achieve a creamier texture, consider using full-fat cream cheese in place of some ricotta.
Serving Suggestions
This cheesecake is delightful on its own but can be topped with fresh berries or a drizzle of lemon glaze for added flavor. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. It also pairs beautifully with Mom's Rolled Sugar Cookies for a delicious dessert spread.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap individual slices in plastic wrap and then place them in a freezer-safe bag for up to 2 months. To reheat, let it thaw overnight in the fridge and serve cold or warm it gently in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Klaudia'S No Crust Cheesecake contains roughly 462 calories, with 9g protein, 111g carbohydrates, and 4g fat. It is an excellent source of iron (114% of the Daily Value), vitamin C (49% of the Daily Value), and potassium (44% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2330mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese in this recipe?
Yes, you can substitute ricotta with cream cheese for a denser texture or cottage cheese for a lighter option. Just make sure to blend it until smooth for the best results.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools, so avoid overbaking to prevent cracks.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance. In fact, letting it sit overnight allows the flavors to meld together beautifully, making it even more delicious when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).