(Mild) Cheese Cake
A light, creamy cheese cake with subtle vanilla and sweet notes, perfect for those seeking a mild, satisfying dessert with a smooth texture and delicate flavor.
Ingredients
Instructions
- Combine sugar, unflavored gelatine, salt, milk, and beaten egg yolk in a saucepan.
- Cook, stirring constantly, until the mixture comes to a boil.
- Remove from heat and blend in the cream cheese and vanilla.
- Beat until the mixture is creamy and smooth.
- Chill until thick but not set, approximately 15 to 20 minutes.
- In a separate bowl, beat egg whites with 2 tablespoons of sugar until stiff peaks form.
- Whip the whipping cream until soft peaks form.
- Fold the beaten egg whites and whipped cream into the cooled mixture gently.
- Pour into a serving dish or individual cups and refrigerate until set.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks and fold them in gently to maintain airiness. If you don’t have unflavored gelatine, you can substitute with agar-agar for a vegetarian option. Make sure the cream cheese is at room temperature for easier blending. This mild cheese cake can also be flavored with lemon or orange zest for a refreshing twist.
Serving Suggestions
Serve this mild cheese cake chilled and garnish with fresh berries or a fruit compote for added flavor. It pairs beautifully with a dollop of whipped cream on top. Consider serving alongside a light salad or as a dessert after a hearty meal like Slovenian Or Polish Sausage & Sauerkraut for a delightful contrast.
Storage & Reheating
Store any leftovers covered in the refrigerator for up to 3 days. The cheesecake will keep well, but avoid freezing as it may change the texture. When ready to serve, allow the dish to come to room temperature for about 15 minutes for the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of (Mild) Cheese Cake contains roughly 272 calories, with 17g protein, 8g carbohydrates, and 11g fat. It is an excellent source of protein (34% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1977mg per serving (86% 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 make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Simply prepare the recipe as directed and store it in the refrigerator overnight. This allows the flavors to meld together, enhancing the overall taste.
What can I use instead of cream cheese?
If you prefer a lighter option, you can substitute cream cheese with Greek yogurt or mascarpone cheese. Keep in mind that this may alter the flavor slightly, but it will still yield a deliciously creamy result.
How can I prevent the cheesecake from cracking?
To prevent cracks, avoid overmixing the batter and ensure you chill the mixture properly before pouring it into serving dishes. Additionally, using a water bath during baking or cooling can help maintain an even temperature and moisture level.
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).