No-Crust Cheesecake(Passover)
A smooth, creamy no-crust cheesecake with subtle almond flavor, topped with sour cream and shaved chocolate, perfect for Passover or any celebration craving a rich dessert.
Ingredients
Instructions
- Beat the cream cheese in an electric mixer until softened.
- Add eggs, 1 cup of sugar, salt, and almond extract; beat until smooth, thick, and lemon-colored.
- Pour the mixture into a buttered 9-inch spring-form pan.
- Bake in a preheated oven at 325°F for 45 to 50 minutes or until set.
- Cool on a cake rack for 20 minutes.
- Mix 2 tablespoons of sugar, sour cream, and vanilla.
- Pour the sour cream mixture over the cake or spread it on top.
- Return the cake to the oven and bake for an additional 10 minutes.
- Chill the cheesecake and decorate with shaved chocolate.
Tips & Substitutions
To ensure a smooth batter, let the cream cheese soften at room temperature before mixing. If you prefer a lighter texture, consider folding in beaten egg whites after mixing the yolks. For a different flavor profile, you can substitute the almond extract with lemon extract or omit it entirely. Make sure your ingredients are at room temperature, as this helps achieve a creamy consistency.
Serving Suggestions
Serve this no-crust cheesecake chilled, topped with fresh berries or a drizzle of chocolate sauce for added flavor. It pairs beautifully with coffee or tea and makes an excellent dessert for Passover gatherings. For a festive touch, consider serving alongside Dorothy Ramsaur's Appetizers to create a delightful spread for your guests.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To reheat, place individual slices in the microwave for about 10-15 seconds or until slightly warm, being careful not to overheat as it can affect the texture. This cheesecake can also be frozen for up to 2 months; just wrap slices tightly in plastic wrap before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of No-Crust Cheesecake(Passover) contains roughly 315 calories, with 7g protein, 26g carbohydrates, and 13g fat. It is an excellent source of vitamin A (22% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1194mg per serving (52% 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 low-fat cream cheese for this recipe?
While low-fat cream cheese can be used, it may alter the texture and richness of the cheesecake. Full-fat cream cheese is recommended for the best flavor and creaminess, ensuring the cheesecake sets properly and has a rich taste.
Is it necessary to chill the cheesecake after baking?
Yes, chilling the cheesecake is essential as it helps it set further and develop flavors. Allow it to cool at room temperature for 20 minutes before refrigerating for at least 4 hours or overnight for the best results.
Can I add toppings to this cheesecake?
Absolutely! Toppings like fresh fruit, chocolate ganache, or a sprinkle of nuts can enhance the flavor and presentation. For a delicious contrast, try adding a layer of whipped cream or a fruit compote just before serving.
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).