Crustless Cheesecake St Pierre
Indulge in the elegance of Crustless Cheesecake St Pierre, a wonderfully rich and creamy dessert that proves simplicity is the ultimate sophistication. This crust-free wonder combines silky smooth cream cheese with the tangy allure of sour cream and a delicate hint of lemon zest, creating a perfectly balanced flavor profile. With just 20 minutes of prep time and an hour of gentle baking, this cheesecake is surprisingly easy to make. Baking it without a crust allows the velvety texture to truly shine, while the slow cooling process ensures a flawless, crack-free finish. Serve it chilled, paired with fresh berries or a dusting of powdered sugar for a touch of extra indulgence. Perfect for dinner parties or intimate gatherings, this crustless cheesecake is a crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 500 grams Cream cheese
- 150 grams Granulated sugar
- 120 grams Sour cream
- 50 grams Unsalted butter
- 3 large Eggs
- 20 grams All-purpose flour
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon zest
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan with a light coating of butter.
In a large mixing bowl, combine the cream cheese and granulated sugar. Beat with an electric mixer at medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and melted butter to the cream cheese mixture, and mix until fully incorporated.
Crack the eggs into the bowl one at a time, beating on low speed after each addition to ensure they are well mixed.
Sift the flour into the batter and add the vanilla extract, lemon zest, and salt. Mix gently until the ingredients are fully combined and the batter is smooth.
Pour the batter into the prepared springform pan. Smooth the surface with a spatula to ensure an even top.
Place the pan onto a baking sheet to catch any potential spills. Bake in the preheated oven for 55-60 minutes, or until the top is lightly golden and the cheesecake is set but slightly jiggly in the center.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Before serving, run a knife under warm water, dry it, and use it to slice clean portions. Enjoy the cheesecake as is, or garnish with fresh berries or a light dusting of powdered sugar.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.3 g | 325% | |
| Saturated Fat | 146.7 g | 733% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 203.7 g | 74% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 178.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 748 mg | 58% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
