Impossible Cheesecake
Discover the magic of the Impossible Cheesecake, a no-crust wonder that practically defies baking logic. This luscious dessert combines the creaminess of traditional cheesecake with a surprisingly simple, one-batter process that sets like magic in the oven. Made with silky cream cheese, a hint of zesty lemon, and fragrant vanilla, it bakes to golden perfection with a beautifully smooth texture that pairs perfectly with a dusting of powdered sugar. The best part? There’s no need for a complicated crust or water bath, making this recipe approachable for bakers of all levels. Ideal for dinner parties, holidays, or an indulgent everyday treat, this crowd-pleaser is as easy as it is irresistible. Try the Impossible Cheesecake today and let its creamy, tangy goodness transport you to dessert heaven!
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Recipe Information
Ingredients
- 150 grams granulated sugar
- 450 grams cream cheese, softened
- 3 large eggs
- 60 grams unsalted butter, melted
- 250 milliliters whole milk
- 100 grams all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round baking dish or springform pan with butter and lightly dust it with flour. Set aside.
In a large mixing bowl, combine the softened cream cheese and granulated sugar. Use an electric mixer on medium speed to beat the mixture until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition to fully incorporate.
Pour in the melted butter, whole milk, vanilla extract, and lemon zest, and mix until evenly combined.
Sift the all-purpose flour into the bowl and gently fold it into the mixture until no lumps remain.
Pour the batter into the prepared baking dish. Note: The batter will be quite thin—this is normal.
Bake in the preheated oven for 55-60 minutes, or until the top is golden brown and the center is set but still slightly jiggly when shaken.
Remove from the oven and allow the cheesecake to cool completely in the pan, about 1-2 hours. The cheesecake will firm up as it cools.
Once cooled, chill in the refrigerator for at least 4 hours, or overnight for best results.
Before serving, dust the top with powdered sugar. Slice and enjoy your Impossible Cheesecake!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 24.5 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 138 mg | 3% | |
*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.
