CRUSTLESS VANILLA CHEESECAKE
I came up with this recipe when I had quite some dairy products to use up and was craving cheesecake. I didnt want this to be a diet-breaker, though, so I tried to reduce the amount of fat, sugar and flour used. The result was creamy yet firm with a lovely vanilla taste to it. I hope youll enjoy it, too!
Provided by Lalaloula
Categories Cheesecake
Time 2h25m
Yield 1 10 inch cake
Number Of Ingredients 6
Steps:
- In a large bowl beat eggs with sugar and vanilla bean paste for 7 minutes with your electric mixer. It should be a very frothy, thick mixture after that.
- Beat in the remaining ingredients in the order listed.
- Pour into a greased springform pan (26 cm/10 inches in diameter) and bake in the preheated oven at 160°C/320°F for 1 hour and 45 minutes or until centre is no longer jiggly. Check after 50 minutes or so and cover if it gets too dark.
- Turn off oven and leave the cheesecake inside with the oven door slightly ajar (I stick a wooden spoon in there to keep it open) for 30 minutes.
- Allow to cool completely and then carefully remove from the pan.
Nutrition Facts : Calories 678.6, Fat 18.1, SaturatedFat 7.2, Cholesterol 573, Sodium 388, Carbohydrate 93.5, Sugar 85.9, Protein 33.8
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