Creamy and full of lemon flavor. Crustless with a lighter than expected texture. Refreshing and tastes like summer. Low in sugar and gluten free. These are just a few phrases that describe this cheesecake. I enjoyed every bite and can’t wait to make it again!
I think the best testimony for this cake came from my brother who doesn’t like cheesecake, but really enjoyed this! He was surprised to report how delicious he thought it was.
Next time you are looking for a spin on this traditional dessert or need to make a gluten free (or low sugar) treat, reach for this recipe!
Crustless Lemon Cheesecake (GF)
Recipe from Sexy Forever by Susan Sommers
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 3 large eggs
- 1 medium lemon's zest
- 1 medium lemon's juice
- 2 tsp. vanilla
- 1/4 tsp. salt
- 3 cups sour cream
- 1 lemon for a garnish
Preheat the oven to 350 degrees. Grease an 8 or 9 inch springform pan and line the bottom with greased parchment paper.
In the bowl of a stand mixer beat the cream cheese and sugar together until very smooth, 2-3 minutes. Add in the eggs, one at a time, beating well after each addition. Add in the lemon zest, lemon juice, vanilla and salt. Beat in the sour cream until just blended.
Wrap the outside of the greased springform pan with a double layer of foil to prevent seepage. Pour the batter into the pan.
Set the pan in a large roasting pan and surround with 1 inch of very hot water. Place the cheesecake in the oven and bake for 45 minutes. After the cake has baked turn off the oven, do not open the oven door, and let the cake continue to bake while the oven cools down, for 1 hour. Remove the cake from the oven (the center will still be jiggly) to a wire rack and let cool to room temperature, about 1 hour.
Cover and refrigerate for at least 12 hours, but up to 2 days. When it is time to serve, un-mold the cake and garnish with lemon slices.