This Airy and Tall Gluten-Free Cheesecake is a delightful dessert that rises beautifully while maintaining a light and fluffy texture. Made with a combination of white cheese, cream cheese, and a touch of sour cream, this cheesecake is rich in flavor yet light on the palate. The hint of lemon zest adds a subtle brightness, while the vanilla provides a warm, comforting aroma. This recipe is designed for those who want a stunning, high-rise cheesecake without the need for gluten or any complex ingredients. It’s perfect for any special occasion, offering a classic taste with a soft, cloud-like texture.
Why You’ll Love This:
You’ll love this cheesecake for its light and airy texture, which is achieved without sacrificing the rich, creamy flavor that makes cheesecakes so beloved. The combination of different cheeses creates a perfect balance of tanginess and sweetness, while the lemon zest and vanilla add depth to the flavor profile. The detailed instructions ensure a perfect rise, avoiding the common pitfalls of cracking or sinking. Whether you’re serving this for a celebration or simply indulging in a treat, this cheesecake is sure to impress with both its taste and presentation.
Perfect Occasion:
This cheesecake is ideal for any occasion where you want to serve a dessert that’s both elegant and satisfying. It’s perfect for birthdays, holidays, or family gatherings, offering a gluten-free option that everyone can enjoy. Its high, fluffy appearance makes it a stunning centerpiece for any dessert table, while the classic flavors appeal to a wide range of tastes. Whether you’re looking to impress your guests or simply enjoy a slice of homemade cheesecake, this recipe is a wonderful choice.
Decoration Tips:
For a beautiful presentation, dust the top of the cheesecake with powdered sugar just before serving. You can also add a few fresh berries or a sprig of mint for a pop of color and freshness. If you prefer a more classic look, consider topping the cheesecake with a thin layer of fruit glaze or a drizzle of melted chocolate. Serving the cheesecake on a decorative cake stand will elevate its appearance, making it the star of your dessert spread.
Ingredients:
- 750 g white cheese (5%)
- 400 g cream cheese (5%)
- 200 g sour cream (15%)
- Zest of one lemon (optional)
- 1 teaspoon vanilla bean paste or 1 tablespoon vanilla extract
- 7 large eggs
- 1 cup granulated sugar (can be substituted with a sugar alternative)
- 40 g vanilla pudding powder (half a package)
- 50 g potato starch or cornstarch (for those who eat legumes)
Instructions:
- Prepare the Cheese Mixture:
In a very large mixing bowl (it needs to be large enough to hold all the ingredients, including the whipped egg whites), combine the white cheese, cream cheese, and sour cream. Add the lemon zest, vanilla, and vanilla pudding powder. Mix until fully combined and smooth. - Separate the Eggs:
Carefully separate the eggs into yolks and whites. Ensure no yolk gets into the whites, as this will affect the whipping process. Add the yolks to the cheese mixture along with the potato starch or cornstarch. Whisk together until the mixture is fully combined. - Whip the Egg Whites:
In a clean and dry mixing bowl, using the whisk attachment, whip the egg whites on high speed. When the egg whites start to form a white foam, gradually add the sugar, continuing to whip until the whites form soft peaks. Be careful not to over-whip, as the mixture should remain soft and airy. - Combine the Mixtures:
Gently fold one-third of the whipped egg whites into the cheese mixture using a spatula, mixing from the bottom up to maintain as much air as possible. Repeat this process two more times, folding carefully to avoid deflating the mixture. - Prepare the Pan:
Preheat your oven to 155°C (310°F), with the heat on both the top and bottom. Lightly grease a large rectangular or round baking pan (at least 22 cm in diameter). Pour the batter into the pan, spreading it evenly. - Baking:
Place a baking rack in the middle of the oven. Place a separate tray filled halfway with water on the lower third of the oven. Bake the cheesecake on the middle rack for 2 hours without opening the oven door. After baking, turn off the oven and leave the cake inside for an additional hour to cool slowly with the oven door closed. - Cool and Serve:
Once the hour has passed, remove the cheesecake from the oven and allow it to cool at room temperature for at least 2 hours before refrigerating. For best results, refrigerate the cheesecake overnight before slicing. The next day, dust with powdered sugar, slice, and enjoy the fluffy, airy texture of this delightful cheesecake.
Enjoy!