Velvety Vanilla Cheesecake: A Flourless Delight Perfect for All Celebrations

This velvety vanilla cheesecake is a flourless wonder, making it an excellent choice for those avoiding gluten or seeking a Passover-friendly dessert. While not the tallest cake, its creamy texture and rich flavor profile make it an irresistible treat. The cake uses vanilla instant pudding to enhance its flavor and texture, creating a smooth and indulgent experience in every bite.

Why You’ll Love This Recipe

You’ll appreciate this cheesecake for its simplicity and elegance. The absence of flour makes it incredibly smooth and dense, with a luxurious mouthfeel. The combination of white cheese and sour cream provides a perfectly balanced tangy backdrop to the sweet vanilla flavor, ensuring that this cake is not overly sweet but just right.

Perfect Occasion

This cheesecake is perfect for any celebration where you want a sophisticated, gluten-free option. It’s ideal for Passover, birthdays, and other festive gatherings where you need a dessert that can please everyone, regardless of dietary restrictions.

Decoration Tips

Once chilled, dust the cheesecake lightly with powdered sugar for a classic and refined look. Garnish with fresh berries or a drizzle of fruit sauce to add color and a burst of freshness. Edible flowers can also make a beautiful, eye-catching decoration that enhances the cake’s simple elegance.

• Ingredients:
  • 7 eggs
  • 200 grams of powdered sugar
  • 160 grams of vanilla instant pudding (2 packets)
  • 2 heaped tablespoons of cornflour
  • 750 grams of 5% fat white cheese
  • 1 unit of sour cream
  • 100 grams of melted butter (cooled)
  • 1 teaspoon of vanilla extract or paste
• Instructions:
  1. Preheat the oven to 465°F (240°C). Place a water-filled baking dish at the bottom of the oven. Grease a 20-22 cm baking pan thoroughly.
  2. In a large bowl, whisk eggs, powdered sugar, and vanilla for about 5 minutes on high speed until light and fluffy.
  3. Reduce the mixer speed and gradually add the white cheese and sour cream, blending until smooth.
  4. Add the melted butter and mix.
  5. Add the vanilla pudding and cornflour, mixing until there are no lumps.
  6. Pour the batter into the greased pan. Place in the oven and immediately reduce the temperature to 300°F (150°C).
  7. Bake for about 1 hour and 15 minutes. Turn off the oven and leave the cake inside for an additional hour.
  8. Remove from the oven and let cool completely before refrigerating overnight.
  9. Transfer to a serving plate and dust with powdered sugar.

Enjoy!