It is no secret that I love to bake. I love cooking in general but baking is what I love to share most. Desserts are a great treat. I love them. As I’ve gotten older I have found that I don’t enjoy the sweetness of most commercially produced desserts. A lot of foods I used to enjoy now feel sickly sweet to my palate. This is one of the many reasons I love baking from scratch. The treats I make are always just sweet enough.
Last night, I was in the mood for some cheesecake and so I set out to make my own. This crustless cheesecake requires only five ingredients and the ones it omits results in less calories while still being delicious.
You will need:
16 oz cream cheese (this is a treat so use full fat!) at room temperature
3 eggs at room temperature
2/3 cup of sugar
flavoring of your choice: 1/4 tsp vanilla extract or almond extract
Preheat oven to 350 degrees fahrenheit
Mix the cream cheese, sugar, and eggs until smooth.
Zest your lemon and add as much zest as you would like. I zested about half my lemon and used that. I also squeezed out about half a teaspoon of lemon juice. Add the zest and juice to the mixture.
Add a quarter teaspoon of almond extract or vanilla extract.
Mix until combined.
Pour into 9 inch glass pie dish.
Bake for about 30-35 minutes. Edges should be golden brown. When you remove from the oven the cheesecake may be a little puffed up. It will deflate as it cools. Leave it to cool on a wire rack until it reaches room temperature then refrigerate for at least 4 hours before serving.
You can top with fresh berries, whipped cream or the traditional sour cream topping. I went with a lemon slice 😀