Posted by This baked lemon cheesecake, served individually in ramekins, is a delight for any occasion. With its creamy texture and vibrant lemon flavor, this cheesecake offers a perfect balance between sweetness and tanginess. The absence of a crust makes it light yet satisfying, while the versatility in toppings allows you to personalize each serving. Whether you prefer fresh fruit, yogurt, or a drizzle of chocolate, this crustless cheesecake is sure to impress. Here’s how to make this delectable dessert.
Why You’ll Love This Recipe
- Quick and Easy: This recipe requires minimal effort and preparation time, making it ideal for busy bakers.
- Light and Creamy: Without the added heaviness of a crust, the focus is purely on the creamy cheesecake filling.
- Customizable Toppings: Each ramekin can be topped with a unique garnish, allowing everyone to enjoy their favorite flavor combination.
Ingredients You’ll Need
Dairy Base
- ½ cup plain Greek yogurt: Adds richness and a subtle tang to the cheesecake filling.
- â…” cup cottage cheese: Provides a smooth texture when blended and complements the creaminess.
- 1 cup whipped cream cheese (room temperature): The foundation of your cheesecake, lending it that luxurious, melt-in-your-mouth texture.
Sweeteners
- ½ cup sweetened condensed milk: Provides the right amount of sweetness and creaminess to the mix.
- ½ cup sugar: Balances the tanginess of the lemon, ensuring each bite is just the right amount of sweet.
Eggs and Lemon Flavors
- 1 egg + 2 egg whites (beaten together): The eggs help bind the mixture while keeping it light.
- ¼ cup lemon zest: Brings out an intense, zesty lemon flavor.
- ¼ cup fresh lemon juice: Adds a refreshing tartness to complement the richness of the cream cheese.
- 1 tsp. lemon extract: Enhances the citrusy aroma and flavor.
Thickener
- 2 tablespoons all-purpose flour: Helps the cheesecake set without making it too dense.
Step-by-Step Instructions
Step 1: Prepare Your Oven and Ramekins
Preheat your oven to 325°F (163°C). Lightly spray six ramekins with non-stick cooking spray and place them on a cookie sheet.
Step 2: Blend the Dairy Base
In a large mixing bowl, combine the Greek yogurt, cottage cheese, and whipped cream cheese. Use a hand mixer to blend these ingredients together for about 90 seconds to 2 minutes. This step is essential to create a smooth and creamy base.
Step 3: Incorporate the Sweeteners and Eggs
Once your dairy mixture is well-blended, add the sweetened condensed milk, sugar, and beaten egg mixture. Use your hand mixer on low speed, blending everything together for about 90 seconds. The mixture should become smooth and slightly thick.
Step 4: Add the Lemon Flavor
Next, add the lemon zest, lemon juice, and lemon extract to the bowl. These ingredients provide that fresh, citrusy flavor that makes this cheesecake so special. Sift in the flour to prevent clumping, and then mix everything thoroughly to ensure a smooth batter.
Step 5: Prepare for Baking
Fill each ramekin about three-quarters full with the cheesecake mixture. Place the cookie sheet with the filled ramekins on the oven rack. Carefully pour 2 to 3 cups of water onto the cookie sheet, creating a steam bath around the ramekins. This water bath ensures the cheesecakes cook evenly and remain moist.
Step 6: Bake the Cheesecakes
Bake the cheesecakes in the preheated oven for 25 to 30 minutes. To check for doneness, insert a toothpick into the center of one of the cheesecakes. If it comes out mostly clean, with just a few crumbs attached, your cheesecakes are ready. Remember, they will continue to firm up as they cool.
Step 7: Cool and Chill
Remove the ramekins from the oven and let them cool on a wire rack for a couple of hours. Once they have reached room temperature, transfer the ramekins to the refrigerator and chill for at least 3 hours. This step allows the flavors to meld and the cheesecakes to fully set.
Step 8: Serve and Enjoy!
Before serving, run a butter knife around the edge of each ramekin to loosen the cheesecake. Invert each ramekin onto a plate or serve directly from the dish. Add your favorite toppings, such as fresh berries, a dollop of whipped cream, or a drizzle of chocolate ganache. Each ramekin can have a unique topping, so feel free to get creative!
Pro Tips for the Perfect Cheesecake
- Use Room Temperature Ingredients: Ensure your cream cheese is at room temperature to avoid lumps in the batter.
- Water Bath: Don’t skip the water bath—it’s crucial for even cooking and a smooth texture.
- Don’t Overbake: Keep a close eye on the cheesecakes. Overbaking can result in a dry texture, so pull them out when the centers are still slightly jiggly.
- Make Ahead: These cheesecakes can be made a day in advance. Just keep them covered and refrigerated until you’re ready to serve.
Variations and Substitutions
- Cottage Cheese Substitute: If you’re not a fan of cottage cheese, you can substitute ricotta for a similar creamy texture.
- Flour Alternative: For a gluten-free version, swap out the all-purpose flour for a gluten-free flour blend or cornstarch.
- Flavor Twist: Add a splash of vanilla extract or a pinch of cinnamon for a different flavor profile. You could also swap the lemon zest and juice for orange or lime for a citrus variation.
Frequently Asked Questions (FAQs)
1. Can I freeze these cheesecakes?
Yes! Once cooled and set, wrap each ramekin in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
2. Can I make this cheesecake in one large dish instead of ramekins?
Certainly. If you prefer a larger cheesecake, use a standard springform pan. Adjust the baking time to 40-50 minutes and follow the same steps for cooling and chilling.
3. What toppings go best with lemon cheesecake?
Fresh berries, fruit preserves, whipped cream, or even a drizzle of honey work wonderfully. For a decadent twist, try chocolate ganache or lemon curd.
Crustless Lemon Cheesecake
Simple and Quick Crustless Lemon Cheesecake Recipe
Ingredients
- ½ cup plain Greek yogurt
- â…” cup cottage cheese
- 1 cup whipped cream cheese (room temperature)
- ½ cup sweetened condensed milk
- ½ cup sugar
- 1 egg + 2 egg whites, beaten
- ¼ cup lemon zest
- ¼ cup lemon juice
- 1 tsp lemon extract
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 325°F (163°C). Lightly spray 6 ramekins with non-stick spray and place on a baking sheet.
- Mix the dairy base: Combine the Greek yogurt, cottage cheese, and whipped cream cheese. Blend until smooth.
- Add the sweeteners and eggs: Mix in the sweetened condensed milk, sugar, and egg mixture until well combined.
- Add lemon flavors and flour: Stir in the lemon zest, lemon juice, lemon extract, and sift in the flour.
- Fill the ramekins: Pour the mixture into the ramekins, filling each about ¾ full. Create a steam bath by pouring water onto the cookie sheet.
- Bake for 25-30 minutes, or until a toothpick comes out mostly clean. Cool for a couple of hours, then refrigerate for 3 hours.
- Serve with toppings: Add your favorite toppings, such as fresh fruit, whipped cream, or chocolate ganache.
