Flourless Cheesecake
Discover how to make a flourless cheesecake, a light and low-carb dessert made only with eggs and dairy. Healthy, gluten-free, and easy.
Servings 4 portions
Equipment
- Convection oven
Ingredients
- 4 pasture-raised eggs small/medium
- ¾ cup 5.3 oz Skyr, Greek yogurt, or cream cheese
- 1 tsp Stevia Adjust based on your preferred sweetener; check the package for sugar-to-sweetener conversion ratios
- ½ tsp baking powder
- 1 pinch sea salt
- ¼ tsp lemon juice
- ¼ tsp vanilla extract optional
- Lemon zest optional
Instructions
- Carefully separate the whites from the yolks into two different bowls.
- Prepare the Meringue: Beat the egg whites with a few drops of lemon juice and a pinch of salt until stiff peaks form. Set aside.
- Set your oven to 400°F (200°C) initially. (Note: We will lower the temperature once the cake goes in).
- In the other bowl, whisk together the egg yolks, your chosen sweetener, the dairy (Skyr, yogurt, or cream cheese), baking powder, vanilla, and lemon zest until smooth and well combined.
- Carefully fold the egg yolk mixture into the egg whites. Use a spatula and slow, folding motions to keep the air in the meringue; this is what gives the cake its lift.
- Prepare the Pan: Line a 6-inch or 7-inch round springform pan with parchment paper. Cut a circle for the bottom and a strip for the sides. Crucial Tip: Use a little butter to stick the parchment to the sides of the pan, as this cake tends to be very sticky.
- Place the pan in the oven and immediately lower the temperature to 325°F (160°C). Bake for approximately 30 minutes. Every oven is different, so monitor it closely to ensure it doesn't burn. Low and slow is the secret to a cooked center without a burnt exterior.
- Insert a toothpick into the center. If it comes out clean, the cake is done.
- Remove from the oven and let it cool completely. Attention: The cake will rise significantly in the oven and then deflate significantly as it cools, this is perfectly normal for this style of flourless cake, so don't be disappointed.
- Refrigerate for a few hours before serving. Serve with fresh berries, homemade fruit compote, melted dark chocolate, or enjoy it on its own.
Notes
- Natural Sweeteners: If you prefer whole-food sweeteners, you can use lucuma powder, coconut sugar, or date powder. From a clinical standpoint, I recommend lucuma for its lower Glycemic Index (GI).
- Enhanced Flavor: To give the cake a deeper cheese flavor, you can fold in a handful of finely grated cheese such as Gruyère, Emmental, Parmesan, or Manchego.
- Savory Twist: You can turn this into a savory, fluffy crustless quiche by omitting the sweetener and adding a bit more salt and savory herbs. (Note: For a traditional crustless quiche texture, you don't necessarily need to beat the whites to stiff peaks, but doing so will keep it extra fluffy).
- Yield: This recipe makes a small cake (about 4 servings). To make a standard-sized cake, simply double the ingredients and use a larger pan.