This Mediterranean Creamy Crustless Baked Cheesecake has a smooth and velvety texture with a light, tangy flavor. We prepare this crustless cheesecake with cream cheese, high-fat Greek yogurt, eggs, monk fruit sweetener or sugar, honey, vanilla extract, fresh lemon juice, lemon zest, cornstarch or almond flour, olive oil, and sea salt. This cheesecake contains approximately 6 g net carbs and 265 calories. We bake this cheesecake for 45 minutes. This Mediterranean Creamy Crustless Baked Cheesecake is ideal for Mediterranean diets, low-carb lifestyles, gluten-free desserts, holiday gatherings, weekend treats, afternoon coffee breaks, dinner parties, and special occasions. We can refrigerate this cheesecake for 5 days or freeze it for 2 months, so you can prepare it earlier. You can serve this cheesecake with fresh berries, chopped pistachios, a drizzle of honey, mint tea, or a hot espresso.
STATS:
- Course: Dessert
- Caloric Content: 265 Kcal
- Diet: Mediterranean, Low-Carb, Gluten-Free
- Prep Time: 15 minutes
- Cuisine: Mediterranean
- Cook Time: 45 minutes
- Portion Size: 1 slice
- Cooking Mode: Baking
- Total Servings: 8
- Difficulty Level: Easy
- Total Time: 1 hour
TOOLS:
- Springform pan
- Vessel
- Hand mixer
- Silicone spatula
- Lemon zester
- Cooling rack
- Baking paper
INGREDIENTS:
- 16 oz. cream cheese
- 1 cup Greek yogurt
- 3 large eggs
- Monk fruit sweetener, ½ cup
- Two tbsp. honey
- One tsp. vanilla extract
- 1 tsp lemon zest
- 2 tbsp cornstarch
- ¼ tsp sea salt
- 1 tbsp lemon juice
- 2 tbsp olive oil
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
CREAM CHEESE:
- We use full-fat cream cheese to give this cheesecake a rich, smooth, and creamy texture. You can also use mascarpone cheese.
GREEK YOGURT:
- Greek yogurt provides a light, tangy flavor and creamy consistency to this cheesecake. You can substitute it with labneh, skyr, or sour cream.
OLIVE OIL:
- Olive oil adds moisture and a mild Mediterranean richness to this cheesecake.
LEMON ZEST & LEMON JUICE:
- Fresh lemon zest and juice brighten the flavor with a refreshing citrus taste. You can substitute them with orange zest and orange juice.
INSTRUCTIONS:
- Warm the empty oven to 325°Fahrenheit.
- Coat a springform pan and coat the bottom with baking paper.
- We beat the softened cream cheese till smooth.
- Include the lemon zest, Greek yogurt, lemon juice, sweetener, honey, vanilla, and olive oil.
- Stir the eggs one by one; carefully mix after every addition.
- Whisk in the sea salt and cornstarch till smooth.
- Distribute the batter in a pan & smooth the surface.
- Bake for almost forty-five minutes.
- When the cheesecake gets baked, cool it in the oven for fifteen minutes with the slight open door.
- Fully cool at a neutral temperature.
- Chill for almost four hours.
- Make slices and serve refrigerated with honey, berries, or pistachios.
TIPS:
- Include neutral-temperature elements to get a smooth batter.
- Do not whisk after including the eggs.
- Include walnuts or chopped pistachios for additional Mediterranean flavor.
- Refrigerate for a whole night for a perfect texture and flavor.
SERVING SUGGESTIONS:
FRESH FRUIT:
- Mixed Berries
- Fresh Figs
- Sliced Strawberries
- Pomegranate Seeds
- Orange Segments
CRUNCHY TOPPINGS:
- Chopped Pistachios
- Toasted Almonds
- Candied Pecans
- Walnut Pieces
- Coconut Flakes
SWEET TOPPINGS:
- Honey Drizzle
- Sugar-Free Berry Compote
- Lemon Curd
- Dark Chocolate Shavings
- Cinnamon Sprinkle
DRINKS:
- Espresso
- Cappuccino
- Greek Coffee
- Mint Tea
- Herbal Chamomile Tea
STORAGE INFORMATION:
FRIDGE:
- Put this baked cheesecake in a closed box and stock it for approx. 5 days.
FREEZER:
- Tightly cover the slices separately and then store for approx. Thirty to sixty days.
FAQs:
Could we prepare this baked cheesecake earlier?
- Yes, you can make this baked cheesecake beforehand, as it freezes for only 60 days.
May we prepare this baked cheesecake sugar-free?
- Yes, you can use allulose, monk fruit sweetener, or erythritol.
Will we utilize ricotta as an alternative to cream cheese?
- Yes, you can use the ricotta cheese, although the texture will be less & lighter creamy.
Why does my baked cheesecake become cracked?
- You may whisk the eggs too much, or due to immediate cooling.
NUTRITIONAL FACTS:
Caloric Content: 265 Kcal
Sodium: 240 mg
Net Carbs: 6 g
Fiber: 1 g
Sugar: 4 g
Fat: 21 g
Protein: 9 g
Portion Size: 1 slice
Total Carbs: 7 g