Creamy Cheesecake – No Crust

Quick Info
Prep Time: 10 minutes
Bake Time: 45–55 minutes
Chill Time: At least 4 hours
Oven: 170°C / 340°F
Pan: 20 cm / 8-inch springform
Servings: 8
Ingredients
– 500 g Greek yogurt or thick plain yogurt
– 3 large eggs
– 120 g granulated sugar
– 40 g cornstarch
– 1 tsp vanilla extract
– 1 tbsp lemon juice
– Zest of 1 lemon
– 120 ml heavy cream
– Pinch of salt
– Powdered sugar, for dusting

Instructions

1. Preheat the oven to 170°C / 340°F. Line a 20 cm / 8-inch springform pan with parchment paper.
2. In a large bowl, whisk the eggs and sugar until smooth.
3. Add the yogurt, heavy cream, vanilla, lemon juice, and lemon zest. Mix until completely combined.
4. Sift in the cornstarch and salt. Whisk until the batter is smooth and lump-free.
5. Pour the batter into the prepared pan.
6. Bake for 45–55 minutes, until the top is deeply golden and the center still has a slight jiggle.
7. Turn off the oven and leave the cheesecake inside for 10–15 minutes with the door slightly open.
8. Remove from the oven and let cool completely.
9. Refrigerate for at least 4 hours, preferably overnight, for the best texture.
10. Carefully remove from the pan and dust lightly with powdered sugar before serving.

Result

A smooth, creamy and dense crustless cheesecake with a delicate lemon flavor and a lightly caramelized golden top.