Baked Cheesecake with Whipped Cream Topping – Gluten Free Recipe
Fits a 8-inch/20 cm cake pan
Ingredients:
For the cake:
-750 grams cream cheese, softened
-4 tbsp sour cream
-A pinch of salt
-80 grams sugar
-2 tsp vanilla extract
-4 egg yolks
-4 heaping tbsp cornstarch
-4 tbsp vanilla instant pudding
-4 egg whites
-150 grams sugar
For the topping:
-250 ml heavy cream
-½ cup milk
-1 tbsp vanilla instant pudding
Instructions:
For the cake:
1) In a bowl, mix cream cheese and sour cream. Add vanilla extract, egg yolks, salt and 80 grams sugar and mix until combined. Using a stand/hand mixer, mix in vanilla instant pudding and cornstarch until they are fully integrated into the cream cheese mixture. Set aside.
2) Using a stand/hand mixer, whip egg whites for 4-5 minutes, until medium peaks form. Gradually add 150 grams sugar and continue whipping until stiff peaks form. Gently combine with the cream cheese mixture.
3) Transfer the mixture into a pan lined with parchment paper and bake in an oven preheated to 410° F/210° C for 10 minutes, or until golden. Then lower the heat to 302° F/150° C for an hour. Afterwards, leave the cake inside the closed oven for 2 hours. Let cool completely before removing from pan and adding the topping.
For the topping:
1) Using a stand/hand mixer, mix heavy cream, milk and vanilla instant pudding for 4-5 minutes, until medium peaks form.
2) Cover the cake with the topping and set in the refrigerator for 7-8 hours, or overnight.
3) Store the cake in the refrigerator in a sealed container for up to a week.
