Baseless Cream Cake: A Quick and Easy Delight
Looking for a light, fluffy dessert that’s both simple to make and irresistibly delicious? This Baseless Cream Cake is the perfect treat for any occasion. With no need for a crust or a base, this cake focuses entirely on the creamy, airy goodness of the filling. It’s a minimalist dessert that emphasizes flavor and texture, ideal for when you want something quick, yet impressive.
Why You’ll Love This Recipe
This baseless cream cake comes together quickly with a few simple ingredients. It has a light and delicate texture, similar to a soufflé, but with the richness of a cheesecake. Whether you’re looking for a dessert to serve at a dinner party or just a treat to enjoy at home, this cake is sure to satisfy your sweet tooth without being overly complicated or heavy.
Keywords: Baseless cream cake, no crust cheesecake, quick and easy cream cake, light and fluffy dessert, crustless cake recipe
Ingredients
16 oz (450g) cream cheese, softened
1 cup (240ml) heavy whipping cream
¾ cup (150g) sugar (or a keto-friendly sweetener for a low-carb version)
4 large eggs, separated
1 tsp vanilla extract
1 tbsp lemon juice (optional, for a touch of brightness)
2 tbsp all-purpose flour (optional, for added structure)
A pinch of salt
Powdered sugar for dusting (optional)Instructions
Preheat the Oven
Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan or a similar round cake pan, and line the bottom with parchment paper.
Prepare the Cream Mixture
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the heavy whipping cream, egg yolks, vanilla extract, and lemon juice (if using), and continue beating until fully combined. The mixture should be smooth and velvety.
Whip the Egg Whites
In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. This will help give the cake a light and airy texture.
Fold the Egg Whites into the Cream Mixture
Gently fold the whipped egg whites into the cream mixture using a spatula. Be careful not to overmix – you want to maintain the lightness of the egg whites to keep the cake fluffy.
Add Flour (Optional)
If you prefer a slightly denser cake, you can gently fold in 2 tablespoons of all-purpose flour at this stage. However, the cake will hold its shape without it if you prefer a fully baseless, soufflé-like texture.
Bake the Cake
Pour the mixture into the prepared pan and smooth the top. Bake for 40-45 minutes, or until the top is golden and the center is set but still has a slight jiggle. Turn off the oven and leave the cake inside with the door slightly ajar for about 10 minutes to gradually cool down.
Cool and Serve
Remove the cake from the oven and allow it to cool to room temperature before transferring it to the fridge to chill for at least 3 hours, or overnight. Dust with powdered sugar before serving for a classic look, or top with fresh fruit or whipped cream.Customization Ideas
Flavor Boost: Add a tablespoon of cocoa powder for a chocolate twist or a hint of cinnamon for extra warmth.
Toppings: Serve with fresh berries, a drizzle of honey, or a dollop of whipped cream to elevate the dessert.
Low-Carb Version: Substitute sugar with erythritol or another low-carb sweetener to make this cake keto-friendly.Why It Works
The simplicity of this Baseless Cream Cake is what makes it so special. With no crust or base to distract from the creamy filling, you get a cake that is both rich and light at the same time. The whipped egg whites provide the lift, while the cream cheese and heavy cream deliver the indulgent flavor. The minimal ingredients allow the textures and flavors to shine through, making this dessert perfect for when you want something elegant yet easy to make.
Nutritional Benefits
High in Protein and Healthy Fats: The cream cheese and eggs provide protein and healthy fats, making this cake satisfying without being overly indulgent.
Low-Carb Option: By using a keto-friendly sweetener, this cake can fit into low-carb or ketogenic diets without compromising on flavor.Leftovers and Storage
This cream cake can be stored in the refrigerator for up to 5 days. Cover it tightly with plastic wrap or place it in an airtight container to keep it fresh. It’s also possible to freeze individual slices; just wrap them in plastic wrap and foil before freezing. Thaw in the fridge overnight when ready to serve.
Perfect Pairings
Fruit Compote: A simple berry compote or sliced fresh fruit can add a refreshing contrast to the creamy cake.
Coffee or Tea: Serve with a strong espresso or a cup of black tea for a balanced, satisfying dessert experience.
Whipped Cream: A dollop of lightly sweetened whipped cream is the perfect finishing touch.Conclusion
This Baseless Cream Cake is a delightful and quick dessert that focuses on flavor and texture. With its rich, creamy interior and light, fluffy structure, it’s a dessert that will impress guests while being incredibly simple to make. Whether you’re looking for a light cake for a weeknight treat or a special dessert for a gathering, this recipe will quickly become a favorite.