Easy 4-Ingredient Cheesecake Recipe
Quick and easy to make homemade baked cheesecake recipe with only 4 ingredients
Pnina Idan
Baking Enthusiast & Original Recipe Owner
Featured Review
I tried the recipe and it worked out so well! Although it dropped a bit in height, I still couldn’t resist and taste it immediately. it was delicious!
Hana Gutman
Looking for a quick and easy-to-make treat that will leave the family speechless and craving for more? If so, This cheesecake is just what you need!
A delicious 4 ingredient cheesecake recipe with a creamy texture, dreamy flavor, and exceptional tenderness and fluffiness.
A simple and super straightforward cake that any beginner can whip up (even with their eyes closed!) and enjoy a wonderful experience and an uncompromising taste!
Frequently Asked Questions:
4 Ingredient Cheesecake Recipe
How apparent is the cheese flavor? Does it not need extra vanilla pudding or extract?
It is delicious without lemon zest or vanilla extract, but you can add them if you like.
Where is the crust?
There is no crust in this recipe, but you can certainly use a simple graham crust if you prefer.
Does the recipe call for a water bath?
There is no particular need, but if you do feel like it, just add some hot water to the oven tray you place the pan in if you feel like it, and it should help the cake bake more evenly.
Easy 4-Ingredient Cheesecake Recipe
Equipment
Ingredients
- 5 whole eggs
- 1 cup white sugar
- ½ kilo 5% Quark creamy soft cheese (or FAGE Yogurt, or a combination of low fat cream cheese and light sour cream)
- 3 tbsp self-rising flour
Instructions
- Whip egg whites with sugar until stiff peaks form (about 5 minutes).
- Beat the egg yolks, cheese, and flour (gradually adding each) together in a separate bowl until creamy and smooth.
- Fold the whipped egg white into the other mixture. First, drop a generous scoop of the egg whites into the base batter, stir gently until batter seems lumpy and barely combined. Add the rest of the egg whites, slice straightdown the mixute with the spatula intil hitting the bottom of the bowl, scoop and fold the batter and egg whites, stop when incorporated.
- Bake for about 45 minutes at 180°C in an oven preheated to that temperature.
Tips
Tips For Recipe Success:
- For the creamiest cheesecake, make sure the cream cheese is at room temperature.
- Lemon zest and cheesecakes are a power couple, try combining some into the batter for some added zing!
- Before folding the egg whites into the batter, make sure they are fully whipped. This helps the cheesecake to be light and fluffy, while still being super creamy.
- This recipe is crustless, but graham crackers can be mixed with butter and sugar to form a traditional crust. Instead, feel free to opt for vanilla wafers, Petit Beurre cookies, chocolate graham crackers, or even gingersnaps. ENDLESS options!
- Refrigerating cheesecake for 24 hours before serving enhances the flavors. Ideally, the cheesecake should also be allowed to sit at room temperature for at least 15-30 minutes before doing so.
- Cheesecake leftovers? (somehow?!) – refrigerate for 5 days, or wrap each slice individually and freeze for up to 3 months.
your time to shine:
Want a chance to feature on our site? comment down below or send us your pictures @sharethecook
Thank you for an excellent recipe, it turned out great!
Liza Shoef
Fan
I tried the recipe and it worked out so well! Although it dropped a bit in height, I still couldn’t resist and taste it immediately. it was delicious!
Hana Gutman
Fan
Am I the only one who always overcomplicates cheesecakes? I wasn’t familiar with this recipe thanks!
Eti Ninyo
Fan
This is the perfect protein cake, with barely any flour too! my new go-to cake, thank you!
Iren Hagag
Fan
Oh, and we almost forgot!
This chocolate cake recipe is a part of our Dessert Series, Click NOW for more fun ideas you don’t wanna miss!
Leave a Reply