Hello people! Today I’m going to share another exciting recipe, and it’s Crustless Creamy Cheesecake. This recipe is not only unmatchable in taste but low on carbs as well. Because of its low-calorie content, this recipe fits best in a keto diet plan. So, if you’re following any keto diet plan, you can surely satisfy your dessert cravings with this amazing crustless cheesecake.

This recipe is unique in the way that it has no crust and is baked on a pie plate. It creates its own beautiful crust when baked in the oven. The crust is then topped with a sour cream topping. The ingredients of this recipe are plain and simple. This recipe is so easy to make that anyone without any baking experience can bake an excellent cake out of it.

The best thing about this recipe is that you can have it anytime. It’s fit for everyday and special occasions like Christmas, Thanksgiving, etc. Having this recipe on the table makes your meals even more special.

Low-Carb Crustless Creamy Cheesecake

The special thing about this recipe is that it’s a sugar-free version of cheesecake and is low on calories. It goes well with the keto diet and will surely satisfy your cravings for dessert. It does not have any crust and creates its own unique crust that’s topped with sour cream to take it to another level of taste. This recipe is best suitable for diabetic people too.

So let’s move forward to the recipe for crustless cheesecake.  

Ingredients

For Cheesecake

• 16 ounces of reduced-fat Cream Cheese (softened)
• 4 Eggs (large)
• 1/2 cup of Sukrin (Powdered)
• 1/2 tsp. of Stevia Glycerite
• 1 tbsp. of Vanilla Extract
• 1/4 tsp. of Lemon Extract (optional)
• 1/4 tsp. Of Orange Extract (optional)

Sour Cream Topping

• 16 ounces of Sour Cream
• 2 tbsp. of Sukrin (powdered)
• 1 tsp. of vanilla Extract
• Nutmeg powder (optional)

Instructions

• Preheat the oven to 325°F.
• Take a pie plate of size 9 ½ – 10 inches and spray it with baking spray.
• Add softened, fat-reduced cream cheese into a medium mixing bowl.
• Beat the cream with a hand mixer until it gets smooth and even.
• Now add powdered Sukrin, stevia glycerite, and one egg. Beat it again until it gets mixed well, and the mixture gets smooth.
• Add the remaining eggs one by one while beating the mixture consistently.
• Add vanilla and lemon extract and mix it again until it gets smooth and puffy.
• Add this mixture to the pie plate and bake it in the preheated oven for about 30 minutes.
• After 30 minutes, the cream cheesecake will puff up, and the edges will get brown.
• Remove the cake from the oven and let it cool for about half an hour.

Sour Cream Topping:

• Take a bowl and add sour cream to it.
• Now add powdered Sukrin and vanilla extract into the sour cream and mix it well until the Sukrin gets dissolved.
• Your sour cream mixture is ready. Add a layer of sour cream to the top of the cheesecake.
• Sprinkle the powdered nutmeg on top of the sour cream.
• Now place the cake back into the oven and bake it again at 325°F for 15 – 20 minutes.
• Take the cream cheesecake out of the oven and let it cool.
• Place the cake into the refrigerator overnight.
• Serve it to your loved ones and enjoy 

Some Important Tips:

• You can use Greek yogurt for topping instead of sour cream. It also serves as the best topping.
• You can change the texture of the cake by beating it more. A less-beaten cheesecake will have a darker color. To get a light-colored cheesecake, beat the cream cheese mixture more before baking.
• You can add lemon extract along with the vanilla extract to give a tangy twist to the flavor. But that’s optional. You can skip it if you don’t like it.
• If your cake gets cracks when baked in the oven, don’t worry. The sour cream topping will hide them all.
• It’s recommended to add Stevia Glycerite as a sweetener as it is the only liquid stevia that doesn’t get bitter and works well in all baking recipes.
• It’s better to refrigerate the cream cheesecake overnight. Because the more it sits, the better it gets.

Hello guys! Today I’m here to share another exciting recipe with you, and that is “The Homemade Peasant Bread” recipe. This is one of the best bread recipes out there. The best thing about this recipe is that you don’t have to knead the dough to make bread out of it. And believe me! This is one of the finest bread recipes that are super easy to follow as well.

Homemade Peasant Bread

There is nothing more special than a loaf of homemade bread, as people go crazy over it. You can serve this bread any time on your table. You can present it at breakfast. This tasty peasant bread can also be best served at a dinner party.

This amazing bread will surely earn you praise from everyone on the table. If you plan to make this for a dinner party, then be ready for the questions like where did you buy this delicious bread? Or if you actually made this bread by yourself? You are going to be overwhelmed by the response 😉

No-knead Peasant Bread

The most remarkable thing about this recipe is that you don’t have to indulge in the hard work of kneading its dough to get finely baked peasant bread.

This recipe is quite simple and quick. You can even start this recipe even 3 – 4 hours before dinner and still be able to present the superbly baked tasty bread right on time.

There is no need to preheat the oven or baking pan for this recipe. You don’t even need any water spritzes or steam pans.

All you need is Pyrex bowls well-coated with butter. Using the simplest ingredients, you’ll make this soft, spongy, delicate, and delicious peasant bread with a beautiful golden crust.

How to make Peasant Bread

Ingredients

• 4 cups of unbleached All-Purpose Flour
• 2 tsp Kosher Salt or 1&1/2 tsp of Table Salt
• 2 tsp of Sugar
• 2 tsp of Instant Yeast or Active-Dry Yeast
• 2 cups of Lukewarm Water
• About 2 tbsp of unsalted butter for greasing the pans

Instructions

• Take a large mixing bowl. In the bowl, add flour, sugar, salt, and instant yeast. Mix them well. Now add the lukewarm water and mix it well until a nice dough is formed.
• If you are using Active-Dry yeast, then dissolve sugar into the lukewarm water and sprinkle active-dry yeast over it. No need to mix it. Let it rest for 10 – 15 minutes. In a large bowl, mix the flour and salt and set aside. When the yeast-sugar water gets foamy, mix it well, and pour this yeast-sugar water into the flour. Mix well until the dough is formed.
• Now cover the bowl with a dishtowel or plastic wrap and set it aside in a warm place. Let the dough rest until it gets doubled in size. This will take at least one hour for the dough to rise completely. If you place the bowl in a cool place, the dough will take almost 2 hours to rise.
• Turn on the oven at a high temperature, like 350ºF or so, just for one minute, and then turn it off. This is a simple trick to create a slightly warm environment for the peasant bread.
• Now preheat the baking oven to 425ºF. Take two small Pyrex bowls, about 1 qt or 1.5 qt in size. Grease them well with unsalted butter.
• Punch down your dough and scrape it from the sides of the bowl with the help of two forks. Deflate the dough from the sides of the bowl and pull it towards the center to form a rough ball.
• Now divide the dough into two equal parts using forks from the center. Transfer each half of the dough into the butter-coated Pyrex bowls. If the dough is too wet and sticky to handle with forks, then grease your hands with oil and transfer the two halves into the baking bowls using your hands.
• Set the baking bowls aside on the countertop near the oven or any other warm place. Let the dough rise again for about 20 – 30 minutes. Remember not to cover the dough while leaving it to rise again. Remember, do not use the warm-oven trick for the second time. Just place the bowls near the oven or the top of it.
• Place the bread in the preheated oven at 425ºF and bake it for 15 minutes. Then reduce the heat to 375ºF and bake it for another 17-20 minutes.
• Now take the baking bowls out of the oven. Remove the bread loaves from the bowls and place them on the cooling rack. Bread loaves fall out on the cooling rack quickly if the baking bowls are well-greased with butter in the beginning.
• If the bread loaves are a bit soft and pale rather than golden-brown, then place the bread loaves directly into the baking oven (without baking bowls) and bake them again for 5 minutes. Baking the bread again will give it a beautiful golden crust.
• Take the bread loaves out of the oven and let them cool for 10 minutes before cutting.

How to store the Peasant Bread?

There are many eco-friendly methods to store the bread, but nothing seems to be better than using a ziplock bag. Ziplock bags can be used well to store the peasant bread for 3 – 4 days at room temperature. Ziplock bags keep the bread fresh, soft, and crumby as well.

If you want to store the bread for a longer period, then cut the bread as soon as it gets cooled after coming out of the baking oven. Place the bread pieces into the ziplock bags and store them in the freezer.

Although the ziplock bag stores the bread well and retains its freshness, it does not prevent the crust of bread from getting soft and losing its crispness. The best solution for this is to reheat the bread.

If you have stored the bread as slices, then the best way to reheat it is by toasting the bread slices in the toaster. But if you have stored the bread into halves or quarters, then reheat the bread loaves in the oven at 350ºF for 15 – 20 minutes.

If you liked this recipe, please check these bread recipes:

Homemade Brioche French Bread Recipe

Chocolate Banana Bread Easy Recipe

Chocolate Chip Pumpkin Bread with Vegan Version

Portillo’s restaurant, located in Chicago, is famous for its Chicago-style food with an unmatched flavor, like Hot Dogs, Sandwiches, Maxwell Street Polish, and Italian Beef, but what most people don’t know about his restaurant is that they also serve a very soft, moist, mouthwatering chocolate flavored cake.

People from far-off places visit his restaurant to taste this soft, spongy chocolate cake.

Good News! You can make this amazing cake in your kitchen without visiting Portillo’s restaurant. I got this fantastic recipe recently and was so surprised when I tried it at home. Honestly, it surpassed my expectations. It tastes exactly like the original Portillo’s cake. And the good thing is its simple recipe has only a few simple ingredients.

I am so excited to share today’s easiest and simplest recipe for this fantastic cake. This Portillos Chocolate Cake Recipe is a perfect copycat of the original. You’ll love this cake recipe if you are a cake and dessert fan. Your kids are definitely going to love it.

Portillo’s Chocolate Cake

It is one of the softest, moistest, lightest, and sweetest cakes you can ever make. Its delicious chocolate taste is unmatchable. This cake is so finger-licking good. You are going to enjoy each and every bite of this cake.

I’m sharing this copycat recipe with you so that you can make this wonderful cake on your own and enjoy the delicious, rich, chocolaty flavor without going to a restaurant.

This is the simplest and the quickest recipe, and even newbies can make a wonderful cake out of it easily. This cake is so simple yet so delicious. It is appropriate for many occasions and celebrations.

You can also try it anytime, without any special occasion, just to enjoy its great flavor. So, make it for your loved ones and get ready to hear the words of appreciation.

This copycat recipe is the best of all the recipes out there, and your cake will definitely taste like the real thing. To your surprise! This cake recipe includes mayonnaise. This is the basic ingredient that makes this cake so moist and soft. Adding mayonnaise to the cake recipe may sound weird, but trust me!

Mayonnaise is nothing more than a mixture of oil and egg yolks. That’s exactly what you add to a cake recipe. Right? So don’t hesitate and try out this recipe without a doubt.

Portillos Chocolate Cake Recipe Copycat

Ingredients

• 1 box Betty Crocker Cake Mix
• 3 Eggs
• 1 cup ice-cold water
• 1 cup Mayonnaise
• 2 cans of Betty Crocker’s chocolate frosting.

Instructions

Preparation:

1. Gather Your Ingredients:
   • Cake mix
   • Water
   • Eggs
   • Mayonnaise
   • Betty Crocker’s chocolate Frosting
2. Prepare Your Baking Equipment:
   • Preheat your oven to 350°F.
   • Get two 9-inch round baking pans.
   • Generously grease both pans with either oil or butter to prevent sticking.

Mixing the Batter: 3. In a large mixing bowl, combine the following:

• Cake mix
• Water
• Eggs
• Mayonnaise

4. Start mixing the ingredients on a slow speed for about 30 seconds to ensure they’re well combined.
5. After that, increase your mixer’s speed to high and continue mixing for 4 minutes until the batter is smooth.

Baking the Cake: 6. Evenly distribute the cake batter between the two greased pans.

7. Place the pans in your preheated oven.
8. Bake for 30-32 minutes. To check for doneness, insert a toothpick into the center of the cake around the 32-minute mark. If it comes out clean, your cakes are perfectly baked.

Cooling and Frosting: 9. Once baked, remove the cakes from the oven and let them rest for 5 minutes.

10. Carefully remove the cakes from the pans and transfer them to cooling racks. Allow them to cool completely for about an hour.
11. Take one cake and place it on a serving plate. Spread about 3/4 of your frosting evenly over the top.
12. Place the second cake on top of the frosted one.
13. Use the remaining 1/4 of the frosting to cover the top of the second cake.

Final Touches: 14. Now, it’s time to get creative! Decorate the cake as you wish.

15. Once decorated, your delicious Portillo’s Chocolate Cake is ready to be served. Enjoy!

Craving more sweet moments? 🍰 If this Portillo’s chocolate cake tickled your taste buds, pin the pic below to your Pinterest board. Let’s spread the cake, love, one pin at a time!

Tips to Bake the Best Portillos Chocolate Cake Recipe

• Use the eggs at room temperature.
• Remember not to overmix the cake batter. Overmixing the batter makes the cake dry and hard. Mix the batter until all the ingredients are mixed well.
• You can also add a bit of coffee to enhance the cake’s rich chocolaty flavor and make it even more delicious. Don’t worry; your cake won’t get the taste of the coffee. Just 1 tsp of the espresso powder is enough to do the magic.
• Don’t open the cake during baking. Doing so alters the temperature inside the oven, and your cake may not be baked well.

Portillo’s Chocolate Cake Shake

You can also easily make the most amazing shake literary by blending this Portillos Chocolate cake. Just blend the cake until it’s smooth, and you’re done. I’ve noticed that many folks like Portillos Chocolate shake more than the cake. 🙂

Check out more popular copycat recipes:

Almond Joy Candy Bars Recipe (Copycat)

Sweet Martha’s Cookies Copycat Easy Recipe

El Pollo Loco Chicken Recipe (Copycat)

Popeyes Chicken Sandwich Recipe

Chick-Fil-A Chicken Minis Copycat

Homemade McDonald’s Chicken McGriddles (Copycat)