How to Make Cheesecake Without Using Cream Cheese
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If you're looking for a light and creamy cheesecake that comes together in a pinch, then this easy lemon cheesecake recipe is for you!
The cheesecake starts with a traditional honey graham cracker crust. On top of the crust, we pile on the creamy custard made with cottage cheese, add in a hint of lemon for a subtle citrusy kick and bake in the oven.
Wait a minute…did we just say cottage cheese? We sure did!
Instead of the traditional cream cheese option, we decided to make this cheesecake with cottage cheese. To be honest, we were skeptical at first.
Would cottage cheese produce a rich and creamy dessert-like the traditional cheesecake we all know and love? We're happy to say that the answer is a resounding yes. We're sure you're going to love it too.
Ingredients for Cheesecake Without Cream Cheese
Here are all the ingredients you need to make the best simple lemon cheesecake without cream cheese:
- 8-inch springform pan – if you don't have a springform pan, you can use a pie plate or regular cake tin. You won't be able to remove the cheesecake from the pan in one piece, but it will taste just as delicious!
- Graham cracker crumbs – we use prepared crumbs, but if you prefer to make your own crumbs from cookies you have at home, go for it! Any cookie base would work well in this recipe.
- Butter – we use unsalted butter here, although if you only have the salted variety, it will work too.
- Cottage cheese (we use 2%) – the cottage cheese is blitzed in a blender for a few seconds to make it super smooth and creamy
- Sweetened condensed milk – make sure you get the sweetened version. You only need half of a regular 300 ml tin, so store the rest in the fridge in an airtight container and use it for other desserts.
- 1 Egg + one additional egg yolk – we use large eggs
- Vanilla – we use pure vanilla extract for the best vanilla taste; however, you can certainly substitute the artificial variety if that's what you have at home.
- 1 Lemon – you'll use the zest of an entire lemon and half of the juice. It's best to use real lemons here and not substitute with bottled lemon juice.
The Magic of Citrus and Sweetened Condensed Milk
We're sure you've heard that 'baking is chemistry' and it's so true! If you've never mixed lemon or lime into sweetened condensed milk, you are in for a treat.
After you've mixed the butter with the graham crumbs and pressed it into your prepared tin, you'll pop it into the freezer to chill out while you make the filling.
Here's how to properly mix lemon juice with condensed milk for cheesecake filling:
- Blend your cottage cheese until smooth.
- Add the sweetened condensed milk, egg, vanilla, and lemon zest and mix it all together.
- Pour in the lemon juice and start to mix.
- This is where the magic happens! You'll notice that the cheesecake batter starts to thicken up and takes on a custardy texture. This alchemy is thanks to the lemon reacting with the condensed milk to thicken it up without the addition of heat.
- Pour your lemon cheesecake custard over the very cold crust and pop it in the oven for 20–25 minutes to bake and set.
Cream Cheese Vs Cottage Cheese
Both kinds of cheese offer a mild flavor and lend themselves well to desserts. The main difference you'll find is that cream cheese is made with a mix of milk and cream, which gives it a higher fat content.
Cottage cheese, on the other hand, is made with skim milk, so it's often seen as a healthier alternative to cream cheese.
In terms of texture, when you buy cottage cheese, you'll notice it looks lumpy because of the curds. It's very easy to turn it into a smooth cheese by whizzing it for a few seconds in a blender or food processor.
The cottage cheese will turn silky smooth, which makes it perfect for adding to our lemon cheesecake recipe!
Cheesecake Flavor Ideas
Absolutely! You can swap out any citrus fruit to brighten up this cheesecake. Lime or grapefruit would make excellent options!
You could also consider bumping up the vanilla flavor or adding unsweetened cocoa powder to the mix. The possibilities are endless!
This easy lemon cheesecake recipe was an instant hit with us and we're sure it will be with your family too! We encourage you to give it a go today!
How To Make Cheesecake Without Cream Cheese
Below are your instructions for making this delectable cheesecake without cream cheese.
Step 1: Gather your ingredients
Lightly grease an 8" springform pan (use butter or cooking spray) and set it aside.
Step 3: Prepare the cookie base
- Place the crumbs in a medium bowl. Melt the butter and pour over the crumbs. Mix to combine using a fork.
- Press the crumbs firmly into your prepared pan. Make sure to fully cover the bottom of the pan and a little bit up the sides.
- Place the base in the freezer to chill while you get on with the filling.
- Preheat the oven to 350F/180C.
Step 4: Make the filling
Blend the cottage cheese until smooth. A blender or food processor works well here. You can also blend it by hand, it will just take a bit longer.
Pour the cottage cheese into a medium-sized bowl and whisk in the egg and egg yolk, sweetened condensed milk, vanilla, and lemon zest until combined.
Gradually add the lemon juice and mix thoroughly. The batter will start to thicken up. You're looking for a similar consistency to custard or cream.
Step 5: Bake
Take your prepared base out of the freezer and pour the batter over the base. Bake on the middle shelf of the oven for 20 – 25 minutes until the cheesecake has firmed up.
Remove the cheesecake from the oven and allow to cool completely before serving.
Garnish with berries or fruit ice cream topping.
Storage: This cheesecake will keep fresh if tightly wrapped in the fridge for 5 days.
Cheesecake Without Cream Cheese
Yield: 1 cheesecake
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes
This easy cheesecake recipe mixes lemon and sweetened condensed milk to create a magical duo that we think you'll love!
Ingredients
- 1 ¼ cup graham cracker crumbs
- ¼ cup unsalted butter, melted
- 400 g cottage cheese (2%)
- 150 ml sweetened condensed milk
- 1 large egg, plus one extra-large egg yolk
- 1 tsp vanilla
- Zest of one lemon
- Juice of half a lemon
Instructions
Lightly grease an 8" springform pan (use butter or cooking spray)
Prepare the cookie base
Place the crumbs in a medium bowl. Melt the butter and pour over the crumbs. Mix to combine using a fork.
Press the crumbs firmly into your prepared pan. Make sure to fully cover the bottom of the pan and a little bit up the sides.
Place the base in the freezer to chill while you get on with the filling.
Preheat the oven to 350F/180C.
Make the filling
Blend the cottage cheese until smooth. A blender or food processor works well here. You can also blend it by hand, it will just take a bit longer.
Pour the cottage cheese into a medium-sized bowl and whisk in the egg and egg yolk, sweetened condensed milk, vanilla, and lemon zest until combined.
Gradually add the lemon juice and mix thoroughly. The batter will start to thicken up. You're looking for a similar consistency to custard or cream.
Bake
Take your prepared base out of the freezer and pour the batter over the base. Bake on the middle shelf of the oven for 20–25 minutes until the cheesecake has firmed up.
Remove the cheesecake from the oven and allow to cool completely before serving.
Garnish with berries or fruit ice cream topping.
Notes
Storage
This cheesecake will keep fresh if tightly wrapped in the fridge for 5 days.
Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 281 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 102mg Sodium: 311mg Carbohydrates: 31g Fiber: 1g Sugar: 22g Protein: 11g
Up Next: Can You Freeze Cheesecake?
Jaron
Hey, I'm Jaron and I'm a self-proclaimed food expert and author of this website! I'll be honest with you, I started this website because someone told me I couldn't and I needed to prove them wrong. Along my journey, I actually really fell in love with writing about food. I hope you found value from whatever article you read, and if you have any remaining questions, don't hesitate to contact me!
How to Make Cheesecake Without Using Cream Cheese
Source: https://foodsguy.com/cheesecake-without-cream-cheese/