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baked cheesecake recipe without cream cheese
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Best Cheesecake without Cream Cheese

This baked cheesecake without cream cheese is everything that is delicious and decadent. I promise you won't even notice that it has no cream cheese in it unless told about. The secret to the thickened, creamy and luscious cheesecake filling lies in the combination of cottage cheese, fresh cream and condensed milk. If you have these three ingredients in your pantry, you are pretty much ready to make this no-cream cheese cheesecake recipe.
Course Dessert
Cuisine American
Keyword Cheesecake Recipes, Condensed Milk Recipes, Cream Recipes, Dessert Recipes, Paneer Recipes
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 pieces
Author Priyanka

Equipment

  • Mixing Bowl
  • Convection Microwave Oven
  • Baking Tray
  • Springform Cake Tin

Ingredients

  • 400 gms Cottage Cheese Paneer/Chenna - either store bought or homemade, both will do
  • 100 ml Condensed Milk
  • ½ cup Fresh Cream - alternate would be full fat milk
  • 12 nos. Digestive Biscuits or Graham Crackers
  • 3 tbsp Butter
  • 2 Eggs
  • 1 tbsp Vanilla Extract
  • 1 Lemon Juice & Zest

Instructions

  • Make sure that all your ingredients are at room temperature. This means your Butter and Cottage Cheese should be soft, Condensed Milk should be free flowing and Egg not cold
  • Start by processing the Digestive Biscuits into a coarse powder. Take it out in a mixing bowl and add the butter to it. Rub it in so that you get sand-like texture
    12 nos. Digestive Biscuits or Graham Crackers, 3 tbsp Butter
  • Dump it in a Springform Pan and using a flat bottom glass press it to get a levelled base
  • Bake it at 170C for 10 mins. Once done, take it out and allow it to cool down completely
  • In another mixing bowl, crumble the Cottage Cheese nicely. If needed whisk it to make it smooth. My advice would be dump it in a blender jar and give it a couple of buzz to blend it smooth.
    400 gms Cottage Cheese
  • Add in the Condensed Milk and whisk it till it gets smooth. Now, add the eggs, lemon zest and juice, fresh cream and vanilla extract. Give it a quick mix till you get a free flowing batter
    100 ml Condensed Milk, ½ cup Fresh Cream - alternate would be full fat milk, 2 Eggs, 1 tbsp Vanilla Extract, 1 Lemon Juice & Zest
  • Prepare the springform pan by wrapping the base with an aluminium foil sheet
  • Pour the prepared cheesecake batter over the base. Tap the pan a couple of times on the kitchen counter to knock out any air bubble which may cause the cheesecake to crack. This step is very important, do not miss it
  • Place the pan in another bigger baking pan with high rim. Fill the outside pan till halfway with boiling water
  • Now put this in the oven and bake it at 160C for 50-55 mins. Without opening the door of the oven, see if the top of the cheesecake looks dry-ish and levelled. If so, let it remain in the oven for another 10 minutes.
  • Take it out and gently take the springform pan out of the water bath
  • Wipe the base and sides and let it cool down for another 5 minutes or so
  • Run a knife along the edge of the cheesecake to loosen it. Release the bottom and push it out.
  • Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set before serving