Cheesecake Without Cheese Cream
“An unbeatable recipe for a soft cheesecake with an addictive velvety texture! The only thing you need with it is a steaming cup of coffee”
Naava Malka
Original Recipe Author
Have you ever thought of making cheesecake without cheese cream?
Maybe you don’t like its creamy texture, or you simply don’t have it in your kitchen cupboard. In all cases, you can easily make a cheesecake without it.
Surprisingly, it won’t lose its creaminess or its velvety texture that dissolves in your mouth. On the contrary, you’ll love how soft it feels!
Here’s the only recipe you need for cheesecake without cheese cream:
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Cheesecake Without Cheese Cream
Equipment
Ingredients
- 7 large eggs
- 1½ lbs. quark creamy soft cheese (750 g)
- 8 oz. cream cheese (225 g)
- 6½ fl. oz. sour cream (200 ml)
- 1 cup sugar
- Vanilla instant pudding mix
- 3 tbsp. cornstarch
- 3 tbsp. self-rising flour
- Lemon zest
- 1 tsp. vanilla extract
Instructions
- Grab two bowls and separate the egg whites from the yolks.
- In the whites’ bowl, add half a cup of sugar and beat the mixture. It should end up firm but not stiff and peaky.
- In the yolks’ bowl, add the other half cup of sugar, and hand beat the mixture well.
- Add the cheese and the rest of the ingredients to the whites bowl. Then, start mixing thoroughly so that there are no clumps.
- Grab the bowl with the egg yolks and turn the mixer on. Beat the mixture so that the yolks change into a foamy texture.
- When you’re done, pour some of the yolk mixture into the other bowl with the batter
- Mix the ingredients well until no clumps appear. Then, add the rest of the yolk mixture and beat again. The egg yolks shouldn’t be visible now.
- Fill a baking pan with hot water and put it at the bottom of the oven. This will be your ‘moisture maker’ to keep the cheesecake from drying in the oven.
- Grab a Jachnun pot and line it with parchment paper. Then, oil the paper well along with its sides.
- Pour the batter into the pot, and put it in a preheated oven at 350°F (180°C) for 15 minutes. Make sure to turn both the top and bottom heat on.
- After the 15 minutes pass, lower the oven’s heat to 300°F (150°C). Then, leave the cheesecake inside for two hours.
- Turn the oven off, but don’t take the cheesecake out yet. Leave it inside until it cools down, then remove it from the oven. Make sure to wait until it entirely cools down before taking it out.
- Put the cheesecake in the fridge overnight.
- On the next day, when it’s time for serving, flip the cheesecake on a serving dish. Decorate it with strawberries, blueberries, or different toppings. Then, serve and enjoy!
Tips
- Our recipe here is crafted for 8-inch or 9-inch pots (22 cm or 24 cm). However, if you want to split the cake, you can make it into two 7-inch (18 cm) pots. You’ll just have to split the amount of batter between them.
your time to shine:
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“It’s my first time making it, came out perfect. Thank you”
Revital Elbas
Fan
“Excellent recipe. I made it a few times and it came out great!”
Michal Dahim
Fan
“I made it too! Perfect”
Iris Afriat
Fan
Oh, and we almost forgot!
This Cheesecake Without Cheese Cream Recipe is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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