Easy Cheesecake Without Cream Cheese (with Cottage Cheese)
This Homemade Cheesecake without Cream Cheese is creamy, light, and a little tangy. It's super easy to make, with no water bath needed! Enjoy with your favorite fruit jam or syrup!
Equipment
Ingredients
Crust
- 1 and ½ cups (180g) graham crackers
- ⅓ cup + 1 tbsp (100g) unsalted melted butter
- 2 ½ tbsp (30g) granulated sugar
Filling
- 1 ½ cups + 3 tbsp (400g) full-fat cottage cheese 4%
- 7 oz. (200ml) sweetened condensed milk
- 2 large eggs or 3 small eggs
- 1 teaspoon vanilla extract
- 2 tablespoon fresh lemon juice
For the raspberry topping
- 400g fresh or frozen raspberries
- ¼ cup sugar
Instructions
- Preheat oven to 350°F (177°C). Layer a piece of parchment paper or aluminum foil to a 9-inch springform pan (for easier removal later).
- To a food processor or a high-speed blender, add the crackers/cookies and blend until you have fine crumbs. Then add the melted butter and sugar and pulse for a little bit to mix.1 and ½ cups (180g) graham crackers, ⅓ cup + 1 tablespoon (100g) unsalted melted butter, 2 ½ tablespoon (30g) granulated sugar
- Pour the mixture into the prepared pan. Using a rubber spatula, press down the crumbs firmly into a tight crust. Freeze for 10 minutes.
- To the same food processor bowl, add cottage cheese and blend until smooth. Then, add the condensed milk, eggs, vanilla extract, and lemon juice. Blend for 10-15 seconds, or until the filling is smooth and creamy. Make sure to not over-lend!1 ½ cups + 3 tablespoon (400g) full-fat cottage cheese, 7 oz. (200ml) sweetened condensed milk, 2 large eggs, 1 teaspoon vanilla extract, 2 tablespoon fresh lemon juice
- Once the crust has hardened, pour the filling and tap the pan on the counter a few times to release air bubbles. Bake for 25-30 minutes. Your cheesecake is ready when the edges are set, but the center is still wobbly.
- Take the cheesecake out of the oven and let it cool to room temperature, for at least 1-2 hours. Refrigerate for 4 hours or overnight before slicing and serving!
- For the topping, add raspberries to a small pot alongside the sugar. Simmer over medium-low heat, stirring occasionally, for 10 minutes, or until thickened. Remove from the heat and let cool completely before spreading on the cooled cheesecake.400g fresh or frozen raspberries, ¼ cup sugar
Notes
- Use full-fat cottage cheese. I like to use full-fat cottage cheese (4% fat) for a rich and creamy filling.
- Don't overbake the cheesecake! This is the most important thing you should keep in mind when making this cheesecake without cream cheese. It's important to take it out of the oven when the edges are set, but the center is wobbly. It will continue to firm up as it cools.
- For best results, refrigerate before serving. As I've already mentioned, this cheesecake continues to set even after baking, so refrigerating it is super important for the texture. Otherwise, the cheesecake will be too soft and may fall apart if you try to cut it right after baking.
- For clean slices, wipe your knife clean between each slice. If you've ever wondered what is the secret to having perfectly clean slices, this is it!
- To release the cheesecake from the springform pan, use a knife to loosen the edges.
- Fridge: Either wrap the springform pan with plastic wrap or cut the cheesecake into slices and store an airtight container in the fridge for 4-5 days.
- Freezer: Either wrap the springform pan with plastic wrap or cut the cheesecake into slices and transfer it to an airtight container. Freeze for 1 month (and sometimes longer).
Nutrition
Serving: 1sliceCalories: 209kcalCarbohydrates: 28.8gProtein: 8.6gFat: 14.3gSaturated Fat: 7.5gPolyunsaturated Fat: 1.53gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 72.35mgSodium: 257.68mgPotassium: 164mgFiber: 0.62gSugar: 19.6gVitamin A: 112.9IUVitamin C: 1.44mgCalcium: 111mgIron: 0.87mg
Tried this recipe?Let us know how it was!