Cottage cheese has become a frequent ingredient in cheesecakes, and all thanks to the cheapness and prevalence of the product. It gradually replaces the classic ingredients and becomes the basis of the dessert.
But in fact, you can cook many variations of cheesecake without cottage cheese. And not only from soft cheeses, but also on the basis of other fairly simple and common products.
Such fillings do not have the astringency characteristic of cottage cheese, and are obtained more tender and airy. Will we cook?
Cheesecake without cottage cheese - the general principles of preparation
The structure of cheesecake without cottage cheese also consists of cake and filling. Dessert can also be prepared with or without baking. Cakes are mainly prepared from a mixture of grated cookies with butter. A great option for housewives who are not friends with the test. It is best to collect cheesecake in a detachable form so that there are no problems with extracting the dessert. But just in case, the bottom is covered with parchment paper.
What you can prepare the filling:
• different types of cheese;
• cream;
• sour cream;
• condensed milk;
• fruits, berries and even vegetables.
To thicken and solidify the mass, flour, starch, eggs, gelatin are added. The type of product depends on whether there will be heat treatment or not. For flavor, vanilla, cinnamon, liqueurs, chocolate, cocoa, zest are added to dessert. Cheesecakes without cottage cheese are decorated with glaze, a variety of toppings, fruits and berries. You can make a decoration with cream and dessert will appear in the form of a real cake.
Recipe 1: Cheesecake without sour cream curd with cinnamon
For this version of cheesecake without cottage cheese, you will need the fattest sour cream that you can find. Cake for dessert is prepared from any shortbread cookie.
Ingredients
• 800 grams of sour cream;
• 200 grams of powder;
• 150 grams of oil;
• 4 eggs;
• 1 teaspoon of cinnamon;
• 2 tablespoons of starch;
• zest of one lemon.
Cooking
1. Push the cookies into crumbs, combine with cinnamon and melted butter. Knead the dough, lay out the bottom and sides of the form. Tightly tamp. It is better to cover the bottom with parchment so that the finished dessert easily parted with a tin.
2. Combine the powder with starch, grind the lumps and mix with sour cream. Gradually introduce the eggs one at a time. It can be broken into a bowl, shaken with a fork, and then sent to a cream, so it will be easier to mix.
3. Finely chop the zest. If dried peels are used, then you can scroll to a powder on a coffee grinder. Pour into cream.
4. Pour the filling into the cake pan, stir.
5. We send for an hour to bake in a preheated oven. Temperature 180.
6. Take out the dessert, cool to room temperature. Then we cover the form with a lid or simply pull on a plastic wrap and send it to the refrigerator for 10 hours.
Recipe 2: Mascarpone-based Cheesecake without Lemon Curd
This dessert will be appreciated by lovers of non-sugary treats. Lemon cheesecake without cottage cheese is characterized by light acidity and a fresh aroma of citrus. Dessert with pastries, but the main feature is the dough. It is not made from cookies. Based on wheat flour.
Ingredients
• 2 cups of flour;
• a glass of powder (about 150 grams);
• a glass of melted butter;
• a pound of mascarpone;
• 3 eggs;
• 40 grams of milk;
• 2 tablespoons of lemon peel;
• 100 grams of sugar;
• a spoon of sour cream.
Cooking
1. Sift flour with powder, add melted butter and knead the dough. We distribute on the bottom and sides of the form, send to the oven and bake for about 15 minutes. The temperature is 190 degrees.
2. While preparing the base, combine the cheese with milk, sugar and eggs, add the chopped zest, mix everything.
3. Pour the resulting cream into hot cake and put in the oven for another 20-30 minutes.
4. Take out the cheesecake, cool. Then grease the top with a thin layer of sour cream, send it to infuse in the refrigerator for at least 2 hours. Chilled cheesecake cut into portioned cakes, you can sprinkle with powdered sugar and garnish with zest.
Recipe 3: Cheesecake without cottage cheese "Snowy" on cream
This dessert has an airy, delicate texture and white color. To make a snowy cheesecake without cottage cheese, you need good, heavy cream at least 33%. Otherwise, the treat will not work. You will also need high-quality condensed milk without vegetable fats. This quantity of products is enough for a mold with a diameter of 22-23 cm.
Ingredients
• 500 grams of cream;
• 380 grams of condensed milk (one can);
• 300 grams of any shortcake;
• juice from two lemons;
• 160 grams of oil.
For chocolate pouring:
• 100 grams of chocolate (white or dark);
• 3 tablespoons sour cream;
• 50 grams of oil;
• a spoon of powder;
• vanilla.
Cooking
1. Cook the cake from grated cookies with butter. We lay out on the bottom and sides of the form.
2. Pour the cream into a large bowl, beat until splendid, the mass should be thick and voluminous.
3. Open a jar of condensed milk, mix and put into cream, no need to beat, just mix with a spoon.
4. Squeeze the juice from the lemons, filter and introduce into the cream.
5. Spread the cream on the cake and bake the cheesecake for exactly 12 minutes at 180 degrees, then cool and stand for 12 hours in the refrigerator to thicken the cream.
6. For chocolate pouring, you need to put everything in a bowl, break the chocolate into cubes, cut the butter into several pieces to melt faster. We bring the mass to homogeneity in a water bath, try not to overheat.
7. Pour the fill over the cheesecake, stand the dessert for another hour in the refrigerator.
Recipe 4: Cheesecake without Chocolate Cheese Curd
To make this cheesecake, you will need ready-made chocolate cheeses: mascarpone and ricotta. But with a shortage, you can use one type of product. For cake, you will need biscuit cookies such as savoyardi, but you can use any cupcake, in which case you will need less oil, be guided by the consistency.
Ingredients
• 150 grams of biscuit cookies;
• 70 grams of oil;
• 2 tablespoons of starch;
• 250 grams of chocolate mascarpone cheese;
• 250 grams of ricotta chocolate cheese;
• 3 tablespoons of sugar;
• 3 eggs;
• 120 grams of cream;
• chocolate and coconut for decoration.
Cooking
1. Biscuits or cake crumbled and mix with softened butter, grind with your hands. It is not necessary to melt the fat, the mass will take the desired consistency. If you want to make a chocolate base, then at this stage add a spoonful of cocoa or use the appropriate cookies. We spread the resulting dough into a shape, level it, make the sides.
2. Whip cream with sugar and starch.
3. Mix two cheeses, introduce eggs and whipped cream, mix.
4. Spread the resulting cheese cream in a mold, align with a spoon.
5. Send the future dessert to the oven for 1.5 hours. Bake at 160 degrees. Then we cool.
6. Melt chocolate for glaze, 70-80 grams are enough. Pour over the cheesecake and immediately sprinkle with coconut flakes to make it stick.
7. We stand the dessert for at least 8 hours in the refrigerator.
Recipe 5: Cheesecake without Autumn Pumpkin Curd
Another interesting version of cheesecake without cottage cheese. For the cream you will need a pumpkin, the sweeter and ripe it is, the tastier the dessert will be. Walnuts and dried ginger will give a special aroma. The recipe uses mascarpone, but if necessary, it can be replaced with any other cream cheese.
Ingredients
• 200 grams of cookies;
• a glass of nuts;
• 2 tablespoons of starch;
• a pinch of ginger;
• 300 grams of pumpkin;
• 300 grams of mascarpone;
• 120 grams of oil;
• 2 eggs;
• 140 grams of sugar.
Cooking
1. Dry the nuts and pass through a meat grinder along with cookies. Add softened butter, knead the dough. We make a cake with sides.
2. Cut the pumpkin into pieces, put it in a pan, add a couple of tablespoons of water and steam until soft. Then we cool and puree with a blender, but you can just rub it through a sieve, the mass will turn out even more tender.
3. Combine pumpkin puree with sugar (you can take powder), mascarpone, ginger. Add eggs, any starch and knead thoroughly.
4. We spread the pumpkin mass on the cake, level it and send it to the oven for an hour. Bake at 180 degrees, then let cool and send to the refrigerator for 3 hours. We decorate the top of the autumn dessert at our discretion.
Recipe 6: Mini Cheesecakes without Cottage Cheese with Raspberries
A recipe for a delicious and original dessert, which is prepared in small molds. An undoubted advantage of such a cheesecake is the portion serving. It can be presented to guests, distributed to children and conveniently taken home with you. You can cook in disposable baking paper tins or silicone cups. Instead of raspberries, you can use any other berries.
Ingredients
• 80 grams of cookies;
• 25 grams of oil;
• 250 grams of ricotta cheese;
• raspberries;
• 3 eggs;
• 3 tablespoons of powder;
• a spoon of flour;
• vanillin;
• half a lemon.
Cooking
1. Grind the cookies with butter, spread the resulting mass to the bottom of the molds, no need to do the sides. If they are not silicone, but paper, then to insure you need to lubricate a drop of vegetable oil.
2. Remove the zest from the lemon, squeeze the juice.
3. Mix the eggs with powdered sugar and beat until white. Then we combine everything with ricotta cheese, vanilla, lemon juice and chopped zest. Mix well, do not whisk.
4. We lay out the resulting cream in the molds, not reaching a centimeter to the edge.
5. Raspberries must be washed and dried in advance. Then lay on top of the cupcakes, each 3-5 pieces, depending on size. You do not need to press in, they will lower during baking.
6. We send mini cheesecakes to the oven for half an hour, the temperature is 180. Then we cool and allow to stand for an hour in the refrigerator.
Cheesecake without cottage cheese - useful tips and tricks
• Cheesecake cream must not be whipped intensively. Air bubbles during baking will rise and cracks will form. If the damage is small, then they can be masked with cocoa powder or powdered sugar. If the surface of the dessert is severely damaged, it is better to cover the top with a layer of sour cream, cream or any cream.
• If the chocolate for the glaze does not want to melt and the mass remains plasticine, you can add a little cream, fat sour cream or butter. Mix well. On the taste of the glaze, this will not affect much. White chocolate may not melt due to trapped water, in which case nothing can be fixed.
• To diversify the usual cheesecake filling, add chocolate chips, berries or fruit slices to the cream. Or you can just pour a little liquor, sugar syrup and the dessert will sparkle with a new taste.
• A true cheesecake must be baked in a water bath. The form is placed on a baking sheet with water. Cooking time can reach 5-6 hours, but not every housewife is ready to wait so much. Therefore, they often reduce the time and add temperature in the oven.
