A cheesecake is one of the most popular desserts in the world. I always love to bake for my family and friends, but there are times when I am not able to make a classic cheesecake because it requires sour cream or heavy cream. For those occasions, this is an alternative recipe that can be made without these ingredients. You will still get all of the same flavors as your traditional baked cheesecake with just a few minor adjustments. This recipe of baked cheesecake without sour cream uses cottage cheese instead of sour cream and cornstarch instead of eggs for baking purposes. Enjoy!
6 tablespoons sugar
1 tablespoon flour
3 eggs yolks
1 cup cream
2 teaspoons vanilla extract
16 ounces – softened cream cheese
In a medium bowl, stir sugar and flour until combined.
In a separate bowl combine the eggs and the cream.
Whisk it all together then add in vanilla extract and set aside.
Add in cream cheese to the dry ingredients and beat with electric mixer on low speed until well mixed.
Gradually add in egg mixture about 1/3 at a time while mixing on low speed (after each addition has been incorporated, increase speed to high and beat for 10 seconds).
Pour into prepared crust; bake at 350° F for 15 minutes.
Reduce oven temperature to 200° F without opening the door and bake for an additional 90 minutes.
Let cool on a wire rack to room temperature, about 1 hour, before refrigerating.
Serve with sour cream or whipping cream if desired.
1 cup of graham cracker crumbs
1/2 cup of melted butter
3 tablespoons of sugar
8 ounces of cream cheese, softened
1/2 cup of sugar
1 teaspoon of vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Grease the bottom and sides of a 9-inch springform pan with butter. In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar.
Press mixture onto the bottom and up the sides of the prepared pan.
In a large bowl, combine cream cheese, 1/2 cup sugar, and vanilla extract. Beat with an electric mixer on medium speed until smooth. Beat in eggs on low speed just until blended.
Pour the mixture into the crust.
Bake for 40 minutes, or until the center of the cheesecake is almost set. Remove from oven to a wire rack; run a knife around the edge of the pan to loosen the cake, then cool completely in pan before removing side of pan and serving.
The recipe for baked cheesecake is simple and easy to make. The ingredients are readily available in most grocery stores or can be easily ordered online. There’s no need for sour cream, which means this dessert will taste even better than the original version! If you’re not sure about how much sugar to use when making your cheesecake crust, feel free to experiment with different amounts until you find the perfect sweet spot that suits both your palate and dietary needs. Happy baking!