If you are not a fan of cream cheese or are lactose intolerant, this no-cream cheese cheesecake recipe is perfect for you! This cheesecake is light and fluffy and has a delicious lemony flavor. It’s also a healthy alternative to traditional cheesecake recipes, as it contains no cream cheese or heavy cream.
How to make no cream cheese cheesecake?
To make this no cream cheese cheesecake, you will need:
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon grated lemon zest
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
Ingredients for the filling:
- 1 (14-ounce) can sweeten condensed milk
- 1/4 cup fresh lemon juice
- 1 teaspoon grated lemon zest
To make the crust:
Preheat the oven to 350 degrees F. Combine graham cracker crumbs, butter, sugar, flour, lemon zest, baking powder, and salt in a bowl and mix until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then remove from the oven to cool.
For the filling:
Whisk together condensed milk, lemon juice, and lemon zest in a bowl until well combined. Pour into the prepared crust. Bake for 20 minutes, or until the filling is set. Remove from the oven and let cool completely before serving.
Why is my no-cream cheese cheesecake watery?
If your no-cream cheese cheesecake is watery, it may be because you’ve used too much lemon juice or not enough flour in the recipe. Be sure to measure your ingredients carefully and add the flour slowly to avoid this issue. You can also try adding a bit more graham cracker crumbs to the recipe to help absorb any excess moisture.
My no-cream cheese cheesecake is too dry, what can I do?
If your no-cream cheese cheesecake is too dry, it may be because you’ve used too much flour or not enough lemon juice. Be sure to measure your ingredients carefully and add the lemon juice slowly to avoid this issue. You can also try adding a bit more condensed milk to the recipe to help moisten the cake.
What can I use instead of lemon juice in no-cream cheese cheesecake?
If you don’t have lemon juice, you can use lime juice or orange juice in this no-cream cheese cheesecake recipe. Just be sure to use the same amount as called for in the recipe.
What can I use instead of cream cheese for cheesecake?
If you’re looking for a cream cheese alternative for your cheesecake, you can try using mascarpone cheese, ricotta cheese, or even tofu! These options will still give you a delicious and creamy cheesecake, without the use of cream cheese.
What is the best way to store a no-cream cheese cheesecake?
To store your no-cream cheese cheesecake, simply wrap it tightly in plastic wrap and can be stored in the fridge for up to 5 days. If you want to keep your cheesecake for longer, you can freeze it for up to 2 months.
There you have it! Even if you are not a fan of cream cheese, you can still enjoy a delicious and creamy no-cream cheese cheesecake. Just be sure to measure your ingredients carefully and add the lemon juice slowly to avoid any issues. Enjoy!