A cheesecake for your beautiful evening!

Can I bake an eggless cheesecake using yogurt and cottage cheese instead of cream cheese?

Definitely yes!

This creamy, soft, and egg-free baked cheesecake will leave you in awe! People often look for substitutes for cream cheese since it is too expensive. So, I have tried creating a perfect recipe for you using yogurt and cottage cheese. This substitute will still allow you to achieve a creamy and soft texture keeping the tanginess alive by adding the lemon juice. 

Now, you never have to run away to buy this expensive ingredient. You have the alternative already in your refrigerator! You can also substitute the whole amount of yogurt with the cottage cheese. Sounds too relieving right? Haha, because you can prepare cottage cheese at your home too.

 This has been a favorite recipe among my family and friends. I am super excited to share it with you guys! When served with fresh berries, this dessert is both elegant and delicious! So, let's get started.

About Cheesecake Recipe

This is perfect for a small party, get-together, and more. Made with both yogurt and cottage cheese, the filling is creamy, tangy, and soft. In India, mostly digestive biscuits are used that provide a buttery, crisp crust that pairs with this filling. This can be swapped with graham crackers, biscoff, and any other cookies instead. This simple eggless recipe will give you 9 cheesecake cups. You can serve it with chocolate sauce, berry compote, orange curd, or fresh fruits. Feel free to use garnish of your own choice. 

Note: This recipe will take more than 30 minutes to be prepared. It is a baked version and needs an oven.

Cheesecake Recipe

Yield: 9 cheesecake cups

Net weight: 45g each

The Crust

Baker's Dozen peanut butter cookies - 130g
                                 OR
Digestive biscuits - 110g
Salted butter, melted - 25g

The Filling

Cottage cheese - 130g
Plain yogurt - 65g
Fresh cream - 65g
Castor sugar - 40g
Condensed milk - 106ml
Cornstarch - 17g
Vanilla essence - 5ml
Lemon juice - 1/2 lemon

Note: Instead of cottage cheese, you can use hung curd as well. I have added cream just for the richness.

Garnish

Blueberry whipped cream
Blueberry crush - 20g
whipped cream - 50g

Method

1) Grind the peanut butter cookies. No need to add melted butter since this butter has a good amount of fats. I personally used this to try a different flavor profile.

2) Line a muffin tray with liners and transfer the crumb into it and press nicely. Bake @180degrees Celsius for 4 mins.

3) For the filling, mix all the ingredients together. Pour this mixture onto the baked crumb to the top of the liner. Bake for around 30-40 minutes. You can bake more if you want brown color on top. 

4) Let it cool down and set it in the refrigerator for 6-7 hours or overnight for good results.

5) BE PATIENT!

6) Garnish with blueberry whipped cream or your favorite topping. 

7) Finally, it's time to eat. Dig in and have fun!!!

Note: Please bake cheesecake in a water bath for good results.

The Result

It tasted like heaven!!! It was so creamy and soft. I am just in love with this baked yogurt cheesecake!