Cheesecake without whipping cream is an alternative for those who insist on their way of life or health and do not want to eat dairy products. It can be made with soya yogurt and actually the taste will actually be better than creamy cakes.
biscuits, 1 kg sugar, 30 g butter, 1 package vanilla sugar, 3-4 tablespoons flour, 2.5 cups sour cream (or vegan yogurt), 4 eggsFor decoration: berries
Cheesecake without whipping cream #1 Beat three eggs with a tablespoon of sugar and vanilla extract. Gradually add the melted butter and mix well. Add the sifted flour and stir everything very carefully until you get a smooth mixture. Enter it into a silicone baking pan and cover it with a layer of salt biscuits.
Cheesecake without whipping cream recipe #2
Prepare the same as in Recipe #1, but mix the sour cream (or yogurt) instead of raising three eggs. Bake for 40-50 minutes. Top white cheesecake decorates berries or fruit jam and serves chilled.
Creamy Cheesecake filling Prepare about 2 liters of water to boil, place a springform (26 cm), grease it with butter, and line the bottom with greaseproof paper, so the edges above it are sealed by two inches. For the filling, we need: 200 g coarsely ground biscuits, 4 tbsp flour 10 g vanilla sugar 400-gram cream cheese 100 ml cream and one egg yolk and 2 eggs beaten with 1 tbsp of sour cream or yogurt.
Cheesecake without whipping cream#1 Prepare the filling by pouring cheese into a bowl along with sour cream, sugar, eggs, and flour. Mix all the ingredients very carefully on a low-speed mixer to get an even mass. Pour into a springform pan-lined biscuit base and bake for 30 minutes at 180 degrees Celsius on the middle shelf in the oven. Let cool for 10-15 minutes before removing from the cake mold, cover with fresh berries or fruit jam, and serve chilled.
300 grams of biscuits 30 g melted butter 3 tablespoons powdered sugar 2 Packets Vanilla sugar 400-gram quark (or vegan yogurt) 4 egg yolks 1 tablespoon lemon juice 8 tablespoons cornstarch, 100 ml cream
Preparations method Cream Cheesecake #2
Cheese mix with yogurt, eggs, cornstarch, and lemon juice in a bowl. Beat the egg yolks with sugar and vanilla extract to a creamy consistency. Pour in the cheese mass mixture of quark (or yogurt) stirring well. Finally, add melted butter and mix all ingredients very carefully using a low-speed mixer. Biscuit crust is prepared in exactly the same way as in Recipe #1. Then pour over the filling cheesecake – cream cheese mass and bake for one hour at 180 degrees Celsius on the middle shelf in the oven until golden brown. Let cool completely before removing from the cake mold and cover with fresh fruit or berries jam and serve chilled.
Ingredients: 2.5 cups of quark (vegan yogurt) or cream cheese 2 tablespoons of flour 1 cup of heavy cream 3 eggs yolks and 3 whole eggs 1 packet vanilla sugar
Preparations method: Cream Cheesecake filling #3 Prepare the biscuit base as in Recipe #1 and cook it for 10 minutes, then pour cooled completely. Mix ingredients: Quark (or vegan yogurt), eggs, flour, and vanilla sugar. Pour over the biscuit base and bake at 180 degrees Celsius until golden brown on the middle shelf for about 40-50 minutes. Let cool before removing from the mold, cover with fresh fruit or jam, and serve chilled.