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Delicate dough that melts directly in your mouth and fluffy sour cream filling with aromatic vanilla – this false cheesecake without cream cheese and cottage cheese is guaranteed to delight you and your loved ones. It tastes very light, airy, tender, fluffy, soft, not too sweet and is aromatic. For the recipe you need only a few simple ingredients that almost everyone already has at home. Making is pretty quick and doesn’t require a lot of baking skills. A detailed recipe for false cheesecake without cream cheese and cottage cheese with exact quantities and step-by-step instructions is here below.
Cheesecake? – no, but tastes like it!
This delicious cake tastes like cheesecake, but is made without cream cheese and cottage cheese. In fact, the filling is made with sour cream. If you don’t tell, I’m sure no one will notice that it’s not a real cheesecake. So you can make this cake even if you don’t have cream cheese and cottage cheese at home.
Soft dough, airy filling
The dough in this false cheesecake without cream cheese and cottage cheese tastes very fluffy and soft. That’s partly because it’s not made with whole eggs, but only egg yolks. Because the sour cream filling is made with egg whites that you whip into an airy mass beforehand, it also tastes very light and fluffy after baking.
Alternatives for the preparation of the filling
Vanilla pudding powder instead of cornstarch and vanilla
If you have a packet of vanilla pudding powder at home, you can use it for the filling instead of cornstarch and vanilla. So then in the recipe, simply replace 35 g of cornstarch and vanilla with 40 g of vanilla pudding powder. Make sure, however, that the vanilla pudding powder does not contain sugar. It should also not have unhealthy additives in it. It’s best to opt for organic quality.
Enhance the sour cream filling with dried fruit
By the way, you can add some dried fruit, for example raisins, to the sour cream filling. Note that the false cheesecake without cream cheese and cottage cheese will then no longer taste so airy and light, but a bit heavier. Just try both fillings – with and without dried fruit – and then tell me here below in a comment which one you liked best.
How to serve false cheesecake without cream cheese and cottage cheese
The cake tastes delicious on its own. But you can serve it with jam, fresh fruit or whipped cream. It is ideal with coffee or tea for dessert after a meal. Cheesecake without cream cheese and cottage cheese is also perfect for snacking in between meals. Besides, you can serve it for breakfast. Since the false cheesecake stays fresh for quite a long time, you can enjoy it for several days. Moreover, you can make it in stock and serve it in the next days. The cake is perfect for a short-term celebration, as you can whip it up in no time.
How to store the fluffy cake with sour cream and sprinkles
Store the false cheesecake without cream cheese and cottage cheese in a sealed container, so that it does not dry out, in the refrigerator. It will keep for quite a long time and will not lose its taste. You can store it in a cool place for about a week. It won’t last that long, though, as delicious as it tastes. The cake is eaten faster than you think.
False cheesecake without cream cheese and cottage cheese
- is airy,
- tastes light,
- tastes tender,
- is fluffy,
- is soft,
- tastes not too sweet,
- is incredibly delicious,
- contains a lot of filling and little dough,
- is easy and quick to make from common ingredients,
- stays fresh for a long time,
- can be made in stock,
- is ideal for dessert, breakfast or snacking in between.
How to make cheesecake without cream cheese and cottage cheese: the recipe
The exact quantities and step-by-step instructions for making the false cheesecake without cream cheese or cottage cheese can be found below in the box recipe.
For the cake base you need
- egg yolks,
- baking powder,
- and pinch of salt.
Butter should be soft in the process. So take it out of the refrigerator about half an hour before making and leave it at room temperature. For eggs, separate the yolks from the whites right away.
For the filling you need
- sour cream,
- egg whites,
- and pinch of salt.
How to make cake with sour cream and sprinkles: this is how it works
- For the dough, beat soft butter, sugar, vanilla and salt.
- Add egg yolks one by one and beat until homogeneous.
- Mix flour and baking powder, add to butter-sugar-yolk mixture and knead into a soft dough.
- Put 1/3 of the dough in the freezer. Spread the remaining dough in the baking pan lined with parchment paper and press it on the bottom and sides of the pan. Pierce the cake base several times with a fork and chill.
- For the filling, beat egg whites, sugar and salt until stiff.
- Fold in cornstarch and vanilla.
- dd sour cream in portions and gently mix until fluffy and homogeneous.
- Pour the sour cream filling onto the dough. Roughly grate the dough from the freezer and spread on the filling.
- Bake the cake at 180 °C for about 50 minutes and let it cool down a bit in the warm oven with the door open.
- Then let the cheesecake without cream cheese and cottage cheese cool completely at room temperature and sprinkle with powdered sugar. Done!
Tips and tricks: this is how your false cheesecake without cream cheese or cottage cheese becomes perfect
- Instead of butter you can use margarine for the dough.
- If you use margarine, you don’t need a pinch of salt.
- Beat the butter-sugar-yolk mixture for the dough until the sugar dissolves. Then your dough will end up tasting very tender and soft.
- Since different types of flour absorb liquid differently, use a little less flour than the ingredient list for the dough at first, and add the rest as needed when kneading the dough if your dough is too sticky.
- The dough should be very soft when kneaded. So don’t overdo it with the flour.
- When you add flour to the butter-sugar-yolk mixture, stir it first with a wooden spoon to form a homogeneous mass and then knead the dough briefly with your hands. Otherwise, the butter in the dough would quickly melt in your hands, causing you to need more and more flour, which could end up making your dough too firm and dry.
- Piercing the bottom of the cake with a fork before baking ensures that no bubbles appear on the bottom of the cake during baking.
- For vanilla, you can use scraped vanilla bean, vanilla sugar or vanilla extract.
- If you use vanilla sugar for the filling, you should already add it to the egg whites together with the regular sugar and whip it. Then add vanilla bean or vanilla extract together with cornstarch.
- You can replace cornstarch and vanilla for the filling with 40 g vanilla pudding powder.
- To bake the cake you need a baking pan of about 20 x 20 cm. Alternatively, a square baking dish would also work, which has a similar size.
- If your baking pan is not a springform pan, it is important to line it completely (including the rim) with baking paper so that you can easily get the cake out after baking.
- If the top of your cake gets too brown while baking, you can cover it with a sheet of baking paper to prevent it from burning.
- The cake is done baking when it is a little wobbly in the middle. To test, use your fingers to press the cake several times in different places around the middle. If the cake wobbles a little, it is done. If the cake is still too soft and mushy, you should continue baking it. If the cake is too firm, you have baked it too long, so it may taste too dry. After cooling, the false cheesecake without cream cheese and cottage cheese will be firm instead of wobbly.
- To prevent the cake from collapsing after baking due to sharp temperature changes, be sure to let it cool for about half an hour in a warm oven with the door slightly open.
- Store the cheesecake without cream cheese and cottage cheese in an airtight container in the fridge. It will keep for up to 1 week.
Did you make the false cheesecake using this recipe? I look forward to your results, your star rating, and your comment on the recipe below about how you liked and enjoyed the cake.
False cheesecake without cream cheese and cottage cheese
- square baking pan, approx. 20 x 20 cm in size
for the dough
- 125 g butter (room temperature)
- 50 g sugar
- yolks of 3 eggs
- 1 pinch of salt
- 6 g baking powder
- approx. 200 g flour
for the filling
- 600 g sour cream
- 120 g sugar
- egg whites of 3 eggs
- 35 g cornstarch
- 1 pinch of salt
for the sprinkling
- powdered sugar
Preparation of the dough
- Beat soft butter, sugar, vanilla and salt until creamy.
- Add egg yolks one by one, beating each time until homogeneous. Then beat the mixture until the sugar dissolves.
- Mix flour and baking powder, add it to the butter-sugar-yolk mixture and knead it into a soft dough. Use a little less flour at first and add the rest as needed during kneading. (Follow the tips and tricks for making the dough at the top of the post to make your dough perfect).
- Cut off about 1/3 of the dough and put that piece in the freezer.
- Line the baking pan with parchment paper. Roll out the remaining dough into a square that is slightly larger than the bottom of the baking pan, place the rolled out dough into the baking pan, pull up the sides and press the dough to the bottom and sides. Then pierce the bottom of the dough all over the surface several times with a fork. Refrigerate the baking pan with the dough while you prepare the filling.
Preparation of the filling
- Beat the egg whites, sugar and salt until stiff.
- Add cornstarch and vanilla.
- Gradually add sour cream in small portions, stirring gently each time to make a fluffy, homogeneous mixture.
Baking the cheesecake without cream cheese and cottage cheese
- Pour the sour cream filling on top of the dough in the baking pan.
- Now get the leftover dough from the freezer, grate it briskly coarsely and spread the crumbles on the sour cream filling.
- Bake the false cheesecake in a preheated oven at 180 °C for about 50 minutes. The cake should remain a bit wobbly in the middle after baking. (Again, note the tips and tricks for baking the cake at the top of the post to help you succeed).
- Afterwards, turn off the oven, leave the door open about a crack, and let the false cheesecake cool slowly for about 30 minutes in the warm oven. Then take it out of the oven and let it cool in the baking pan at room temperature for a short time. Then carefully remove it from the baking pan together with the baking paper, let it cool completely and sprinkle it with powdered sugar.
- Margarine works instead of butter for the dough.
- Beat the butter-sugar-yolk mixture for the dough until the sugar dissolves. Then the dough will be very tender at the end.
- For the dough, use a little less flour at first and add the rest as needed during kneading if the dough is too sticky. But the dough should remain very soft.
- Cornstarch and vanilla for the filling can be replaced by 40 g vanilla pudding powder.
- Line the baking pan completely (including the rim) with baking paper, so that the cake can be easily taken out after baking.
- The cake is done baking when it is a little wobbly in the middle. To test, press the cake in the middle several times with your fingers. If it wobbles a bit, it is done. If it is still too soft and mushy, continue baking. If the cake is too firm, it has been baked too long and may taste dry.
- To prevent the cake from collapsing after baking, let it cool for about half an hour in a warm oven with the door slightly open.
- Note the detailed tips and tricks for making the false cheesecake without cream cheese and cottage cheese at the top of the post.