Cheeseless Cheesecake

Yields: 8 Servings Difficulty: Easy Prep Time: 30 Mins Cook Time: 1 Hr 30 Mins Total Time: 2 Hr

Want cheesecake but can’t have the cheese? Here’s an alternative that is sure to please! This soft and light dessert can be flavored in hundreds of combinations. I just so happened to choose a spiced cookie crumb, with hints of lemon and nutmeg. This would taste great in the Fall or Winter. It would be a tasty treat for your guests or family members who have (or want) an alternative! Enjoy!

Ingredients

0/10 Ingredients
Adjust Servings
    Crust
  • Filling

Instructions

0/27 Instructions
    Prepare
  • Preheat oven to 325F.
  • Prepare a 9" metal, square pan by lightly coating pan with a non-stick spray.
  • Measure the width of the pan and tear 2 sheets of parchment paper. Lay the first piece in the pan and then lay the second piece in the opposite direction. (It will look like a cross). There will be a some excess paper hanging off the edges. This is okay! Fold them down, over the edge of the pan.
  • Crust
  • In a food processor, crush cookies until they reach a small, course crumb. Process enough for 2/3 cup.
  • Measure out cookie crumbs and place in a small bowl.
  • Add a pinch of salt to the cookie crumbs and stir with a fork.
  • Melt butter.
  • Add butter and stir with a fork until crumbs have a wet sand consistency.
  • Spread half of the cookie crumb mixture in the bottom of the prepared pan.
  • Filling
  • Separate the yolks from the whites of 4 large, room temperature eggs.
  • Set the whites of the eggs, aside.
  • In the bowl of a stand mixer, add egg yolks and beat on med-high speed using the paddle attachment, until smooth.
  • Decrease to the lowest speed and add the sweetened condensed milk.
  • Increase speed to med-high and beat until mixture is emulsified.
  • During the mixing process (or before/after if using a hand mixer), zest about half a ripe lemon. Measuring out to equal a teaspoon.
  • Add lemon juice, lemon zest, vanilla extract, nutmeg and a pinch of salt to milk mixture. Beat on med-high, until well blended.
  • Using a clean paper towel, wet with white vinegar, wipe the inside of a medium size bowl and the wire whisk used for the egg whites. Note: This will remove any residual oils from soap or debris that may be left on these surfaces. It will also aid in stabilizing the whites.
  • Using the whisk attachment of a hand held mixer, whip egg whites to stiff peaks. Be sure to NOT over-whip! Note: Egg whites can become "dry" if they are over-mixed.
  • Once desired peaks form, "sacrifice" about 1/3 of the whites by thoroughly stirring into the milk mixture.
  • Fold the second 1/3 into the milk mixture, until there is no visible streaking.
  • Lastly fold in the remaining 1/3 until there are no visible streaks.
  • Pour batter into the prepared pan. Take care to spread evenly, if needed.
  • Sprinkle the remaining cookie crumbs over the top of batter.
  • Bake
  • Place in preheated oven, on the middle rack.
  • Bake for 30 minutes.
  • After 30 minutes, turn oven off and let stand in a CLOSED oven for 1 hour.
  • Let cool. Garnish with fruit or your choice of sauces.

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