Cheeseless Cheesecake
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!
Servings: 8 yield(s)
Prep Time: 30 mins
Cook Time: 90 mins
Total Time: 120 mins
Ingredients
    Crust
  • 2/3 cup Biscoff cookie crumbs (66g baker's measure)
  • 1 pinch salt (pinch of salt)
  • 2 tbsp butter, melted (28g baker's measure)
    • Filling
  • 14 oz sweetened condensed milk (397g baker's measure)
  • 4 large egg yolks (68g baker's measure)
  • 1/4 cup lemon juice (60g baker's measure)
  • 1 tsp lemon zest (2g baker's measure)
  • 1 pinch salt (pinch of salt)
  • 1/4 tsp nutmeg (1g baker's measure)
  • 4 large egg whites (132g baker's measure)
Instructions
    Prepare
  1. Preheat oven to 325F.
  2. Prepare a 9" metal, square pan by lightly coating pan with a non-stick spray.
  3. 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.
    4. Crust
  4. In a food processor, crush cookies until they reach a small, course crumb. Process enough for 2/3 cup.
  5. Measure out cookie crumbs and place in a small bowl.
  6. Add a pinch of salt to the cookie crumbs and stir with a fork.
  7. Melt butter.
  8. Add butter and stir with a fork until crumbs have a wet sand consistency.
  9. Spread half of the cookie crumb mixture in the bottom of the prepared pan.
    10. Filling
  10. Separate the yolks from the whites of 4 large, room temperature eggs.
  11. Set the whites of the eggs, aside.
  12. In the bowl of a stand mixer, add egg yolks and beat on med-high speed using the paddle attachment, until smooth.
  13. Decrease to the lowest speed and add the sweetened condensed milk.
  14. Increase speed to med-high and beat until mixture is emulsified.
  15. During the mixing process (or before/after if using a hand mixer), zest about half a ripe lemon. Measuring out to equal a teaspoon.
  16. Add lemon juice, lemon zest, vanilla extract, nutmeg and a pinch of salt to milk mixture. Beat on med-high, until well blended.
  17. 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.
  18. 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.
  19. Once desired peaks form, "sacrifice" about 1/3 of the whites by thoroughly stirring into the milk mixture.
  20. Fold the second 1/3 into the milk mixture, until there is no visible streaking.
  21. Lastly fold in the remaining 1/3 until there are no visible streaks.
  22. Pour batter into the prepared pan. Take care to spread evenly, if needed.
  23. Sprinkle the remaining cookie crumbs over the top of batter.
    24. Bake
  24. Place in preheated oven, on the middle rack.
  25. Bake for 30 minutes.
  26. After 30 minutes, turn oven off and let stand in a CLOSED oven for 1 hour.
  27. Let cool. Garnish with fruit or your choice of sauces.