Cheeseless Cheesecake
Submitted by bradbub
Creamy cheesecake made without any cheese using condensed milk, eggs, lemon, and a buttery zwieback crust. Light, tangy, and set with a slow cool in the oven for silky texture.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
110 minNo cream cheese. No ricotta. No cottage cheese. And somehow, still a cheesecake.
This old-school recipe pulls off the trick with sweetened condensed milk, egg yolks, and a generous squeeze of lemon juice that thickens and sets the filling into something remarkably close to the real thing.
A touch of nutmeg and vanilla round out the flavor, while stiffly beaten egg whites folded in at the end give the whole thing a light, almost mousse-like lift.
It bakes on a buttery zwieback crumb crust at a gentle temperature, then cools for a full hour inside the closed oven. That slow cooldown is the secret to a crack-free top.
Kitchen Tips
- Separate the eggs carefully. Even a speck of yolk in the whites will keep them from whipping to stiff peaks.
- Don’t open the oven door during the one-hour cooldown. The gradual temperature drop prevents cracking and keeps the texture silky.
- Use real lemon juice. The acidity is what thickens the condensed milk and creates that cheesecake-like consistency.
Ingredients
Directions
Beat egg yolks and combine with condensed milk.
Add lemon rind, juice, vanilla and nutmeg.
Blend well.
Fold in stiffly beaten egg whites.
Set aside.
Combine melted butter and zweiback crumbs.
Sprinkle butter 8-inch square or 9-inch round cake pan with half the crumbs.
Pour in reserved filling mixture and sprinkle with remaining crumbs.
Bake at 325℉ (160℃) for 30 minutes.
Turn off heat; let cool for one hour in oven with door closed.
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