Today I will share with you how to make the BEST Cheesecake with no heavy cream.
Cheesecake is always one of my favourite desserts. Rich, soft, creamy cheesecake is just so divine and heavenly. I remember I used to get a few slices of cake when finishing up a buffet ( all-you-can-eat) dinner with friends! You know, who doesn’t have room for dessert?
I had some cream cheese and sour cheese in the fridge the other day, and I thought ” Let’s make a cheesecake.” I don’t have heavy cream in the fridge but I can always substitute that! And why not try to bake a cake without heavy cream? I am curious about what that will taste like. And not surprisingly, I have discovered the BEST Cheesecake with no heavy cream, and I am sharing the secret recipe with you today!
Do you know what was the cherry on top? The cheesecake was divine! Super creamy, rich and soft. And I feel less guilty about eating a couple of slices a day because the cake is healthier without heavy cream! (right?!!)
I have shared other cheesecake recipes before if you are interested:
What ingredients do you need to make the BEST Cheesecake with no heavy cream?
- cream cheese
- sugar
- sour cream
- whole milk
- lemon zest
- vanilla extract
- cornstarch
- eggs
- lotus biscoff cookies
- butter
How long does the BEST Cheesecake with no heavy cream last in the fridge?
The cheesecake will last for at least 3 days in the fridge if you wrap them well. I usually cut them into smaller slices and keep them in an air-tight container.
So I will have dessert for at least 3 days, how cool is that?
How early in advance can you make the BEST Cheesecake with no heavy cream?
The cheesecake is good in the fridge for 3 days, and don’t forget the cheesecake needs to be refrigerated overnight to set. If you are throwing out a party and want the dessert ready to go, I recommend getting the cheesecake ready to go 1 day before, so the oven can be used for making other dishes!
What does whipping cream or heavy cream do in the cheesecake? What are we sacrificing here to make cheesecake with no heavy cream?
So heavy cream and whipping cream are interchangeable in baking a cheesecake. They will contribute to an airy, light, fluffy texture to the cheesecake, plus they will help to stabilize the structure of the cake, so the cheesecake will be able to keep its shape longer outside the fridge.
Since we did not add heavy cream to the cheesecake, and instead, we use whole milk to substitute heavy cream, they weigh it down and the texture of the cheesecake is a dense, rich, soft and smooth texture.
If you like fluffy, airy and light cheesecake, then you can add some whipping cream or heavy cream to the batter. Just like the new york cheesecake recipe that I have shared before. If you like basque burnt cheesecake, I have a recipe that also has no heavy cream.
Do we have to bake the BEST cheesecake with no heavy cream in the waterbath?
Baking the best cheesecake with no heavy cream in the water bath is the key to achieving the best texture! One of the reasons why is that baking it in the water bath is to retain the moisture in the cake, and another reason is this way will keep the surface of the cake smooth unless you want a cheesecake canyon.
How to make the BEST Cheesecake with no heavy cream
Equipment
- 1 zester
Ingredients
- 500 g cream cheese
- 100 g sugar
- 2 tbsp sour cream
- 100 ml whole milk
- 1 lemon zest
- 3 drops vanilla extract
- 1 tbsp cornstarch
- 4 eggs
- 200 g lotus biscoff cookies
- 40 g butter
Instructions
- Put the lotus biscoff cookies in a zip lock bag.
- Crush the biscuits bt a rolling pin to make buscuit crumbs.
- Melt butter in a frying pan, pour the biscuit crumbs to it, mix until you get a sandy texture.
- Press the crust mixture onto a mould. Bake in a 175F preheated oven for 15 minutes, set aside to cool.
- In a mixing bowl, break down the cream cheese.
- Mix in sugar, then microwave it for 20 seconds to help soften it.
- Add eggs, one at a time, and mix until combined. Then add another, and mix.
- Repeat until all eggs are incorporated.
- Add milk.
- Add Vanilla Extract.
- Add cornstarch. Mix until combined.
- Pour the mixture into the crust.
- Drop the cake on the counter for a few times to release larger air bubbles.
- Wrap foil around the bottom of the mould.
- Bake in a water bath for 5 mintues at 425F. Then lower the temperature to 220F for another 60 mintues.
- The Cake is cooked if it passes the toothpick test.
- Set it aside for a few hours to cool.
- Wrap it with plastic wrap and refrigerate overnight.
- The next day: Relese the cake from the mould
- Slice and enjoy~
Notes
- Baking the best cheesecake with no heavy cream in the water bath is the key to achieving the best texture!
- You may substitute the milk with heavy cream if you wish to get a more traditional new york cheesecake
- Refrigerate the cake for at least 4 hours, best overnight to achieve the best texture.
Nutrition
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Have you made the recipe? Tag me on Instagram @mrs5cookbook, I would love to see your creations!
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