Cheesecake Without Cream Cheese

Name: Cheesecake Without Cream Cheese
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 300 g Shortbread cookies; 400 g Sour cream

Budget-friendly and made with simple ingredients, perfect for celebrations! Cheesecake Without Cream Cheese tastes almost identical to the classic version. The filling is made from sour cream, making it more economical. The process is simple and clear, even beginners can succeed.

4.7

(13)

Updated : 26 August, 2025

Easy

More than 1 hour.

Ingredients

Base

300 grams

Shortbread cookies

100 grams

Butter

Filling

400 grams

Sour cream

180 grams

Sugar

3

Eggs

1 tablespoon

Cornstarch

to taste

Vanillin

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Prepare ingredients, starting with the base. Use shortbread cookies like Jubilee, To Coffee, or Baked Milk. Choose good quality butter without vegetable fats.

Step 2

Crush the cookies using any convenient method. A food processor is easiest. Alternatively, place them in a sealed bag and crush with a rolling pin until fine crumbs.

Step 3

Melt the butter using your preferred method (microwave or double boiler).

Step 4

Pour the melted butter over the cookie crumbs and mix. It should resemble wet sand that clumps but breaks apart easily. Line a baking pan (20 cm diameter recommended) with parchment, pour in the mixture, and press it firmly to form the base with edges. Bake at 180°C (356°F) for 10 minutes.

Step 5

While the base bakes, prepare the filling. Use natural sour cream (minimum 20% fat, no vegetable fats). Sugar can be reduced if desired. Use corn starch.

Step 6

For the filling: place sour cream in a bowl, add sugar, and then eggs. Wash eggs before use. Add corn starch and a pinch of vanilla.

Step 7

Mix with a manual whisk until smooth. No mixer is needed - fluffiness is not important for this cheesecake.

Step 8

After 10 minutes, remove the baked base from the oven. Reduce oven temperature to 160°C (320°F).

Step 9

Pour the prepared filling over the base. Bake for 45-60 minutes until the center is set. Turn off oven and allow it to cool.

Step 10

Once cooled, remove cheesecake from the oven. The filling may sink slightly - this is normal. Refrigerate for at least 2 hours, preferably overnight, to fully set.

Step 11

Serve with tea or coffee. Optional: decorate with berries. Enjoy!