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Cottage Cheese Cake – Egg less and No cream version

7 December 2010 47 Comments

Cottage Cheese Cake.

What better than a light and healthy dessert after a scrumptious meal. This strawberry flavored Cottage Cheese Cake falls in the same category and   makes a perfect dessert for my family most of the times. The fact that this recipe is egg less, no gelatin and no cream bake, unlike the normal cheese cakes which are cream based or use condensed milk, makes it a healthier version too.

Fresh pineapple gives a refreshing flavor to this cake, since my daughter likes anything that comes with pink and strawberry, following is the outcome :)

Egg less, no cream Cottage cheese cake

Ingredients;
(Serves 4)

  • 200 gms Cottage cheese or paneer
  • 50 gm Agar agar flakes
  • 100 ml of milk
  • 12 biscuits (I used Marie biscuits)
  • 5 Fresh Strawberries or syrup 4 tsp.
  • 3 tbsp. of powder sugar
  • 2 tsp. of melted butter
Egg less, no cream Cottage cheese cake

Cookie crumble base

Method: Keep the biscuits in a plastic or zip lock bag and crush it with a rolling pin. Make a coarse powder of the biscuits.

Egg less, no cream Cottage cheese cake

Strawberry flavored cottage cheese mix

Agar agar is a kind of vegetarian gelatin substitute produced from a variety of seaweed vegetation used as a thickening agent. Use gelatin if you cannot find Agar agar.

Cottage cheese, for the process of making cottage cheese check this post here;

Cottage cheese and a dessert

Grease a round cake tin with butter. Mix the crushed biscuits with 3 tsp. of powder sugar and 2 tsp. of melted butter. Spread this layer of biscuit mix in the greased baking tin and press it lightly to make the base of cheese cake. Sprinkle a little milk over this layer if you want a firm layer for the cake.

Dissolve the agar agar flakes in warm milk and leave it aside to set. Do not let it set fully.

Mix rest of the sugar powder, fresh strawberries or the syrup into the cottage cheese and blend it in a blender.  Since I like the cottage cheese chunks in my cake I did not blend it to a smooth paste.

Add this cottage cheese into the agar agar mixture and mix it thoroughly.

Egg less, no cream Cottage cheese cake

Baked cottage cheese cake

Pour the mixture over the biscuit base and bake it for 25-30 minutes at 180°C.

Egg less, no cream Cottage cheese cake

Time for a bite….

Take the bakes cake out from the oven and refrigerate it for a good 8-10 hours before serving.

Egg less, no cream Cottage cheese cake

Delightfully light dessert

I like the granules of cottage cheese in my dessert the reason I did not blend it into a fine paste.

Pour a tablespoon of crushed strawberries mixed with powder sugar or caramel syrup over the chilled slice and serve.
A few Notes:

  • Bake the biscuit base for 10 minutes before poring the cottage cheese mix over it for a crisp base.
  • Try fresh pineapple or any other berry with this cottage cheese cake.
  • Blend the cottage cheese for longer if you like a smooth texture for your cheese cake.
  • You ought to be a cottage cheese lover to really like the recipe for this dessert, as it has an overpowering taste in it.
  • Use freshly prepared cottage cheese for the best results.
  • Sprinkle cinnamon powder or nutmeg powder in the biscuit base for more flavorful dessert.
  • If you want more  exotic taste replace the cottage cheese with fresh cream. Whip the cream and mix with the agar agar mix or gelatin.

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47 Comments »

  • Ekta said:

    DELICIOUS !!

  • Sweet Artichoke said:

    Yum! here is a delicious and very good-looking cheesecake!
    I really like this pink colour!

  • kim said:

    wow looks yummy and vry well made

  • sarah, simply cooked said:

    This is such a clever idea. I have never thought about making a cheese cake with cottage cheese. Thanks for the recipe!

  • Sameena said:

    Hi,

    Beautiful cheese cake…love it…:)

  • Treat and Trick said:

    Really love your eggless and no cream cake, great idea to incorporate agar in making this yummy cake..

  • Sandhya said:

    Wot a lovely idea to enjoy a healthy dessert..
    I have tried using china grass for my no bake cheese cake earlier… and quite handy !

  • vaishali said:

    excellent…no guilt…no worries…amazing looks ..n surely amazing taste!!!!

  • Gayathri Kumar said:

    CHEESE CAKE LOOKS SO CUTE!

  • Nandini said:

    Mmmm! Lovely colour! The cake is tempting!

  • Pachecopatty said:

    Such a pretty color and I’m intrigued by the use of cottage cheese in your cake. It looks delicious and perfectly made!

  • Kairali sisters said:

    Amazing…Looks yummy, perfect for tummy :-)

  • Suja Sugathan said:

    Beautiful cheese cake..perfectly made

  • My Little Expat Kitchen said:

    Lovely cake! I love the pink color.
    Magda

  • torviewtoronto said:

    beautifully done delicious cake

  • Mary said:

    This looks really interesting and I’m sure it is delicious. I hope you are having a great day. Blessings…Mary

  • Angie's Recipes said:

    A very healthy version of cheesecake!

  • Priya said:

    Cheesecake looks extremely delicious and divine..

  • Swathi said:

    Looks delicious ,liked the eggless version.

  • Priya (Yallapantula) Mitharwal said:

    Wow, that looks delicious !!!

  • Pushpa said:

    Yum!Yum!Cheese cake looks lovely,beautiful natural colour.

  • kothiyavunu said:

    Sounds excellent..would love to give a try! thx for sharing.

  • Faith said:

    What a lovely light cake! Such a gorgeous shade of pink…I bet it tastes amazing!

  • Priya (Elaichii) said:

    Pretty Pink cake!

  • rebecca said:

    wow this is so cool neat idea to use cottage cheese

  • Hannah said:

    Wow, what a pretty pink color! Impressive that it came from all natural ingredients. :)

  • Tanvi@Sinfully Spicy said:

    You baked a cheesecake with paneer and that too eggless …wow..too too good.I really like all the fresh fruits in there !

  • Shandy said:

    What a beautiful color of pink for the cake and it looks moist and delicious! I love it!!!! =)

  • deeba said:

    I like the way you brought this together…looks delicious!

  • honeybeecooksjackfruit said:

    Nice one!

  • pavithra said:

    Looks so so delicious I love the color and the addition of cottage cheese.. truly tempting.

  • Kiran said:

    An interestingly light and flavorful twist to the regular heavy cheesecake recipes :)

  • Ananda Rajashekar said:

    looks delicious love the colour!

  • FOODESSA said:

    If it’s as tasty as it is pretty…you’ve got a winning combination Sanjeeta ;o)

    Flavourful wishes,
    Claudia

  • Ellie (Almost Bourdain) said:

    Love this vegan version cheesecake!

  • Krishnaveni said:

    wow, looks divine

  • sayantani said:

    am drooling here Sanjeeta. awesome colour and texture.

  • shaz said:

    Wow, I’ve never tried to make cheesecake with cottage cheese before, thanks for the education :) It loos very pretty.

  • Sarah said:

    great recipe..love the color..looks so perfect and yummy!!

  • Rosa said:

    That cake looks so delicious! Yummy.

    Cheers,

    Rosa

  • santoshbangar said:

    delicious looking beautiful

  • santoshbangar said:

    delicious looking beautiful
    1st time herewonderful space.
    do visit my blog

  • Dimah said:

    Wow, this cake looks fabulous!

  • Magpie said:

    Thanks for stopping by my Bailes Macarons :)
    Your lite cheesecake looks lovely! Must try it sometime since my New year resolutions are out to get me!

  • sarah, simply cooked said:

    I wanted to let you know that this has been on my mind since I read about it a month ago. So I included the link in my weekend links round-up. Cheers!

  • Emma said:

    what size baking tin did you use? I assume 8″ or 9″ (ah, american measurements!)

  • sanjeeta kk (author) said:

    @Emma, I used 8″ tin.

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