Cottage Cheese Cake – Egg less and No cream version
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 🙂
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
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.
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;
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.
Pour the mixture over the biscuit base and bake it for 25-30 minutes at 180°C.
Take the bakes cake out from the oven and refrigerate it for a good 8-10 hours before serving.
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.
DELICIOUS !!
Yum! here is a delicious and very good-looking cheesecake!
I really like this pink colour!
wow looks yummy and vry well made
This is such a clever idea. I have never thought about making a cheese cake with cottage cheese. Thanks for the recipe!
Hi,
Beautiful cheese cake…love it…:)
Really love your eggless and no cream cake, great idea to incorporate agar in making this yummy cake..
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 !
excellent…no guilt…no worries…amazing looks ..n surely amazing taste!!!!
CHEESE CAKE LOOKS SO CUTE!
Mmmm! Lovely colour! The cake is tempting!
Such a pretty color and I’m intrigued by the use of cottage cheese in your cake. It looks delicious and perfectly made!
Amazing…Looks yummy, perfect for tummy 🙂
Beautiful cheese cake..perfectly made
Lovely cake! I love the pink color.
Magda
beautifully done delicious cake
This looks really interesting and I’m sure it is delicious. I hope you are having a great day. Blessings…Mary
A very healthy version of cheesecake!
Cheesecake looks extremely delicious and divine..
Looks delicious ,liked the eggless version.
Wow, that looks delicious !!!
Yum!Yum!Cheese cake looks lovely,beautiful natural colour.
Sounds excellent..would love to give a try! thx for sharing.
What a lovely light cake! Such a gorgeous shade of pink…I bet it tastes amazing!
Pretty Pink cake!
wow this is so cool neat idea to use cottage cheese
Wow, what a pretty pink color! Impressive that it came from all natural ingredients. 🙂
You baked a cheesecake with paneer and that too eggless …wow..too too good.I really like all the fresh fruits in there !
What a beautiful color of pink for the cake and it looks moist and delicious! I love it!!!! =)
I like the way you brought this together…looks delicious!
Nice one!
Looks so so delicious I love the color and the addition of cottage cheese.. truly tempting.
An interestingly light and flavorful twist to the regular heavy cheesecake recipes 🙂
looks delicious love the colour!
If it’s as tasty as it is pretty…you’ve got a winning combination Sanjeeta ;o)
Flavourful wishes,
Claudia
Love this vegan version cheesecake!
wow, looks divine
am drooling here Sanjeeta. awesome colour and texture.
Wow, I’ve never tried to make cheesecake with cottage cheese before, thanks for the education 🙂 It loos very pretty.
great recipe..love the color..looks so perfect and yummy!!
That cake looks so delicious! Yummy.
Cheers,
Rosa
delicious looking beautiful
delicious looking beautiful
1st time herewonderful space.
do visit my blog
Wow, this cake looks fabulous!
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!
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!
what size baking tin did you use? I assume 8″ or 9″ (ah, american measurements!)
@Emma, I used 8″ tin.
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