Prepare to be amazed by a cheesecake recipe that defies all expectations! If you've ever thought a rich, velvety cheesecake was impossible without cream cheese, get ready to have your mind blown. This revolutionary recipe proves that culinary magic happens when you think outside the box, creating a decadent dessert that's both surprising and incredibly delicious. Whether you're out of cream cheese, looking for a unique twist, or simply love experimenting in the kitchen, this no-cream-cheese cheesecake will become your new go-to dessert that will have everyone asking for your secret!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup plain yogurt
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan to create the crust.
- In a large mixing bowl, whisk together sugar, vanilla extract, and eggs until smooth and well blended.
- Add sour cream and plain yogurt to the egg mixture, stirring until completely incorporated and creating a smooth, creamy consistency.
- Pour the filling over the prepared graham cracker crust, ensuring an even distribution.
- Place the springform pan in the preheated oven and bake for 60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let the cheesecake cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform ring.
- Slice and serve chilled. Optional: Garnish with fresh berries, whipped cream, or a drizzle of caramel sauce.
Tips
- Room Temperature Matters: Ensure all your ingredients are at room temperature before mixing. This helps create a smoother, more consistent filling.
- Don't Overmix: Whisk the ingredients just until they're combined. Overmixing can incorporate too much air and cause cracking.
- Bain Marie Technique: For an extra-smooth texture, consider placing the springform pan in a larger baking dish filled with hot water while baking.
- Cooling is Crucial: Allow the cheesecake to cool slowly at room temperature to prevent cracking. Sudden temperature changes can cause the surface to split.
- Refrigeration is Key: Patience is essential - let the cheesecake chill for at least 4 hours, preferably overnight, to achieve the perfect set and flavor development.
- Clean Cuts: Use a hot, clean knife (wiped between each cut) for perfectly smooth slices.
- Storage Tip: This cheesecake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert for any occasion.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 9g
Fat: 23g
Saturated Fat: 13g
Cholesterol: 140mg
