A number of cheesecake recipes require the use of cream cheese as one of the main ingredients, however if you do not have cream cheese in your house you can always use substitutes. The article below highlights some of the most common substitutes of cream cheese in cheesecakes. It is important to note that some of the recommended substitutes are usually available in grocery stores so you don’t have to necessarily stress about where you can get them.
- 1 Substitute cream cheese in cheesecake with cottage cheese
- 2 Substitute cream cheese in cheesecake with Neufchatel
- 3 Substitute cream cheese in cheesecake with ricotta cheese
- 4 Substitute cream cheese in cheesecake with kefir and chia seeds
- 5 Substitute cream cheese in cheesecake with tofu, lemon juice and margarine
- 6 Substitute cream cheese in cheesecake with Greek yoghurt
- 7 Conclusion
Substitute cream cheese in cheesecake with cottage cheese
Cottage cheese is a healthy substitute for cream cheese when making a cheesecake this is because it is low in fat and very rich in calcium, potassium and folic acid. Cottage cheese has a milky creamy flavour to it which is similar to the one found in cream cheese. However, cottage cheese lacks the thickness and smoothness of cream cheese but it can still be used to make a cheesecake. When using cottage cheese to substitute cream cheese in cheesecake you need to strain it since it has a creamy wetness to it and then add a similar amount of heavy cream to it so that it can achieve the texture of cream cheese.
Substitute cream cheese in cheesecake with Neufchatel
Neufchatel can be used as a substitute for cream cheese in cheesecake this is because it has almost the same taste as cream cheese. Furthermore, it is actually a healthier substitute of cream cheese since it contains a low fat content as compared to cream cheese. In terms of texture, Neufchatel has a creamy but grainer texture as compared to cream cheese. Neufchatel is high in calcium which is a mineral that is important in strengthening the bones. The downside of using Neufchatel as a cream cheese substitute in cheesecake is that it is very high in sodium so if you consume it in excess it can cause high blood pressure, so you need to be careful when using it as a substitute. When using Neufchatel to make cheesecake it is widely recommended that you use the American Neufchatel as it has flavour and texture which is closer to cream cheese unlike the French Neufchatel.
Substitute cream cheese in cheesecake with ricotta cheese
Ricotta cheese is a substitute for cream cheese in cheesecake because it has a flavour which is similar to cream cheese. Ricotta cheese is usually found in grocery stores unlike cream cheese therefore it should be your go to ingredient if you want to make a cheesecake. Ricotta cheese is harder and it has a grainer texture as compared to cream cheese but it still works as an alternative for cream cheese. Ricotta cheese is low in sodium as compared to other types of cheese and it is high in calcium which is a good thing. However, the downside of using ricotta cheese as a substitute for cream cheese is that it is very high in fat so if you have heart problems or if you are just health conscious then you don’t have to use it on a regular basis when making cheesecakes. When using ricotta cheese as a substitute for cream cheese in cheesecake, use it in combination with heavy cream. Mix equal parts of heavy cream and ricotta cheese to get the right texture for making a cheesecake.
Substitute cream cheese in cheesecake with kefir and chia seeds
A combination of kefir and chia seeds is also another substitute to use especially if you want a cheesecake that is fluffy and light. Kefir is a fermented milk drink that is similar to drinking yoghurt and it is rich in calcium, vitamin B and protein. Chia seeds are little black seeds that have the ability to absorb water, they also have a number of health benefits including the fact that they help to reduce heart diseases in the human body. When substituting cream cheese with kefir and chia seeds simply add ¼ cup of chia seeds to 1 bowl of kefir. Let the 2 ingredients sit for about 30 minutes you will notice that the chia seeds would have absorbed most of the liquid from the kefir. This mixture can later be used when making a cheesecake.
Substitute cream cheese in cheesecake with tofu, lemon juice and margarine
When you do not have cream cheese in your kitchen you can use a combination of tofu, lemon juice and margarine to make a substitute. Cream cheese is known to have a soft texture and the purpose of tofu is to mimic that texture. The tanginess and creamy flavour of the cream cheese will be substituted with the lemon juice and the margarine. To make a substitute for cream cheese combine the 1 ½ cups of tofu with ½ a cup of margarine and add 1 tablespoon of lemon. Add the ingredients into a blender and allow them to mix until all the ingredients are combined. Place the mixture in the refrigerator so that it can achieve the right consistency.
Substitute cream cheese in cheesecake with Greek yoghurt
If you want to make a light and fluffy cheesecake you can use Greek yoghurt but it doesn’t work well with classic cheesecake recipes. When using Greek yoghurt as a substitute the first thing to do is place the yoghurt in a cheesecloth over a bowl with a strainer. Allow the excess whey to drip overnight and in the morning you will notice that the Greek yoghurt will be thicker, it will have a consistency which is similar to cream cheese.
Finding a substitute for cream cheese in cheesecake can be hard but the article above has pointed out some of the common substitutes that you can use when making a cheesecake. The substitutes highlighted have the almost the same characteristics as cream cheese thus they work perfectly. The first substitute that was noted is cottage cheese because it has the same flavour as cream cheese. Neufchatel was also recommended as a possible substitute because it has almost the same flavour as cream cheese and also because it is a healthier substitute. The other substitutes highlighted include ricotta cheese, Greek yoghurt, a combination of chia seeds and kefir and lastly a combination of tofu, margarine and lemon juice.