Lucy M. I remember the first time I tasted continental cheesecake at a small café in Europe, the light, airy texture was completely different from the dense American-style cheesecakes I’d grown up with. The way the delicate sponge base paired with that creamy filling created something so elegant yet comforting stayed with me for years.
When I finally recreated it in my own kitchen, watching it rise beautifully in the oven brought back all those wonderful travel memories. If you’re looking for a cheesecake recipe that combines European sophistication with home baking simplicity, this is absolutely it. This classic dessert delivers that authentic taste you’d find in the finest continental bakeries.
What’s the difference between a baked cheesecake and a continental cheesecake?
Continental cheesecake is a no-bake dessert with a lighter, mousse-like texture, while baked cheesecake has a dense, creamy consistency. The key difference lies in the preparation method. Continental cheesecake sets in the refrigerator using gelatin or whipped cream for structure, requiring no oven time whatsoever.
Baked cheesecakes use eggs as a binding agent and require careful oven temperature control to prevent cracking. They have a firmer, more custard-like texture. In contrast, continental cheesecake recipes rely on cream cheese, whipped cream, and stabilizers, creating an airy, cloud-like filling that’s refreshingly light.
Continental cheesecake is perfect for summer since it doesn’t heat up your kitchen. It’s also more forgiving for beginners, eliminating concerns about water baths, cracks, or overbaking. Both styles are delicious, but continental versions offer quicker preparation and a distinctly lighter eating experience.
Why You’ll Love this Continental Cheesecake
Because this isn’t your typical New York-style cheesecake that sits like a brick in your stomach, that’s why. This Continental version is lighter, almost cloudlike in texture, thanks to the whipped cream and separated eggs. It’s got that tangy thing going on from the cottage cheese or ricotta, which honestly makes it feel less guilty, more breakfast-adjacent.
The lemon zest brightens everything up, and those summer fruits on top? They’re not just pretty, they cut through the richness perfectly. Plus, you get to feel fancy serving something called “Continental” without actually needing a passport or culinary degree.
What Ingredients are in Continental Cheesecake?
The Continental cheesecake has three main components that come together to create this lighter take on the classic dessert. The graham cracker crust provides a buttery, slightly sweet foundation, while the cheesecake filling itself relies on cottage cheese or ricotta instead of traditional cream cheese for that distinctive tangy, airy texture. The summer fruit topping adds a fresh, vibrant finish that balances the richness below.
For the crust:
- 1¼ cups (175g) graham crackers
- ⅓ cup (75g) salted butter
- ¼ cup (55g) demerara sugar
For the cheesecake:
- ¼ cup (65g) salted butter, softened
- 1 cup + 2 tbsps (225g) granulated sugar
- 2⅓ cups (550g) full-fat cottage cheese or ricotta
- ⅓ cup (40g) all-purpose flour
- finely grated zest and juice of 2 lemons
- 4 extra-large eggs, separated
- ¾ cup + 1 tbsp (200ml) heavy cream, lightly whipped
For the topping:
- about 3½ cups (450g) mixed summer fruits (red currants, black currants, blackberries, raspberries, and strawberries)
- sugar, to taste
- 1 tsp arrowroot powder
- ⅔ cup (150ml) heavy cream, whipped
Looking for more from-scratch baking? Our Zucchini Loaves is wonderfully satisfying to make.
The quality of your cottage cheese or ricotta matters substantially here—full-fat versions are non-negotiable for achieving the proper texture and richness. If using cottage cheese, consider blending it smooth if you prefer a less rustic texture. The arrowroot powder acts as a thickening agent for the fruit topping, but cornstarch can work in a pinch if that’s what you have on hand. Fresh summer fruits are ideal, but frozen berries (thawed and drained) will work when berries aren’t in season.
How to Make this Continental Cheesecake
- Begin by preparing your pan and crust. Preheat the oven to 325°F and line a greased 9-inch springform pan with parchment paper.
- Crush 1¼ cups (175g) of graham crackers into fine crumbs and combine them with ⅓ cup (75g) of melted salted butter and ¼ cup (55g) of demerara sugar.
- Mix until the texture resembles wet sand, then press this mixture firmly into the bottom of the prepared pan to create an even, compact crust. This foundation will provide structural support for the creamy filling above.
- For the cheesecake filling, beat together ¼ cup (65g) of softened salted butter with 1 cup + 2 tbsps (225g) of granulated sugar until light and fluffy.
- Add 2⅓ cups (550g) of full-fat cottage cheese or ricotta, ⅓ cup (40g) of all-purpose flour, and the finely grated zest and juice of 2 lemons, beating until the mixture is smooth and well-combined.
- In a separate bowl, whip ¾ cup + 1 tbsp (200ml) of heavy cream until it reaches soft peaks. In another bowl, beat the 4 separated egg whites until stiff peaks form.
- Gently fold the whipped cream into the cheese mixture, then carefully fold in the stiff egg whites in two additions, being careful not to deflate them.
- Pour the filling over the prepared crust and bake for 1½ hours at 325°F until the top is set but still slightly jiggly in the center. Once baked, turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually to prevent cracking.
- For the topping, combine about 3½ cups (450g) of mixed summer fruits with sugar to taste and 1 tsp of arrowroot powder, then gently warm this mixture to create a glossy compote.
- Serve slices of the cooled cheesecake with the fruit topping and a dollop of ⅔ cup (150ml) of freshly whipped heavy cream.
Continental Cheesecake Recipe
Ingredients
Method
- Begin by preparing your pan and crust. Preheat the oven to 325°F and line a greased 9-inch springform pan with parchment paper.
- Crush 1¼ cups (175g) of graham crackers into fine crumbs and combine them with ⅓ cup (75g) of melted salted butter and ¼ cup (55g) of demerara sugar.
- Mix until the texture resembles wet sand, then press this mixture firmly into the bottom of the prepared pan to create an even, compact crust. This foundation will provide structural support for the creamy filling above.
- For the cheesecake filling, beat together ¼ cup (65g) of softened salted butter with 1 cup + 2 tbsps (225g) of granulated sugar until light and fluffy.
- Add 2⅓ cups (550g) of full-fat cottage cheese or ricotta, ⅓ cup (40g) of all-purpose flour, and the finely grated zest and juice of 2 lemons, beating until the mixture is smooth and well-combined.
- In a separate bowl, whip ¾ cup + 1 tbsp (200ml) of heavy cream until it reaches soft peaks. In another bowl, beat the 4 separated egg whites until stiff peaks form.
- Gently fold the whipped cream into the cheese mixture, then carefully fold in the stiff egg whites in two additions, being careful not to deflate them.
- Pour the filling over the prepared crust and bake for 1½ hours at 325°F until the top is set but still slightly jiggly in the center. Once baked, turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually to prevent cracking.
- For the topping, combine about 3½ cups (450g) of mixed summer fruits with sugar to taste and 1 tsp of arrowroot powder, then gently warm this mixture to create a glossy compote.
- Serve slices of the cooled cheesecake with the fruit topping and a dollop of ⅔ cup (150ml) of freshly whipped heavy cream.
Notes
What’s the difference between a baked cheesecake and a continental cheesecake?
Continental cheesecake is a no-bake dessert with a lighter, mousse-like texture, while baked cheesecake has a dense, creamy consistency. The key difference lies in the preparation method. Continental cheesecake sets in the refrigerator using gelatin or whipped cream for structure, requiring no oven time whatsoever. Baked cheesecakes use eggs as a binding agent and require careful oven temperature control to prevent cracking. They have a firmer, more custard-like texture. In contrast, continental cheesecake recipes rely on cream cheese, whipped cream, and stabilizers, creating an airy, cloud-like filling that’s refreshingly light. Continental cheesecake is perfect for summer since it doesn’t heat up your kitchen. It’s also more forgiving for beginners, eliminating concerns about water baths, cracks, or overbaking. Both styles are delicious, but continental versions offer quicker preparation and a distinctly lighter eating experience.Continental Cheesecake Substitutions and Variations
When you’re standing in your kitchen staring at an ingredient you don’t have, or you’re dealing with dietary restrictions that make you want to cry into your mixing bowl, this cheesecake is surprisingly flexible. Swap cottage cheese for ricotta if that’s what you’ve got. Use lime instead of lemon for a tropical twist. Graham crackers can become digestive biscuits, gingersnaps, or even crushed vanilla wafers. The summer fruits? Honestly, any berries work, frozen or fresh. You can even skip the fruit topping entirely and drizzle chocolate ganache instead. The basic formula stays solid while you improvise around the edges.
What to Serve with Continental Cheesecake
Once you’ve nailed down your perfect cheesecake variation, you need to think about what’s going on the rest of the plate. Honestly, this dessert’s pretty rich, so I keep things light. A simple cup of black coffee cuts through all that cream beautifully, or try Earl Grey tea if you’re feeling fancy. Fresh mint sprigs make the plate look intentional without adding heaviness. Sometimes I’ll add a tiny scoop of lemon sorbet on the side, which sounds redundant with all that fruit, but the coldness and tartness create this amazing contrast that makes sense once you try it.
Final Thoughts
Look, I’m not going to pretend this cheesecake is some weeknight throw-together situation. It takes time, effort, and a willingness to separate eggs without having a minor existential crisis. But here’s the thing: when you pull this beauty from the oven, all wobbly and golden, topped with those jewel-toned summer fruits, you’ll feel like an actual pastry chef. The kind who wears a fancy apron. Is it worth the effort? Absolutely. Will I make it every week? Probably not. But when summer rolls around and berries are cheap, I know what I’m doing.
