Go Back
Continental Cheesecake

Continental Cheesecake Recipe

A lighter alternative to traditional cheesecake, this baked version uses cottage cheese or ricotta with whipped egg whites for a fluffy texture. Topped with a homemade summer fruit compote thickened with arrowroot, it's a perfect balance of creamy and fruity flavors.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Chilling time 4 hours
Servings: 10
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Begin by preparing your pan and crust. Preheat the oven to 325°F and line a greased 9-inch springform pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.