Eggless Cheesecake Recipe Highlights
I am so excited about today’s recipe. This really is the BEST Eggless Cheesecake ever!!! I have to confess that I felt a little intimidated to develop this recipe, so I put it off for quite some time until my daughter asked me if she could have cheesecake for her birthday. Of course, I got a little surprised by her request, but I knew right away that I had to develop the most delicious cheesecake recipe for my daughter. So, I did it! I was so pleased with the way this came out. I mean, not only did it look beautiful, but it tasted even better. This is one of the richest, most decadent recipes I’ve ever shared with you all. This cheesecake means business. This Eggless Cheesecake is luscious, rich, creamy, and smooth! No sinking, no cracking center. Cheesecake perfection in every sense of the word…As I said, this cheesecake means BUSINESS.
Crust:
Graham crackers: You will need about 27 square sheets of graham cracker crushed. Check out my post about How to Make Easy Graham Cracker Crust. Butter Sugar: Regular white sugar, also known as caster sugar.
Filling:
Heavy cream: Make sure it has at least 35% of fat content. Cornstarch and Water: These will help the cheesecake to set. Cream cheese: Please, use full-fat the full-fat version. Sugar: Regular white sugar, also known as caster sugar. Sour cream: Please, use the full-fat version. Learn How to Make Sour Cream at Home. Sweetened condensed milk: Again, please use the full-fat version. Lemon juice: I recommend freshly squeezed lemon juice for better taste. Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Strawberry sauce for serving (optional)
2 – Make the Filling
In a medium bowl, whip cream with an electric mixer until stiff peaks form, about 2-3 minutes. Set aside. Mix cornstarch and water in a small bowl until smooth. Set aside. Place the cream cheese in the bowl of an electric mixer, and beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sugar and sour cream and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, and cornstarch mixture; beat until well incorporated. Turn off the mixer. Add whipped heavy cream and gently foil in using a spatula.
4 – Pour the Filling into the Prepared Pan
6 – Bake
Bake it until you notice the edges are slightly puffy, but the center is still pale. It’ll be about 40 minutes but keep an eye on it toward the end to be sure not to overbake it, or it will crack. Then you’ll turn off the oven, leaving the cheesecake inside, for another 40 minutes.
4 – Chill
Remove the cheesecake from the oven after the second 40 minutes, remove it from the water bath and foil wrapping, and let it cool at room temperature. After it is cooled, cover and refrigerate it for a minimum of six hours, overnight is better. Make sure all your ingredients are at room temperature. Also, Measure the ingredients correctly. I highly recommend using a kitchen scale. Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature. Leaky pans are a cheesecake’s arch-nemesis. After many years of cheesecake making, I have concluded that most springform pans leak, so to avoid water leaks, I like to wrap the springform pan with a double layer of heavy-duty foil and then a slow cooker liner. To do so, I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot, covering the underside and coming all the way to the top. Avoid overbaking the cheesecake or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter. Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will all affect baking time, so keep an eye on things. To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet. Allow the cheesecake to chill for at least 6 hours in the refrigerator before attempting to cut. Do you want to cut the perfect cheesecake slice? Use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.
Storing & Freezing Instructions
Store:
You can store your Eggless Cheesecake covered and in the refrigerator for up to five days.
Freeze:
Eggless Cheesecake can be frozen for up to three months. When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake.
More Eggless Cheesecake Recipes You’ll Love!
Eggless Red Velvet Cheesecake Best No-Bake Strawberry Cheesecake Eggless Chocolate Cheesecake Eggless Lemon Cheesecake Browse more recipes…
Try my Easy Strawberry Sauce Recipe
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You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. The recipe was originally posted in April 2018, and more tips were added in July 2021.
