Eggless Lemon Cheesecake Highlights
Calling all lemon fans! If lemon desserts are your jam, file this recipe under “make this right away.” My Eggless Lemon Cheesecake is the perfect combination of sweet and tart that both satisfies your sweet tooth and keeps you coming back for more. Cheesecake can be a fickle beast. The wrong recipe can give you a sub-par cheesecake that just wasn’t worth the effort. This Eggless Lemon Cheesecake will give you a smooth, thick, and creamy result every time. You’ll love the tangy, bright tones that are bold and delectable in my Eggless Lemon Cheesecake. If you are a lemon fan, Eggless Lemon Cheesecake is the one for you. The perfect pairing for a warm spring day, a hot summer night, a breezy fall afternoon, or a snowy winter weekend, Eggless Lemon Cheesecake is perfect year-round. I hope you love this cheesecake as much as we do. My kids went crazy about this one.
2 – Make the Filling
Using just your fingers, combine the sugar and lemon zest.
In a separate bowl, mix the cornstarch and water until smooth.
Beat the cream cheese in another bowl until it’s smooth, then add the sugar-lemon mixture and sour cream and continue mixing. Slowly add the sweetened condensed milk and beat some more. Then add the lemon juice, vanilla, lemon extract, yellow food coloring, and cornstarch mixture and beat again. Finally, add the whipped heavy cream and mix some more.
3 – Prepare the Pan
Grab a large piece of foil, place your springform pan on top, and fold the sides around it to keep water from seeping in. OPTIONAL: I like to wrap the springform pan with a slow cooker liner. 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.
Graham Cracker Crust: You can use store-bought or homemade. If time allows it, I higly reccomend making your own crust. Check out my How to Make Easy Graham Cracker Crust recipe. Sugar: Regular white sugar, also known as caster sugar in other countries. Lemons: You will need the zest and lemon. Cornstarch + Water: This will helps the egg-free cheesecake to set and be creamy and smooth. Cream Cheese: Use the full-fat versions that comes in blocks. Sour Cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions.Sweetened Condensed Milk: Use the full-fat version. Pure Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!Lemon Extract (optional): For extra flavoring. Yellow Food Coloring (optional)Heavy Cream: Make sure it has at least 35% of fat content.
Decoration:
Eggless Lemon CurdWhipped Cream
1 – Make the Crust
Combine the crust ingredients in a bowl and mix them with a fork until they are combined. Then you’ll press the crust mixture into your prepared springform pan, covering the bottom and sides with an even layer. Bake crust until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for at least 30 minutes before filling.
4 – Pour The Cheesecake Filing on To The Crust
Smooth the top with a spatula or knife. Be sure to gently tap the bottom of the pan to remove any potential air bubbles.
5 – Prepare The Water Bath
Put the cheesecake in a large roasting pan and pour hot water in (avoiding the cheesecake, of course) until it’s about halfway up the sides of the cheesecake 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.
7 – 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, but letting it chill overnight is better.
7 – Decorate
When you’re ready to serve your cheesecake, remove it from the sides of the pan by running a thin, metal spatula around the inside rim. Once it has popped free, transfer it to a cake plate. Just before serving, top your Eggless Lemon Cheesecake with eggless lemon curd and whipped cream, if desired.
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 baking 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. 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. Avoid overcooking 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. 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. For a very clean-cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting), and wipe the knife clean between cuts.
More Eggless Cheesecake Recipes You’ll Love!
Best Eggless Cheesecake [Video]Best No-Bake Strawberry CheesecakeEggless Chocolate CheesecakeEggless Red Velvet CheesecakeBrowse more recipes…
Freeze
Eggless Lemon Cheesecake can be frozen for up to three months.
First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.Next, remove the outer rim of the springform pan (leave the base). Then wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, then a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!
When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Lemon Cheesecake.
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in April 2021, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
