Best Eggless Cheesecake Recipe
This recipe is the Best Eggless Cheesecake recipe you will ever make! It’s tasty and creamy, and it’s also one of the easiest Cheesecake recipes to make and serve.
This is one of my favorite cheesecake recipes, it’s easy, creamy, and most important it’s very delicious and melt-in-your-mouth. You can prepare it in only 20 minutes and it takes 1 hour in the oven.
When you want an easy dessert then that is. You can serve it with Chocolate sauce, strawberry sauce, caramel sauce, and more!
EQUIPMENTS YOU WILL NEED FOR THE EGGLESS cheesecake CAKE RECIPE:
- Cheesecake pan / springform pan
- Stand mixer
- Spatula
- Parchment paper
- Aluminum foil
- Measurements cups:
1 cup = 250 ml
- Teaspoon
What are the ingredients for the eggless cheesecake recipe?
- biscuit
- butter
- cream cheese
- condensed milk
- cornflour
- sugar
- vanilla
- heavy cream
How to make the eggless cheesecake recipe
- First, make the crust by crushing the biscuit to powder then add melted butter and mix them well with a spoon. Then press them in a cheesecake pan. Set it in the fridge for 10-15 minutes.
- Second, In the stand mixer add the cream cheese and beat it for 2 minutes, then add the sugar and whip till smooth and creamy. Scrape the sides with a spatula and continue to beat.
- Third, add cornflour and mix for another minute then add condensed milk and mix.
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Finally, pour the heavy cream and mix for 2 minutes or until there are no lumps.Don’t over mix the batter.
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For baking the cheesecake: Cover the edges and the bottom of the cheesecake pan with parchment paper.
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Transfer the filling on top of the biscuit base. Wrap the cheesecake pan with two layers of aluminum foil so nothing leaks out.
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Set the cheesecake pan in a bigger baking pan with hot water creating a water bath, and Bake it in a preheated oven @160 Celsius for about 1 hour.
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Once it is baked fully leave it for 2-3 hours to set at room temperature. Then put it in the fridge for 6 hours preferably overnight.
FREQUENTLY ASKED QUESTIONS
What do use instead of egg in eggless cheesecake recipe?
In this recipe, I used condensed milk, and the results and the taste are amazing and very delicious.
HOW LONG DOES IT LAST IN THE FRIDGE?
Your Cheesecake will last about a week in the fridge if kept covered.
What pan do I have to use?
I used a cheesecake pan and I covered it with parchment paper around the edges and in the bottom or you can use a springform pan. However, if you don’t have both you can use a normal pan and make sure to cover it with foil or a whole piece of parchment paper.
How to bake it?
The very important thing while making a cheesecake is to always cook it in a water bath. To make a water bath, prepare the cheesecake pan with foil by covering it with foil only from out. Take a baking pan bigger than your cheesecake mold. Put the cheesecake mold in the bigger baking pan. And fill it with hot water and then set it in the oven to bake.
Try these recipes
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Best Eggless Cheesecake Recipe
Ingredients
Crust
- 200 g biscuits
- 100 g melted butter
Filling
- 450 g cream cheese
- 100 g sugar
- 30 g cornflour
- 1 can condesd milk
- 1 teaspoon vanilla
- 1 cup heavy cream 250 ml
Instructions
- In a food processor add the biscuits and process them until crushed. Add melted butter and combine using a spoon.
- Transfer the biscuit crumbs into an 8’ inch cheesecake or springform pan and press down evenly with a cup or a spoon. Set it in the fridge for 10-15 minutes.
- In a stand mixer add the cream cheese and beat it for 2 minutes. Pour in the sugar and beat on medium speed for about 2-3 minutes or until the sugar is incorporated.
- Then add the cornflour and beat for a few seconds then add the condensed milk and beat for 2-3 minutes until the condensed milk is incorporated.
- Finally, pour the heavy cream and mix for 2 minutes or until there are no lumps.Don't over mix the batter.
- Cover the edges and the bottom of the cheesecake pan with parchment paper
- Transfer the filling on top of the biscuit base. Wrap the cheesecake pan with two layers of aluminum foil so nothing leaks out.
- Set the cheesecake pan in a bigger baking pan with hot water creating a water bath.
- Bake the cheesecake in a preheated oven @160 Celsius for about 1 hour
- Once it is baked fully leave it for 2-3 hours to set at room temperature. Then put it in the fridge for 6 hours preferably overnight.
- Serve it with any topping you like.
Notes
- All the ingredients should be at room temperature.
- Beat the cream cheese and sugars until completely smooth.