February 14, 2022

How To Make The Best Strawberry Eggless Cheesecake Recipe

Have you ever tried the best, fluffy, creamy, and most importantly easy strawberry eggless cheesecake recipe? So if you haven’t you have to try this recipe.

This recipe is the Best Strawberry Eggless Cheesecake recipe you will ever make! It’s tasty, silky, and creamy, and the strawberry sauce is one of the most delicious and easiest sauces to make. It takes only 10 minutes to make. SO here you have one of the easiest Cheesecake recipes to make.

EQUIPMENTS YOU WILL NEED FOR THE EGGLESS CHEESECAKE CAKE RECIPE:

Cheesecake pan / springform pan

Stand mixer

Saucepan

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

cornstarch

sugar

vanilla

heavy cream

strawberry sauce

Quartered Strawberries( Fresh or Frozen )

water

sugar

cornstarch

How to make the strawberry 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.

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 cornstarch and mix for another minute then add condensed milk and mix.

Fourth, add heavy cream and mix for 2 minutes or until the cream is incorporated.

Finally, cook it in a water bath.

How to make the strawberry sauce for strawberry eggless cheesecake recipe?

First, in a saucepan add the quartered strawberries, sugar, and water, heat the mixture to boiling, and stir from time to time.

Second, in a small bowl dissolve the cornstarch in water and Pour the cornstarch mixture into the boiling strawberry mixture. Stir on low heat for 5-8 minutes or until the mixture has thickened. On the other hand, you can control the texture of the sauce as you prefer.

Third, If you want a nice red color add a few drops of red food coloring. It’s optional.

Fourth, to cool for 20 minutes then add 250 g of quartered strawberries and mix gently.

Fifth, leave the sauce cools completely.

Finally, the sauce is ready to serve.

FREQUENTLY ASKED QUESTIONS about a strawberry eggless cheesecake recipe

HOW LONG DOES strawberry eggless cheesecake LAST IN THE FRIDGE?

Your Cheesecake will last about a week in the fridge if kept covered.

What mold do I have to use for this strawberry eggless cheesecake recipe

?

I used a cheesecake mold 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 strawberry eggless cheesecake?

The very important thing to keep in mind 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. Fill it with hot water and then set it in the oven to bake.

How do you store strawberry sauce?

store the sauce in an airtight container in the refrigerator. It lasts up to 2-3 weeks.

Can we use frozen strawberries for the sauce?

Yes, you can but before you start to make the sauce take the frozen strawberries out of the freezer 2 hours before.

How To Make The Best Strawberry Eggless Cheesecake Recipe

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1 10

Resting Time : 2

Total Time 4 10

Course Dessert

Cuisine American

Servings 8 pieces

Ingredients

Crust

200 g biscuits
100 g melted butter

Filling

450 g cream cheese
100 g sugar
30 g cornstarch
1 can condensed milk
1 teaspoon vanilla
250 ml heavy cream 1 cup

Strawberry sauce

2½ cups quartered strawberry 500 g
½ cup sugar 130 g
½ cup water 125 ml
3 teaspoon cornstarch
3 teaspoon water
250 g sliced strawberry
food coloring

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 cornstarch 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 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.

Making Strawberry Sauce

In a saucepan over low heat add the 500 g of strawberries, water, and sugar, stir together until the sugar is dissolved..
Heat the mixture to boiling and stir time to time.
In a small bowl dissolve the cornstarch and water well.
Pour cornstarch mixture into the boiling strawberry mixture.
Stir on low heat for 5-8 minutes or until the mixture has thickened.
Remove the pan from the heat.
If you want a nice red color to add a few drops of red food coloring. It's optional.
Leave it to cool for 20 minutes then add 250 quartered strawberries and stir well.
Leave the sauce to cool completely, then transfer it to a jar and keep it in the refrigerator.