Best Eggless Cheesecake Recipe
This recipe is the Best Eggless Cheesecake you will ever make! It's tasty and creamy, and it's also one of the easiest Cheesecake recipes to make and serve.
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.