About this eggless cheesecake recipe

Eggless cheesecake is a rich creamy dessert consisting of a sweetened cream cheese mixture, baked on a graham cracker crust. It is a delicious variation of the traditional cheesecake that is made without eggs, making it suitable for individuals with egg allergies or dietary restrictions.

Recipe highlights –

• New York style cheesecake
• Dense and creamy texture
• Eggless recipe using condensed milk
• Baked low-and-slow for no cracks
• No water bath required

Eggless cheesecake is a versatile and delightful dessert that can be enjoyed by everyone, including those with dietary restrictions. With its super smooth, melt-in-your-mouth texture and variety of topping options, it’s a perfect treat for any occasion.

How to make cheesecake without egg?

In traditional cheesecakes, eggs play a crucial role in providing structure and a custard-like texture. However, eggless cheesecakes achieve similar results using alternative ingredients such as cornstarch, sour cream and condensed milk.

These ingredients help to stabilize the cheesecake and create the desired creamy consistency. Despite the absence of eggs, eggless cheesecakes maintain the creamy, rich texture and flavor that are characteristic of classic cheesecakes.

Difference between New York style and other cheesecakes

New York style cheesecake is distinct for its rich, dense, and creamy texture, achieved by using a generous amount of cream cheese. It also has a slightly tangy flavor from sour cream and lemon juice.

In contrast, other cheesecakes, such as classic or French styles, tend to be lighter and fluffier. They often incorporate different ingredients like cottage cheese or ricotta, resulting in a less dense texture. These variations might also use heavy cream and sour cream to thin the batter, creating a silkier creamier consistency compared to the robust texture of New York cheesecake.

Additionally, while New York style is always baked, other cheesecakes may be baked or no-baked and use different preparation methods, contributing to their lighter texture and flavor profiles.

Main ingredients & their substitutions for eggless cheesecake

1. Graham crackers – A classic New York style cheesecake has a crust made of graham crackers, melted butter and sugar. If you cannot find graham crackers, you can use digestive biscuits like Marie, or any other biscuits of your choice. Make sure to adjust the sugar according to the biscuit you are using.
2. Cream cheese – This is the primary ingredient for a rich and creamy filling. Use full fat cream cheese for the best texture.
3. Sour cream – Adds a slight tanginess and smooth consistency. If you don’t have sour cream you can substitute it with yogurt in the cheesecake. Also add an extra teaspoon of lemon juice to replace the tanginess.
4. Condensed milk – Replaces eggs in the recipe, provides sweetness and a rich, creamy texture.
5. Corn starch – Acts as a thickening agent and helps stabilize the cheesecake.
6. Milk – Adds moisture and smoothness to the filling.
7. Vanilla extract & lemon juice – Added for flavor.

Handy tips & techniques

1. Chill the crust – Before adding the filling, chill the graham cracker crust for at least 20 minutes to ensure it sets properly. You can also bake the crust for 10 minutes instead.
2. Don’t over whip the cream – Whip the cream cheese mixture until smooth but avoid over-mixing, which can incorporate too much air and affect the texture.
3. Soften the cream cheese before using – Leave the cream cheese out at room temperature to soften it before beating. You will have to whip the cream for longer if it’s not soft enough. You can also place it in warm water for 10 minutes to soften it quicker.
4. Low-and-slow bake – This cheesecake is baked slowly on a low temperature. Gradual cooking ensures that the cheesecake doesn’t rise and fall too much and cooks evenly throughout. This reduces the likelihood of cracks forming on the surface of the cheesecake, without the need for a water bath.
5. Baking time – Bake the cheesecake until the edges are set, but the center still has a slight wobble. It will set once it cools down.
6. Cool gradually – Allow the cheesecake to cool gradually in the oven with the door slightly open to prevent cracking for at least 2 hours.
7. Chill the cake before removing from pan – Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to let it set fully.

Topping ideas for cheesecake

Cheesecake tastes really delicious as is, but you can add some delicious toppings for added flavor –

1. Sweetened sour cream – Mix 1/2 cup sour cream with some powdered sugar for a classic sweet and tangy topping.
2. Fruit compote – Cook a mix of fresh or frozen fruits like cherries, blueberries, blackberries or raspberries along with sugar until thickened for a delicious topping.
3. Chocolate ganache – A rich layer of melted chocolate and cream goes really well with the cheesecake.
4. Caramel Sauce – Smooth, buttery caramel drizzled over the top also tastes really nice.
5. Fresh Fruit – You can also add sliced strawberries, blueberries, or kiwi for a refreshing topping.

Storage suggestions for cheesecake

I keep the cheesecake in the springform pan itself and put the sides back after slicing. Store the cheesecake in the refrigerator, covered, for up to 5-7 days.

For longer storage, freeze individual slices or the whole cheesecake, tightly wrapped in plastic wrap and foil, for up to 2-3 months. Thaw in the refrigerator overnight before serving.

To make eggless cheesecake at home follow the detailed step by step recipe with photos posted below.

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Eggless Cheesecake Recipe | Baked New York Style Cheesecake

New York style baked eggless cheesecake with a super rich, creamy cream cheese filling on a graham cracker crust. No water bath needed.

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Recipe Info

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Cooling Time 8 hours hrs

Total Time 9 hours hrs 10 minutes mins

Servings 12

Category Dessert

Cuisine American

Nutrition

Calories: 412kcal | Carbohydrates: 42g | Protein: 7g | Fat: 25g

Equipment

9-Inch Springform Pan

Ingredients For Eggless Cheesecake Recipe | Baked New York Style Cheesecake

 

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For the graham cracker crust

• ▢ 250 gm Graham Crackers or any digestive biscuit
• ▢ 1/4 Cup Sugar
• ▢ 1/3 Cup Butter unsalted

For the filling

• ▢ 450 gm Cream Cheese 16 oz
• ▢ 400 gm Condensed Milk 1 can or 14 oz
• ▢ 1/2 Cup Sour Cream
• ▢ 1 Tablespoon Cornstarch
• ▢ 2 Tablespoons Milk
• ▢ 1 Tablespoon Lemon Juice
• ▢ 1 Teaspoon Vanilla Extract

Step By Step Instructions for Eggless Cheesecake Recipe | Baked New York Style Cheesecake

 

Preparation

1. Place the cream cheese out to soften. Preheat the oven to 300℉ or 150℃. Line the base of the springform pan with baking paper. Instead of cutting it to a round shape, you can cut a large enough square paper and place it on the base. Then just place the side band on top and tighten the clamp.
   

Preparing the graham cracker crust

1. Take graham crackers or your biscuits of choice in a bowl and break them into small pieces with your hands.
   250 gm Graham Crackers
   
2. Crush them to a fine powder in a food processor. You can also place them in a plastic bag and press them with a rolling pin to break them.
   
3. Add granulated sugar to the crushed graham crackers.
   1/4 Cup Sugar
   
4. Then add molten butter slowly and mix. Add only the required quantity of butter that's needed to hold together the graham cracker crumbs.
   1/3 Cup Butter
   
5. Mix very well to incorporate the butter into the graham cracker crumbs. The mixture should resemble wet sand.
   

Pressing the graham cracker crust

1. Start by putting spoonfuls of the graham cracker mixture along the sides of the pan. You can use roughly 2/3rd of the mixture here.
   
2. Press the mixture firmly to the side walls with a straight glass or measuring cup.
   
3. Keep pressing down with your thumb on the top and with the cup to form a solid lining all along the walls.
   
4. Then add in the remaining mixture in the center.
   
5. Again press firmly down with a cup or glass, to smoothen the mixture on the base.
   
6. Place the pan with the mixture to chill in the refrigerator for 20 minutes. You can also bake the crust for 10 mins instead.
   

Prepare the cream cheese filling

1. In the meantime, you can prepare the cream cheese filling. Start by taking cornstarch and milk in a small bowl
   1 Tablespoon Cornstarch, 2 Tablespoons Milk
   
2. Mix them together to make a smooth paste.
   
3. Add softened cream cheese to a stand mixer or large bowl.
   450 gm Cream Cheese
   
4. Beat it into a smooth consistency. But do not overwhip.
   
5. Add the condensed milk, sour cream, lemon juice and vanilla extract along with the cornstarch slurry prepared earlier.
   400 gm Condensed Milk, 1/2 Cup Sour Cream, 1 Tablespoon Lemon Juice, 1 Teaspoon Vanilla Extract
   
6. Mix till it's smooth and all the ingredients are well incorporated.
   

Baking the cheesecake

1. Pour this mixture in the center of the crust lined baking pan. Place the pan on a baking sheet to catch any spills.
   
2. Bake for 45-50 mins at 300℉ or 150℃. Then turn off the oven, leave the door open and let the cake chill to room temperature for around 2 hours.
   
3. Refrigerate the cake for at least 6 hours or longer. Then open the clamp of the pan and remove the sides carefully.
   
4. Eggless cheesecake is ready. Slice and serve as is or with your favorite topping.
   

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