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.
Recipe Info
Nutrition
Calories: 412kcal | Carbohydrates: 42g | Protein: 7g | Fat: 25g
Equipment
Ingredients For Eggless Cheesecake Recipe | Baked New York Style Cheesecake
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
- 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
- Take graham crackers or your biscuits of choice in a bowl and break them into small pieces with your hands.250 gm Graham Crackers
- 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.
- Add granulated sugar to the crushed graham crackers.1/4 Cup Sugar
- 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
- Mix very well to incorporate the butter into the graham cracker crumbs. The mixture should resemble wet sand.
Pressing the graham cracker crust
- 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.
- Press the mixture firmly to the side walls with a straight glass or measuring cup.
- Keep pressing down with your thumb on the top and with the cup to form a solid lining all along the walls.
- Then add in the remaining mixture in the center.
- Again press firmly down with a cup or glass, to smoothen the mixture on the base.
- 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
- In the meantime, you can prepare the cream cheese filling. Start by taking cornstarch and milk in a small bowl1 Tablespoon Cornstarch, 2 Tablespoons Milk
- Mix them together to make a smooth paste.
- Add softened cream cheese to a stand mixer or large bowl.450 gm Cream Cheese
- Beat it into a smooth consistency. But do not overwhip.
- 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
- Mix till it's smooth and all the ingredients are well incorporated.
Baking the cheesecake
- Pour this mixture in the center of the crust lined baking pan. Place the pan on a baking sheet to catch any spills.
- 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.
- Refrigerate the cake for at least 6 hours or longer. Then open the clamp of the pan and remove the sides carefully.
- Eggless cheesecake is ready. Slice and serve as is or with your favorite topping.
