No-Egg New York Style Cheesecake

Its funny how something so tasty can be made without egg and yet its hard to come by. Here I bring to you Eggless Vanilla Cheesecake recipe. Roll up your sleeves, get some coffee in you. This is going to take little bit more time!

Disclosure: This Page May Contain Affiliate Links, Which May Earn Me A Commission, With No Additional Cost To You. Each Of These Links Are Referenced With The Asterisk Symbol * Next To It, At All Places It Is Posted.

no egg new york style cheesecake 3
no-egg new york style cheesecake 2

No-Egg New York Style Cheesecake

Prep Time 25 mins
Cook Time 1 hr 30 mins
Course Desserts
Cuisine American
Servings 12 slices

Ingredients
  

Base

  • 200 g Digestive biscuits
  • 100 ml Melted butter Vegan or regular
  • 900 g Full fat cream cheese
  • 1 ¼ cup Granulated sugar
  • 1 cup Yogurt (or buttermilk)
  • 1/2 cup Full fat milk
  • 2 tbsp All purpose flour
  • 2 tbsp Cornstarch (also called cornflour)
  • 2 tsp Pure vanilla extract
  • 2 tsp Lemon juice

Instructions
 

Base

  • Preheat the oven to 390 F
  • Lay a parchment paper at the bottom of a 9" springform cake pan
  • Grease the bottom as well as the sides with melted butter.
  • Crush the digestive biscuits to crumbs by using a food processor or by putting the biscuits in a zip-lock bag and running a rolling pin over it.
  • Mix the melted butter into the crumbs until thoroughly mixed.
  • Press the crumbs onto the bottom of the greased pan using your palm or the flat bottom side of a cup.
  • Press the crumbs to the sides using your fingers and sort of build a side wall. I raised this crumb-wall 1/4th to the brim of the pan. I like more cheese and less crumbs in my cheesecake!
  • Bake it in the oven for 10 mins for the base to form. After this, keep the pan out o a wire rack and let it cool for 5 mins. and pop it in the refrigerator till the filling is ready.

Filling

  • Keep oven preheated at 390 F
  • In a large bowl, whisk the cream cheese on low speed using an electric mixer. You can use a handheld whisk as well, but be advised you might get tired !
  • Add the sugar in two additions as you beat the cheese for about 2 minutes till it becomes medium creamy. Check out the video to see the consistency. Do not over-whisk the mix.
  • Add both flour, vanilla extract, lemon juice and yogurt, one by one, whisking in between. Keep a silicon spatula handy to scrape down from the sides towards the mixer.
  • Whisk for about 30 seconds to 1 minute. Add the milk. Mix gently with the spatula first before running the mixer, otherwise you will end up splashing milk all around.
  • Mix until you no longer see any runny milk in the mix.
  • Pour the mix onto the pan with the prepared base.
  • Bake at 390 F for 20 minutes. This aids the rise.
  • Reduce the temperature to 230 F and bake for another hour. By now you should see a wobble in the center of the cake
  • Switch the oven off.
  • Keeping the oven door slightly open, let the cake cool inside the oven for 1 hour
  • Now place the pan on a wire rack and let it cool at room temperature.
  • Cover loosely with a foil and refrigerate it overnight.
  • Enjoy!
Keyword cheesecake, no-egg cheesecake, no-egg new york style cheesecake
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Disclosure: This page may contain affiliate links, which may earn me a commission, with no additional cost to you. Each of these links are referenced with the asterisk symbol * next to it, at all places it is posted.

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