The Best Cheesecake Recipe (Eggless)
This is the BEST Eggless Cheesecake recipe you will ever try! This easy eggless New York Style Cheesecake is wonderfully creamy, silky and melts in your mouth, just like the traditional cheesecake.
Equipment
- Food Processor* optional
- Rolling Pin optional
Ingredients
Base
- 200 g Digestive biscuits*
- 100 ml Melted butter Vegan or regular
Filling
- 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!
Video
Notes
TIPS :
- Remember that baking a cheesecake takes a long time to bake, chill and set., so plan accordingly.
- Make sure all your ingredients are at room temperature., especially the cream cheese. Only beat softened cream cheese. This will give the smooth, creamy texture of the cheesecake.
- Do not over-mix the cheesecake batter. Always use low speed while mixing the ingredients. Over-mixing can create a lot of air pockets, that can lead to a cracked cheesecake.
- If you do have many air bubbles after pouring in the cheesecake batter, give your cake tin a few gentle taps on your kitchen counter to release them.
- Another important tip – Do not open the oven in between the baking time to see if the cheesecake is done. The sudden temperature change will cause the cheesecake to sink or crack.
- Allow the cheesecake to chill for the recommended time before serving. This helps to set the texture and flavors, allowing them to develop fully.
Nutrition
Serving: 12slicesCalories: 502kcalCarbohydrates: 41gProtein: 7gFat: 35gSaturated Fat: 20gTrans Fat: 1gCholesterol: 97mgSodium: 337mgPotassium: 181mgFiber: 1gSugar: 29gCalcium: 126mgIron: 1mg
Tried this recipe?Let us know how it was!
