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The Best Recipe for Egg Free Cheesecake!

Everyone loves dessert and, indeed, a bite of creamy, flavorful cheesecake after a savory entree. As one of the most loved desserts globally, cheesecake has been varied into numerous versions and even the version where you can nail the cake without a super essential ingredient in baking: eggs! 

How can we manage to make an egg free cheesecake, you wonder? Well, it’s time to dig into this article for the answer!

1. Classic Egg Free Cheesecake Recipe

The best recipe for egg free cheesecake

Ingredients

  1. Crust
  • 150 grams of cracker crumbs, approximately 28-30 pieces of Graham crackers. You can choose different kinds of crackers as long as it matches your filling.
  • 100 grams of melted unsalted butter
  • 50 grams of granulated sugar for extra sweetness

2. Filling

  • 120 ml of full-fat heavy cream 
  • Four tablespoons of cornstarch
  • Four tablespoons of water
  • 600 grams cream cheese
  • 100 grams of granulated sugar
  • 120 grams of sour cream
  • 400 grams of condensed milk
  • One coffee spoon of lemon juice extract
  • Two teaspoons of additional vanilla extract
  • Strawberry sauce or blueberry sauce for serving (optional)

Instructions

This article will show you three recipes on how to make eggless cheesecake. First up is the original baked cheesecake without egg. Make sure you keep in mind these instructions carefully, as it will be the perfect base for you to nail the other recipes.

Crust 

Prepare a springform pan lining with decent parchment paper, so the crackers are later evenly distributed.

To create the perfect no bake eggless cheesecake base, you will need to create a mixture of Graham crackers, butter, and sugar. Put them all together in a bowl, smash and blend them until you receive a smooth, blended texture with tiny soft cracker grains.

Push the crumbs into the pan and evenly stretch it out as well, so the area is all covered with crumbs. Depending on how high and dense you want the base to be, put in the appropriate amount of crumbs and make sure to push it tightly to the pan’s bottom. A little tip for an excellent base set up is to use a cup or a glass to push things down.

Refrigerate the crust once you have it done to make a perfect condition for the filling to fill in.

Filling

Step 1: Set the oven

The perfect temperature for baking egg free cheesecake is 350°F, so make sure you preheat the oven before moving onto the next steps.

Step 2: Prepare the compounds to make the cream cheese

We will start with whipping the cream first. To fasten and ensure the quality of the blended cream, use an electric mixer to mix it in 1-2 minutes after having poured the cream out in a bowl.

In another bowl, pour in cornstarch and water. Manually combining them will show the best result for this compound. 

Next up, set out cream cheese and beat it with a low-speed-mixer for 4 minutes until you find a smooth, lump-free surface. Feel free to add some sour cream to make the compound more likely to how you want it to taste. Pour in 1-3 teaspoons of condensed milk and beat them up altogether until you find a smooth mixture.

For more condensation required, you should pour in some more whipped cream and foil it with a spatula. After that, blend everything again and drop the mixture onto the crust. Remember to tap the cream gently onto the crust surface to ensure no excess air is there to create bubbles.

To keep water from finding its way to the cake, you should put the cheesecake on an aluminum foil, wrap it with the foil’s sides, and put the cake pan to the roasting pan. Then, pour in hot water so as water reaches halfway compared to the cake pan. 

Cook the cake for 45 minutes. At this point, you will notice the crust gets puffed a bit while the filling turns pale. Continually leave the cake in an off oven to have it cooked even but cooled down at the same times for another 45 minutes.

After one hour and a half, remove the eggless cheesecake out of the oven. At this point, you will find the cake’s center has a wobbly texture, but it is totally fine. All you have to do is let it keep cooking on itself on the counter. Finally, let the cake cool down at room temperature and refrigerate it overnight.

When the cheesecake is ready to serve, you can use a hairdryer and blow it thoroughly all over the metal rim to make it easier to be removed out of the cake. Gently transfer the cake from the pan to the plate, and there you go, a lovely, decent egg free cheesecake.

2. Egg Free Lemon Cheesecake Recipe

Egg Free Lemon Cheesecake Recipe

Suppose you follow the instructions of making the classic, traditional eggless baked cheesecake. In that case, the two variations of it: lemon and pumpkin, only require a little more ingredients and effort to make!

Ingredients

The list of ingredients for making eggless lemon cheesecake is the same as traditional ones but with some additional elements, including:

  • One tablespoon of lemon zest – if you don’t have a lemon zester, utilizing the cheese grater is not a bad idea. Or you can shop for premade lemon zest at your local store.
  • ½ cup of lemon juice
  • One teaspoon of lemon extract (optional)

Instruction

Following the pre-given instructions, you will only need some modifications to make egg free lemon cheesecake. Prepare a bowl and juice in a lemon with its zest. This compound will be mixed into the cream cheese to give it the fresh, sour flavor of lemon.

When you beat together cream cheese with a mixer, add lemon zest, lemon juice, and lemon extract. Blend until the cream texture is found to be smooth and give no grains.

3. Egg Free Pumpkin Cheesecake Recipe

Egg Free Pumpkin Cheesecake Recipe

Ingredients

Egg free pumpkin cheesecake still uses all critical ingredients in making a cheesecake, but it mainly has some extra elements to spice up the pumpkin flavor:

  • ⅓ of pumpkin purée
  • Two teaspoons of pumpkin spice mix
  • Ginger biscuits (instead of Graham cracker) – ginger will automatically enhance the flavor of pumpkin.
  • One teaspoon of cinnamon
  • One teaspoon of bourbon (optional)

Instructions

Egg free pumpkin cheesecake making requires you to add pumpkin flavor into the cream cheese before setting the mix into the oven. All you have to do is beat up cream cheese, pumpkin purée,  pumpkin spice mix, and cinnamon using an electric mixer until you find a slightly pale orange color appearing in the filling. Then you can pour the no egg cheesecake filling

on the pie crust, which is preferably made with ginger biscuits, spread it evenly, and cook it in the oven under the same guideline.

What Are The Notes To Remember While Baking Egg Free Cheesecake?

  • As easy as cheesecake can be made, the perfect ending result depends on how well you plan things before creating the cheesecake. Take time and plan everything before getting your hands-on business.
  • All of the ingredients making the cheesecake must be at room temperature. If you use any element left in the refrigerator’s freezer, make sure to defrost them before mixing them with other ingredients.
  • Maintain the cooking time so that you don’t over bake your cake.
  • One tip to have an excellent cut on cheesecake is to use a knife that has been dipped in hot water a few seconds ago. Wipe it dry, and it will cut your pie with ease.
  • If you have some leftover cheesecake, freeze cheesecake is an option you can do to store it for a long time in the refrigerator. Make sure to wrap it decently with plastic wrap to lock in the cake’s moisture.

Frequently Asked Questions

What Can Replace Eggs In Cheesecake?

Eggs are one of the most crucial ingredients for baking as a great thickener, binder in moist cake texture. However, if you cannot consume eggs or eggs have been running out lately, there are still alternatives to substitute eggs in baking, such as:

  • Chickpea Flour: It is a kind of flour with a tremendous amount of protein as an egg and can be used as a binder and thickener like egg. Many sweet treats taste better with chickpea flour as the combining factor, like cookies, biscuits, scones, etc.
  • Yogurt & Silken Tofu: The combination of tofu and yogurt comes in handy when replacing eggs in muffins and cakes. Without any additional flavor, this combo can add a decent density to your recipe without generating any extra unwanted flavor.

What Are Egg Substitutes For Cheesecake?

Cheese filling is the most visible element in a  no bake cheesecake that usually determines whether the whole cheesecake is good or not. Eventually, depending on how you want the cheesecake taste to be, you can feel free to choose any cheese that matches your preference.

From cottage cheese to ricotta cheese or goat cheese, and cheese with the correct executing can create a stunning plate of no egg cheesecake recipe.

Can Half Fat Cream Cheese Be Used To Bake Cheesecake?

Half fat cream cheese can be used to bake cheesecake if you fear that the fat content might get too high. However, if you use this kind of cream cheese, balance the portion of other ingredients to make it match with half fat reduction.

The use of half cream cheese also affects the answer to “How long can cheesecake sit out?”. Since half fat cream cheese is not as dense as the original one, it will cause the cake to melt sooner, making you have it in mind not to have your cake fall out.

The Final Words

Classic egg free cheesecake

And that’s a full instruction on how to create a stunning egg free cheesecake. Not only can you get your hands on the original recipe, but you have also learned two vegan cheesecake recipes to spice up the cake. 

We hope you can fully execute a no egg cheesecake successfully after reading the article. Thank you for reading this article, and we will see you soon!

Kevin Richard
 

Hi all! I’m Kevin. I spend plenty of time in the kitchen every day because I love cooking healthy and delicious foods for my family and friends. Cooking gives me a chance to be creative and fun. It’s also one of the most meaningful ways to express my love and take care of my little family.

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