Baked cheesecake is a beloved dessert known for its creamy texture and rich flavor. This eggless version proves you don’t need eggs to achieve that classic smooth, dense cheesecake feel. Using simple substitutes and a gentle baking method, it’s perfect for those with egg allergies or anyone seeking a slightly lighter treat.
Ingredients
- 200g (7 oz) digestive biscuits or graham crackers, crushed
- 100g (7 tbsp) unsalted butter, melted
- 600g (21 oz) cream cheese, softened
- 200g (1 cup) sour cream, at room temperature
- 150g (3/4 cup) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch (cornflour)
- 120ml (1/2 cup) plain yogurt or Greek yogurt
- 2 tbsp lemon juice (freshly squeezed)
- 1/4 tsp salt
Instructions
- Prepare the crust: Preheat your oven to 160°C (320°F). Mix the crushed biscuits with the melted butter until evenly combined. Press the mixture firmly into the base of a 9-inch (23 cm) springform pan, creating an even layer. Bake for 10 minutes, then remove and set aside to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the sugar and continue mixing until fully incorporated.
- Add the wet ingredients: Mix in the sour cream, yogurt, vanilla extract, lemon juice, and salt. Beat on low speed until just combined to avoid incorporating too much air, which can cause cracking.
- Thicken the filling: Sprinkle the cornstarch over the mixture and fold it in gently but thoroughly. This will help stabilize the cheesecake during baking without eggs.
- Pour and bake: Pour the filling over the pre-baked crust and smooth the top with a spatula. Place the springform pan on a baking tray and bake at 160°C (320°F) for 50-60 minutes. The edges should be set but the center will still slightly jiggle when you gently shake the pan.
- Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This prevents sudden temperature changes that can crack the surface.
- Chill thoroughly: Remove from the oven and cool to room temperature. Then cover and refrigerate for at least 6 hours, preferably overnight, before serving. This allows the texture to firm up properly.
- Release and serve: Run a knife around the edges before unclipping the springform pan. Slice with a hot, dry knife for clean cuts.
Tips
- Substitutions: If you don’t have sour cream, you can use full-fat Greek yogurt or crème fraîche as alternatives. For the crust, gluten-free biscuits work well for a gluten-free version.
- Prevent cracks: Avoid overmixing the batter and bake at a low temperature. Using a water bath is optional but can help maintain even heat and moisture.
- Storage: Keep cheesecake refrigerated, covered tightly with plastic wrap or in an airtight container to prevent drying out or absorption of fridge odors.
- Common mistakes: Don’t rush cooling or slicing; cutting too soon can cause the cheesecake to fall apart. Also, ensure ingredients like cream cheese and sour cream are at room temperature for smooth mixing.
Serving Suggestions
This eggless baked cheesecake pairs wonderfully with fresh berries such as strawberries, blueberries, or raspberries. A drizzle of fruit compote or a spoonful of lemon curd adds a refreshing contrast to the creamy texture. For a richer experience, serve with a dollop of whipped cream or a dusting of powdered sugar. It also makes a lovely base for a chocolate ganache topping or a caramel sauce drizzle.
Variations
You can customize this eggless cheesecake recipe in many ways. For a citrus twist, add finely grated lemon or orange zest to the filling. To make a chocolate version, fold in 100g of melted dark or milk chocolate once the cream cheese is smooth. For a vegan adaptation, replace the cream cheese with a plant-based cream cheese alternative and use coconut yogurt instead of dairy yogurt or sour cream. Adding a teaspoon of instant espresso powder to the batter gives a subtle mocha flavor, perfect for coffee lovers.
Storage and Reheating
Store leftover cheesecake in the refrigerator for up to 4-5 days, tightly covered to prevent drying out. It’s best served chilled, so avoid reheating. If you prefer it slightly less cold, remove it from the fridge 15-20 minutes before serving. Cheesecake can also be frozen for up to 2 months; wrap it well in plastic wrap and then foil to protect against freezer burn. Thaw overnight in the refrigerator before serving. Avoid microwaving as it can alter the texture and cause separation.
Frequently Asked Questions
Can I use other thickeners instead of cornstarch?
Yes, tapioca starch or arrowroot powder can be used as substitutes for cornstarch in this recipe. Use the same quantity, but be aware that arrowroot thickens more quickly and at lower temperatures, so mix it in carefully to avoid clumping.
Why does the cheesecake jiggle in the center when it’s done?
The slight jiggle indicates that the center is just set but not overbaked, which prevents dryness. The cheesecake will firm up as it cools and chills in the refrigerator. Overbaking can cause cracks and a crumbly texture.
Is this recipe suitable for vegans?
This recipe as written is not vegan because it contains dairy products like cream cheese, sour cream, and yogurt. However, you can make it vegan by using plant-based cream cheese and nondairy yogurt alternatives. Keep in mind that texture and flavor may vary slightly.
Can I make this cheesecake without a springform pan?
While a springform pan makes removal easier, you can use a regular cake pan lined with parchment paper. To remove the cheesecake, chill it thoroughly, then invert it carefully onto a serving plate. Using parchment helps prevent sticking.
How do I prevent cracks on the cheesecake’s surface?
Cracking is often caused by overmixing, overbaking, or rapid temperature changes. Mix the batter just until smooth, bake at a low temperature, and cool the cheesecake gradually in the oven with the door ajar. Using a water bath can also help maintain even moisture and temperature.
Can I add flavors like chocolate or fruit to the batter?
Yes, adding melted chocolate or fruit purees is possible. For chocolate, fold in melted but cooled chocolate after the cream cheese is smooth. For fruit, swirl in a puree gently before baking. Avoid adding too much liquid as it can affect the texture and baking time.
With these tips and variations, this baked cheesecake without eggs recipe offers a delicious and accessible alternative to traditional cheesecakes. It’s creamy, stable, and adaptable, making it a perfect dessert for many occasions.
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