Cheesecake Without Eggs
Servings: 10
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the Crust
- 2 cups graham crackers
- 1/2 cup salted butter melted
- 1/3 cup fine caster sugar
- 1 teaspoon vanilla extract
Ingredients for the Filling
- 1/2 cup full-fat heavy cream whipped to medium peaks
- 1/4 cup cornstarch
- 1/4 cup of water
- 24 ounces full-fat cream cheese softened at room temperature
- 1/3 cup fine caster sugar
- 1/2 cup sour cream room temperature
- 1 can of sweetened condensed milk
- 4 teaspoons lemon juice
- 1 tablespoon vanilla extract
Instructions
- To start, preheat your oven to 350ºF (180ºC). Then, line a springform baking pan with non-stick baking paper on the base. Line the sides with non-stick baking spray or brush it with additional melted butter. Set aside the prepared pan until its needed.
- Then, make sure to get all of the ingredients to room temperature. Start by removing the hard ingredients first to allow them time to soften.
- Measure out the remaining ingredients into bowls so you can quickly assemble your mixtures.
- To make your crust, add the graham crackers to a food processor and pulse until you have a fine crumb. You can also crush them in a ziplock bag or bowl.
- Add the rest of the ingredients and mix until you have a uniformly wet crumb mixture.
- Next, press the crumbs into the lined cake pan. Make sure they are pressed up slightly against the edges as well. Use the back of a flat measuring cup or mug to flatten the crumbs and pack them in tightly.
- Finally, pre-bake the crust for roughly 8-10 minutes. Once it starts browning slightly, remove it from the oven and allow it to cool completely.
- To make the eggless batter, you can whip the heavy cream to medium peaks if you haven't already.
- In a small bowl, whisk together the cornstarch and water until you have a smooth lump-free slurry. Set this mixture aside for a bit.
- Then, in a large bowl, beat the cream cheese until you have a smooth creamy mixture. Add the sugar and sour cream. Mix the ingredients together on low to prevent them from spilling everywhere.
- Next, add the condensed milk in a thin stream while the mixer is running on low. Keep mixing for about 2 minutes. And finally, add your flavoring ingredients with the smooth cornstarch slurry.
- Beat all of the ingredients to get a uniform batter. Finally, carefully fold in your whipped cream with a spatula.
- Gently pour the batter into your crust and smooth the top with a spatula.
- Bake your cheesecake for roughly 40 minutes or until it is fully done. You can check the doneness by doing a jiggle test. If shaken, only the inner inch or two should jiggle.
- Once your cheesecake has been baked, turn off the oven and allow it to cool inside for 1 hour. Then, place it at room temperature to cool for another hour.
- Lastly, wrap the entire pan with plastic and place it inside the fridge. Allow the cheesecake to set for at least 6 hours, but preferably overnight.
Notes
- The cornstarch slurry is what acts as the thickening agent (egg substitute) in this recipe. If you don't have any cornstarch on hand, you can also use any of these alternatives. Arrowroot powder, potato starch, and tapioca starch work the best.
- The sour cream adds a lot of needed tanginess. But, if you want a purely sweet cheesecake, replace it with regular cream (unwhipped).
- Removing the cheesecake from the pan is super easy. But, you have to work gently. First, run a sharp thin blade along the side of the crust. Then, unclasp the side and remove it completely. Loosen the base from the crust and lift it off using spatulas. Place it on your cake pan and serve.
