This recipe makes the BEST Eggless Cheesecake you will ever try! It’s wonderfully creamy and silky, and it’s also one of the easiest to make! A delicious and melt-in-your-mouth classic dessert that will leave everyone asking for seconds. Must try!
I am so excited about today’s recipe. This really is the BEST Eggless Cheesecake ever!!!
I have to confess that I felt a little intimidated to develop this recipe, so I put it off for quite some time until my daughter asked me if she could have cheesecake for her birthday. Of course, I got a little surprised by her request, but I knew right away that I had to develop the most delicious cheesecake recipe for my daughter.
So, I did it! I was so pleased with the way this came out. I mean, not only did it look beautiful, but it tasted even better.
This is one of the richest, most decadent recipes I’ve ever shared with you all. This cheesecake means business.
This Eggless Cheesecake is luscious, rich, creamy, and smooth! No sinking, no cracking center. Cheesecake perfection in every sense of the word…As I said, this cheesecake means BUSINESS.
3 – Prepare the Pan
Grab two large pieces of heavy-duty foil, place your springform pan on top, and fold the sides tightly around it to keep water from seeping in. OPTIONAL: After folding the foil on the pan, I also like to wrap the springform pan with a slow cooker liner. I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot.
4 – Pour the Filling into the Prepared Pan
5 – Prepare the Water Bath
Put the cheesecake in a large roasting pan and pour hot water in (avoiding the cheesecake, of course) until it’s about halfway up the sides of the cheesecake pan.
6 – Bake
Bake it until you notice the edges are slightly puffy, but the center is still pale. It’ll be about 40 minutes but keep an eye on it toward the end to be sure not to overbake it, or it will crack. Then you’ll turn off the oven, leaving the cheesecake inside, for another 40 minutes.
4 – Chill
Remove the cheesecake from the oven after the second 40 minutes, remove it from the water bath and foil wrapping, and let it cool at room temperature. After it is cooled, cover and refrigerate it for a minimum of six hours, overnight is better.
Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to bake and a long time to chill and set.
Make sure all your ingredients are at room temperature. Also, Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Leaky pans are a cheesecake’s arch-nemesis. After many years of cheesecake making, I have concluded that most springform pans leak, so to avoid water leaks, I like to wrap the springform pan with a double layer of heavy-duty foil and then a slow cooker liner. To do so, I place the springform pan in the middle of the slow cooker liner, grab all that excess baggage, wind it up, and tie the end with a knot, covering the underside and coming all the way to the top.
Avoid overbaking the cheesecake or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to cook as it cools on the counter.
Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will all affect baking time, so keep an eye on things.
To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
Allow the cheesecake to chill for at least 6 hours in the refrigerator before attempting to cut.
Do you want to cut the perfect cheesecake slice? Use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.
Can I half the recipe and make a smaller cheesecake?
You can certainly can but it’s very important that you adjust the baking time accordingly.
How Can you Tell When Cheesecake is Done Baking?
You will notice that the edges are just barely puffed, but the filling is pale—you’re not looking for golden brown. Meaning, that the top of the cheesecake should no longer look glossy and wet, but overall have a more matte appearance on top.Also, the outer part of the cheesecake has to look set and the center of the cheesecake has to still be a little jiggly, but not look too liquidy.
Can I skip the water bath?
You can absolutely make a cheesecake without a traditional water bath. Keep in mind if you skip the water bath you take the risk of overbaking the cheesecake and having a less silky texture. Also, the edges will brown. If possible, I recommend doing the water bath.
You can store your Eggless Cheesecake covered and in the refrigerator for up to five days.
Eggless Cheesecake can be frozen for up to three months.
When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake.
The recipe was originally posted in April 2018, and more tips were added in July 2021.
Because it thickens and has a creamy texture, fat cream cheese is a great egg alternative. It will assist in preventing your cheesecake from becoming too dense or heavy. Fat Cream Cheese's nutritional value is really good.
Cheesecakes have either gelatin or beaten eggs in the recipe as setting/thickening agents, so you need one or the other for it to set up as a cake, or it will just be cheesecake soup. There are many “no bake” cheesecake recipes that don't use eggs but they use gelatin instead.
As Bon Appétit shares, using too many eggs when making cheesecake can cause a big divot in the middle of the dessert. Because eggs add a luscious, creamy texture to custards and cheesecakes, some bakers might be tempted to fold in another yolk or two.
They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.
Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.
Omitting eggs won't change the flavor so much as it totally change the texture. Eggs provide moisture and act as a binder. If you don't add eggs, you are basically creating shortbread cookies, which are dry and crumbly.
Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.
Baked cheesecakes need to contain some egg as the egg thickens the cheesecake mixture as it bakes, in a similar way to a baked custard, so it is possible that you are more sensitive to the egg flavours within the cheesecake or maybe did not add quite enough flavouring (such as vanilla).
First of all, however, let's get one thing out of the way—there are exactly zero actual vegan cheesecake flavors on The Cheesecake Factory dessert menu, though there are a few viable choices when it comes to appetizers, lunch, dinner, and sides.
Eggs give custards and cheesecakes their extra smooth and rich texture, but don't go overboard. In fact, adding too much egg to your recipe will cause the dreaded "cheesecake canyon" on the surface.
Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.
No-bake cheesecakes should be stored in the refrigerator to keep them fresh and prevent spoilage. Here are some tips for storing no-bake cheesecakes: Cover the cheesecake with plastic wrap or foil to prevent it from drying out or absorbing any odors from other foods in the fridge.
Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture.
Applesauce. Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.
Egg allergy is unique in that 70 to 80 percent of egg-allergic patients may tolerate egg that has undergone extensive baking (greater than 350 degrees F for 30 minutes, called “baked egg”) and are thus able to consume baked egg in pastries, breads, and cakes.
With its mix of protein, fat and water, cream cheese also can be subbed in for an egg where binding is required. Use 1-1.5 tablespoons in place of each egg, if you're replacing a medium or large egg, respectively. Try it in a classic chocolate chip cookie recipe and be amazed.
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