You’ll be pleasantly surprised to know that cheesecakes are extremely easy to convert into eggless recipes. This eggless cheesecake is a straight swap of the “regular” Vanilla Cheesecake on LinsFood.
All I did, was replace the eggs with buttermilk (or use yoghurt), and baked it for slightly longer. So, so easy.
In fact, it’s so easy, that I gave Sapphire, who’s 15, the instructions, and she did everything herself.
If you’ve been following me a while, you’ll know that 2 of my kids are allergic to eggs. They are slowly growing out of it, but it’s still there, so over the years, we’ve been converting a few favourite recipes into eggless ones.
Egg Free Cheesecake or Custard Cake?
Want to hear something funny?
As far as my oldest is concerned, this is custard cake! Thanks to my late husband, who made no secret of his abhorrence of all things cheese, my oldest can’t get past the word either!
So Sapphire and I call it custard cake, wink, wink. I did almost let it slip once, but managed to fudge my way through it! Phew! And let’s hope he doesn’t see any of my social media posts this week! 😉
Eggless Vanilla Cheesecake Recipe
Anyway, as mentioned above, this is the eggless version of what my friends call,
the best cheesecake they’ve ever eaten!
Who am I to dispute gospel?
Cheesecakes are generally, easy recipes, and today’s egg free cheesecake is no different. This is what we’ll be doing:
- First, we make the biscuit base (10 minute baking time).
- Then we make the cheese filling.
- Bake for 1 hour 20 minutes.
- Leave to cool in the oven, for another hour.
- Then it goes in the fridge for overnight chilling.
What Cheese to use for our Eggless Cheesecake?
This particular eggless vanilla cheesecake recipe calls for good old cream cheese. I guess the most well known brand is Philadelphia, but I just tend to use the local supermarket own brand version, which is always cheaper, but exactly the same. I use Waitrose full fat cream cheese.
Look out for more eggless cheesecake recipes using ricotta and even mascarpone.
Can Half Fat Cream Cheese be used to bake Cheesecake?
Absolutely! And the good news is, you don’t have to compensate for the reduction in fat by adding anything else. Your cheesecake will be just as delicious, with much less fat!
Right then, who’s up for baking some cheesecake? You know what I always say, time to get those aprons on!
More Eggless Desserts on LinsFood
More Cake Recipes on LinsFood
♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! 😉 Thank you! ♥
And if you make the recipe, share it on any platform and tag me @azlinbloor.
Eggless Cheesecake Recipe (aka Eggless New York Cheesecake)
- tabletop mixer or handheld beaters and bowl
- 9" (23cm) cake pan
- 200 g (7 oz) plain digestive biscuits (you can use your favourite biscuits here too. Ginger ones are always nice)
- 100 g (3.5 oz) butter, melted
- 900 g (2 lb) full fat cream cheese
- 250 g (8 4/5) oz caster sugar (slightly finer than granulated)
- 250 ml (1 cup) buttermilk (or plain yoghurt)
- 125 ml (1/2 cup) full fat evaporated milk
- 2 Tbsp plain flour
- 2 Tbsp cornflour cornstarch in the US
- 2 tsp vanilla paste
- 2 tsp fresh lemon juice
- You must bake your cheesecake the day before you are planning to serve it.
- Preheat oven to 200˚C (390˚F/180˚C Fan).
- Grease, line and grease again, a 9 inch/23cm springform tin, including the sides.
- I like to do this in a food processor as it’s so much easier and quicker. Place the biscuits in the food processor and pulse to get fine crumbs.
- Add the melted butter (through the feed tube if you have one) and pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.
- Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
- Bake in the oven for 10 minutes. When done, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.
- In a tabletop mixer (or large bowl with handheld whisk), beat the cream cheese on medium-low until creamy for 1 minute. Add the sugar gradually during this minute in 2 additions.
- Next, add the two flours, scraping down the sides if you have to.
- Add vanilla, lemon juice and then the yoghurt, whisking for only about 30 seconds.
- Finally, add the evaporated milk and whisk till just mixed, about 20 seconds. Don’t over beat. Check for lumps, squash the bigger ones with a wooden spoon but don’t worry about it too much.
- Pour the mixture into the prepared tin gently.
- Bake at the initial high temperature for 20 minutes. This aids the rise.
- Reduce the temperature to 110˚C(230˚F/90˚C Fan) and bake for another hour. When done, the cake should still have a wobble in the middle.
- Let it cool in the oven with the door slightly ajar for 1 hour.
- Then cool completely at room temperature on your kitchen counter.
- Finally, cover loosely with foil and refrigerate overnight. Serve straight from the fridge.
- The total time does not take into account the total chilling time.
- When cutting cheesecakes, it’s a good idea to warm the knife in hot water, dry, then cut. Wipe between each slice. This will make your slices neat and clean looking.