This creamy, baked eggless cheesecake is a straight swap of the “regular” Vanilla Cheesecake here on LinsFood. You’ll be pleasantly surprised to know that cheesecakes are extremely easy to convert into eggless recipes.
Estimated reading time: 10 minutes
Table of contents
- Eggless Cheesecake
- Ingredients We’ll Need
- Equipment
- Eggless Cheesecake Recipe
- What Cheese to use for our No-Egg Cheesecake?
- Cheesecake Topping or Sauce
- Water Bath for Baked Cheesecakes
- Can we use Half Fat Cream Cheese?
- Bake the Best Eggless Cheesecake!
- How long will it Keep?
- More Cheesecake Recipes
- More Eggless Desserts on LinsFood
- Images by LinsFoodies
Eggless Cheesecake
All I did, was replace the eggs with buttermilk (or use yoghurt), and baked it for slightly longer. So, so easy. And what we have is a dreamy no egg cheesecake with the creamiest texture. You’ll be licking all the crumbs!
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. Because of that, over the years, we’ve slowly been converting a few favourite recipes into eggless ones.
So do you have to put eggs in cheesecake? Absolutely not! Cheesecakes are perfectly fine without eggs and some of the easiest recipes to convert.
Ingredients We’ll Need
So we’ve got 2 parts to the recipe: the base and the filling. Full recipe is at the end of this post, but let’s take a look briefly.
The Base
- digestive biscuits – if digestives are not to your taste, you can use other types of biscuits too, ginger ones are a favourite of mine. And I know that many love a Graham cracker crust!
- salted butter – I’m a fan of the flavour that salted butter gives me in all my baking and cooking, instead of adding a pinch of salt.
The Filling
- full fat cream cheese (low fat works too)
- caster sugar (slightly finer than granulated)
- buttermilk (or natural yoghurt or soured cream)
- evaporated milk
- plain flour (all purpose)
- cornflour (cornstarch in the US)
- vanilla paste or vanilla extract
- fresh lemon juice
Equipment
The best cake pan to bake cheesecakes in are springform pans. This is so there is no sliding and messing up your cheesecake when it’s time to get it out. This is what I use and you can get it on Amazon (affiliate link).
I love using a stand mixer, it makes baking such a joy. I have a big titanium one that I treated myself to many Christmases ago. This is very similar to what I have (mine’s no longer in production).
However, if you don’t have the budget, nor the space in your kitchen for it, a handheld electric mixer does the job perfectly well. In fact, I use it a lot for small jobs.
Besides that, you’ll need the usual suspects: bowls, mixing bowl, spatula, teaspoons and tablespoons (if needed), measuring cups and most definitely, a weighing scale.
Eggless Cheesecake Recipe
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 layer (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 the eggless cheesecake goes in the refrigerator for overnight chilling.
Easy, right?
What Cheese to use for our No-Egg 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.
Cheesecake Topping or Sauce
You can do almost anything when it comes to topping a vanilla cheesecake. Use fresh fruit like strawberries, raspberries or even fruit from a can like canned peaches in syrup.
However, my favourite way is to top it with a simple fruit sauce or compote like this strawberry sauce.
Water Bath for Baked Cheesecakes
What happens if you don’t bake cheesecake in a water bath? Apart from cracks on the surface, not a whole lot. I’ve seen some food sites saying that your cheesecake may overcook or even curdle, I haven’t had that unfortunate experience ever.
Call me lazy but half the time, I can’t be bothered with water baths when baking cheesecakes, unless I’m baking them for clients. The odd crack on the surface doesn’t bother me, if the cake is for the family. When you think about it, most cheesecakes are covered with a topping, no?
However, if you prefer a pristine smooth eggless cheesecake top, by all means, bake your cheesecake with an oven proof dish like a baking tray filled with water, on the lowest shelf.
Then, when the egg free cheesecake is done, leave the water in the oven as the cake cools down with the door ajar.
Can we use Half Fat Cream Cheese?
Absolutely! And the good news is, you don’t have to compensate for the reduction in fat by adding anything else.
Your eggless cheesecake will be just as delicious, with much less fat!
Bake the Best Eggless Cheesecake!
- Think ahead! Cheesecakes want to be made ahead, whether you are making a baked cheesecake or a no-bake cheesecake. The actual hands on and baking time isn’t all that long. But after that, the cheesecake needs to cool down to room temperature, then it needs to chill in the fridge, preferably overnight.
- Take all your cheesecake ingredients out about 30 minutes before you start. This is because you want them all to be at room temperature.
- Do not overbeat your ingredients; always use a low speed when mixing cheesecake ingredients. This can encourage cracks upon baking by creating too many air pockets. Which is why you’ll see me giving you 20 -3- seconds whisking times.
- If you have too many air bubbles in your cheesecake mixture, just give your cake pan a few gentle taps on your kitchen counter to release them.
- To avoid cracks, we also don’t want to overbake our cheesecake. The middle half wants to have a wobble. It will continue baking slightly as it cools down, and of course, we’ll be placing it in the fridge to harden.
- Cutting your cheesecake – we don’t want to spoil our work of art with messy cheesecake slices, do we? So this is what we do. When it’s time to slice your cheesecake, have a bowl or a tall steady glass filled with very hot water, at hand. Then, dip your thin and sharp knife in for a few seconds the first time around, to heat it. Dry your knife with kitchen paper, then slice your cheesecake. Wipe your knife before slicing again. Then dip your knife, wipe and slice. Dip your knife every couple of slices to heat but wipe after every slice.
How long will it Keep?
This eggless vanilla cheesecake will last in the fridge for up to 4 days.
It also freezes very well. Just wrap your cold cheesecake in aluminium foil and place in the freezer and consume within 1 month.
What I do is freeze the individual slices, either in foil or plastic wrap. That way, I can defrost what I need.
Right then, who’s up for baking some cheesecake? You know what I always say, time to get those aprons on!
Oh, wait, want a chocolate cheesecake? Check out the gallery below!
More Cheesecake Recipes
Eggless Mango Cheesecake Eggless Christmas Pudding Cheesecake Eggless Baileys Chocolate Cheesecake Eggless Blueberry Cheesecake
More Eggless Desserts on LinsFood
Head on over to the Eggless Recipes page for more egg free recipe, from cakes, to puddings to cookies.
Completely Eggless Tiramisu 
Eggless Lemon Curd 
Eggless Chocolate Brownies Eggless Dorset Apple Cake
Images by LinsFoodies
Juhi 
Kirpal 
Akshi Bindi
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.
Lin xx
Eggless Cheesecake Recipe (aka Eggless New York Cheesecake)
Equipment
- tabletop mixer or handheld beaters and bowl
- 9" (23cm) springform cake pan
Ingredients
The Base
- 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
The Filling
- 900 g full fat cream cheese
- 250 g caster sugar (slightly finer than granulated)
- 250 ml buttermilk (or plain yoghurt)
- 60 ml full fat evaporated milk
- 3 Tbsp plain flour
- 3 Tbsp cornflour cornstarch in the US
- 2 tsp vanilla paste or extract
- 2 tsp fresh lemon juice
Instructions
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.
The Base
- 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.
The Filling
- 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.
- Double wrap the base of your cake pan in aluminium foil. This is to prevent the cake mix from dripping onto your oven flour if your cake pan isn't completely sealed.
- 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.
The Next Day
- Carefully loosen the sides of your springform cake pan.
- Then very gently lift the cake off the base. Slide a butter knife very carefully under the baking paper on one side. You'll find the cake comes away very easily after that.
- Place on your serving dish or cake stand, and pour the chilled mango pulp all over.
Have you seen my latest Eggless Cheesecake Recipe?
Notes
- 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.
Wowser, this is the best recipe ever. My son is 15 yrs of age and your Egg Free Cheese Cake is the first Cheese Cake he has ever tried and probably the last as he thinks this is the “Bomb” nothing can beat this.
From one happy mother thank you so much for your recipe. I truly do mean it.
The entire family had no idea and were saying that this is one of the best that I have made. Everyone is now baking this instead of the ones with egg. 🙂
Hey Tracey, you’ve given me a great start to the week with your glowing feedback! Thank you, I am so pleased to hear that your son enjoyed it and thinks it’s the bomb! I’ll always remember my girls’ faces when they had their first bite of our (egg free) chocolate brownies! And yep, no one can tell the difference! Have a great week ahead!
The best eggless cheesecake recipe! I’ve tried all the others that appear on Google’s first page, yours is by far the creamiest and has just the right amount of sweet and slight tangy. Thank you!
My pleasure, Cait. I’m really pleased you think so!
I was recently told to give up eggs, and was crying because I love cheesecakes so much. You are a life saver, this was just like the real thing, even better than anything I’ve ever had from the shops. Thank you Azlin.
My pleasure, Amy, so pleased to have been able to help a fellow cheesecake lover!
What can I use instead of evaporated milk? Thanks.
Hi Rex, you can use regular fresh cream or just use more buttermilk or yoghurt. We have so much cheese in here that it won’t be too sour.
Hi, Tried this amazing recipe…. Used condensed milk in place of evaporated milk… hence reduced the sugar quantity… The result was awesome!!!
Thanks…
Hi Sheetal, I’m really pleased to hear that. Thanks for letting me know.
This was just spectacular no other word for it! My husband’s egg intolerant but I’m a cheesecake lover, so this was a win win! I can’t wait to try the other flavours!
I’m pleased that you guys enjoyed it, Dannie! Thanks for leaving me a comment.
Hi Azlin, I really loved this and it was so easy to make too. Can you do me a coffee flavoured one please. Thanks.
Hi Sally, I’m really pleased to hear that. Fingers crossed, I’ll get the coffee one done in the next couple of weeks – I’ve had so many requests for it.
This was just wonderful! The first time I was ever able to eat cheesecake, and it was everything I dreamed it would be! Do you have other flavours, Azlin? Thank you.
I am so pleased to hear that, Olivia. I remember all too clearly how my girls were the first they tasted it!
Is this cake freezable? Thanks.
Hi Adam, yes it is. Cool it right down to room temperature. If you want to freeze the whole cake for later. Then open freeze for 1 hour to harden the top and sides. Then wrap in foil and freeze.
You can also freeze individual slices by wrapping them in foil, so you only defrost what you need.
Fantastic, I can’t thank you enough for this! Going to try all the other flavours too.
My pleasure, Lizzie.
Fantastic recipe, I’ve used it a few times now, and it will be my go to for any event. Everyone is always wowed by it, and I just serve it up with either a raspberry couli or a mango purée.
I’m so pleased to hear that, Justine, no one can quite believe this is eggless when I make it. I also like to keep it simple. Thank you for letting me know.
Hi
My grandson is allergic to eggs and peanut can I use digestive biscuit for the base of this cheese cake?
Hi Anne, yes, you can. Digestives are perfect for many cheesecakes. I know you will love this.
Hello Azlin,
I want to try out your recipe. I have gone through all the comments and I am really excited to bake this cheesecake although I have a question. Is there anyway I can use real cake instead of thin crust ?
Can I bake without thin crust and later somehow attach this cheese cake on top of my chocolate cake?
Hi Khushi, yes, you can use a real cake as the crust for a cheesecake. You can do one of 2 things:
1. Cut a thin, round portion of your cake to fit the cake pan for the cheesecake. That’s a 9″ pan in this recipe. The thickness is up to you. Then prepare the cheesecake filling and pour it over your cake layer, and bake as per the recipe.
2. Prepare a small portion of your cake recipe, pour a layer into the cake pan and bake for just 10-15 minutes, until the cake batter is set. Place in the fridge while you prepare the cheesecake filling, and pour this over the cake layer, and bake as per the recipe.
Don’t forget to grease the cake pan in both instances.
I hope that helps.
Thank you so much for your reply. with above two methods, will my cake not over bake and hardens ?
No it will be fine. It’ll be moistened by the cheesecake above it. And it’s a pleasure.
Thank you so much Azlin. One last question from my side, my understanding is I can bake Cheesecake well in advance and save it in freezer for many days but when should I take it out and keep it in fridge for bringing it to serving state Or how long it takes to come down from frozen to serving state.
Sorry, I totally missed this comment. I freeze cheesecakes for up to a month. When frozen for too long, I find that it takes on a “freezer/ice” kind of aroma and flavour slightly, even when well wrapped.
2 hours out of the fridge should do, on the kitchen counter. Otherwise, place it in the fridge and leave to thaw overnight.
I made this cheesecake the other day for a combined birthdays celebration for friends, one of whom has an egg allergy. I’ll admit to being nervous about it, but it was amazing! I made a graham cracker crust, and omitted the flour because I prefer a creamy, not dense cheesecake. I had various toppings for people to choose from, and they gave the cheesecake rave reviews. Thank you for this recipe!
Hi Dana, I’m so pleased to hear that, it’s become our standard cheesecake at home because everyone loves it and can’t tell the difference between this and one with eggs.
Thanks this was delicious, really really good. I would like the filling a little firmer, how can I get that? Thanks.
Hi Simone, just increase the cornflour to 4 tablespoons. You could even go for 5 if you like. But a higher amount of cornflour will result in a slightly drier filling which will result in a few more cracks. If you are topping it, this doesn’t matter at all.
Thank you for this. My daughter is allergic to eggs as well. Baked goods she is fine with but around holidays with all the deserts is a struggle. I will be making her one of these very soon.
A pleasure, Josh. I’ll always remember my girls’ reaction when they had their first bite of chocolate brownies, it was the first recipe I adapted. Another favourite of theirs, which we make at Easter, is the totally eggless tiramisu. It contains eggless savoiardi biscuits that we make ahead of time. All our eggless recipes are here: https://www.linsfood.com/eggless-recipes/
Let me know how it goes.
Have you ever tried to make it with dairy free cream cheese?
Hi Tanya, I personally haven’t, but I’ve had a few readers who’ve sent me messages to tell me that they did, successfully.
Hello this recipe was absolutely amazing. One thing I wanted to ask was, it was really crumbly when I was cutting into pieces . Why was that?
Hi Jag, pleased to hear you liked the cake. From what you describe, the cake needs a little more firmness, that’s all. The brand of cheese, flour and the humidity all affect the outcome of cakes. I would just increase the amount of or cornflour and flour by 1 tablespoon, next time you make it.
Simply amazing. Found out a few years ago I’m allergic to eggs. Also allergic to wheat. Never made a cheesecake in my life. Found this recipe and oh my goodness! My wife loves cheesecake and is super picky about it but absolutely LOVED it. I used a cup 4 cup gluten free flower, gluten free graham crackers, and only had low fat evaporated milk…amazing. Theme wife told me not to change a thing. Thank you so much for the wonderful recipe!
Hey Brandon, I’m really pleased to hear that and you are very welcome. Also glad that it turned out well as a gluten free recipe.
You might want to explore the other eggless cheesecakes on this site, as your wife loves them, and the other eggless bakes: https://www.linsfood.com/eggless-recipes/
I baked this one as my birthday cake and it was fantastic. Followed the recipe to the T, except the sugar, which I reduced drastically as we like our desserts not as sweet. Will definitely make again and try other recipes by you. Thank you.
I’m really pleased to hear that, Shanika! Thank you for taking the time to let me know. x
Hi, i want to try this recipe soon. A few questions, as im going to be giving it out, i put the water bath on the lowest shelf in the oven and the cheese cake in the middle shelf? And how long can the cheesecake stay in the fridge for?
Thank you
Hi Simran, yes, water bath on the lowest shelf, and cheesecake on the middle.
The cheesecake can be kept in the fridge for up to 5 days, lightly covered with foil or in a container.
It also freezes very well, for up to a month. I usually freeze half of it, if I think it won’t all be eaten in a few days.
To defrost, just take it out of the freezer and place it in the fridge, the night before you want to serve it.
Hi Azlin, Absolutely lovely cheesecake. But just a quick question I have. In the above post dated 09/11/2020 at 7:46 am, where you mention the water bath, I have made this cheesecake twice now & because water bath was mentioned I actually cooked it in a water bath, i.e. the round springform cheese cake pan was covered with foil around the sides & was placed inside a bigger pan with water in it. But you are saying here – water bath on the lowest shelf, and cheesecake on the middle, so the cheesecake pan doesn’t sit inside the water bath? Is this the correct way of cooking it? If so, I would rather go for this option then to risk water getting into the base of the cheesecake. Or will the cheesecake not be as smooth & velvety if its not actually placed inside the water pan.
Please advise, thank you
Hi Anita, thank you, I’m pleased you think so.
Perhaps I ought to clarify this topic in the post. Traditionally, water baths do mean that the tightly sealed cake ought to sit in water. But I stopped doing that ages ago, as you can’t always guarantee the seal, especially with older cake pans.
So I actually place a pan of water below the cheesecake to provide the steam/moisture to discourage cracking. Technically speaking, it’s not a bath. This is the method I employ when I’m baking cheesecakes professionally, and it always works. I’ll edit the recipe card tomorrow to add instructions for this.
When I make cheesecakes for our enjoyment, I don’t bother with any water. I do end up with a slight crack if I bake it for slightly longer than necessary, but I just cover it with a topping.
I hope that helps.
Hey…just wanted to know what i can use in place of the evaporated milk…also if possible can I use simple full fat milk instead of evaporated one??
Hi Sanya, if you would like to use simple full fat milk, use only half the amount. This is because it’s runnier than evaporated milk, and you don’t want your cheesecake to be too soft.
If you like, you can just use the same amount of yoghurt or buttermilk in place of the evaporated milk, or fresh single cream (that’s about 30% fat).
Hi Lin, I have 500g of cream cheese and want to halve the recipe, what size cake pan should i use and for how long should i bake it?
And can i use normal milk instead of evaporated milk?
Hi Niharika, I say go for around 5″-6″ for the cake pan, and bake for around 40 minutes. The cake wants to still be wobbly, but the sides should have started to come away slightly. Then you know it’s done.
If you are using fresh milk, only half the amount, as it’s so much thinner than evaporated milk. You could just replace the evaporated milk with yoghurt or buttermilk, whatever you are using.
hey
Can you please tell me if condensed milk is a substitute for evaporated milk? also can I add oreos to the mixture and make it cookie flavoured?
also, i have a convection microwave. can I bake it in that?
also, i should be skipping the lemon juice for cookie based?
Hi Ria, no, condensed milk is not a substitute for evaporated milk, as it’s thicker, and sweet. Evaporated milk does not have sugar in it. You can subsitute the evaporated milk with either cream (fresh or UHT) OR just plain yoghurt (or buttermilk).
Yes, you can pulse your oreos before adding them into the filling, and yes, skip the lemon juice.
And yes, you can bake in a microwave oven using the convection setting. I would check the cake after 50 minutes, to see if it’s done, as microwaves can run a little hotter.
This came out simply amazing, thank you! Any chance of an eggless pumpkin cheesecake recipe?
A pleasure, Melissa. Eggless pumpkin cheesecake and coffee cheesecake on my list to make asap!
substitute for full fat evaporated milk
You can use cream (about 20-30% fat. But it’s just better to use buttermilk, yoghurt or soured cream.
If I take 1/3 quantity do I need to change my baking time And degree also and how much
In India we have corn flour is it good as corn starch
Hi Sonal, If you are only using 1/3 of the recipe, you need to:
1. use a much smaller cake pan, no bigger than 4″ in diameter.
2. bake it for a shorter time. In step 7, bake it for 15 minutes. Then in step 8, bake it for 30 minutes.
You know, you can freeze this cheesecake. So you could bake the full amount, and then, cut slices, wrap in foil, and freeze until needed. For up to 1 month.
Cornflour/cornstarch – this is white and powdery. Not the same as corn flour (2 words), which is yellow in colour. The yellow one is called makki ka atta in India, and you don’t want that.
So look for the white, smooth, powdery cornflour, what you would use for thickening purposes.
Thank you so much I tried it turned out amazing
I’m pleased to hear that, Sonal! You might fancy trying the eggless mango cheesecake too: https://www.linsfood.com/eggless-mango-cheesecake/
And look out for the blueberry one that’s been requested.
Hi i made the cake with the given measurements and instructions and it turned out amazing, but it was too much in quantity, i dont have a 4″ pan can i use a 7″ pan and make a thin layer with 1/3 the measurements? If yes the can you help me with the timings and also can i pull up the crust on the sides as well?
Hi Twina, 1/3 of the cake is going to give you a very, very thin layer, I honestly don’t think that it’s going to work. You know this cake freezes very well? You could just slice the cake up individually and freeze it for up to a month in individual portions.
You can bring the crust up to the side, just double the amount in the recipe, and bake for the same time.
I tried the cheesecake with condensed milk and it came out really good…if I place it in the middle rack do I keep the upper heating rod of my OTG off and bake with only the lower heating rod on?
Hi Rachana, glad to hear that. Yes, definitely only the bottom heat. The top heat will brown your cheesecake, and you don’t want that.
Hi Azlin, awesome recipe…. can I substitute more cream instead of yogurt/buttermilk, if yes, then how much quantity?
Thanks
It’s just that it’s night 2am where I live and I didn’t realize that I forgot to pick yogurt for this recipe.. so was wandering what can I substitute it with? Thanks a lot
You can, but your cake will be missing the slight sour flavour from synonymous with cheesecakes, although we do have lemon juice. Use the same amount as what you are using.
Azlin.. can I use buttermilk substitute which is milk with 1 tbsp lemon.. it’s curdled and buttermilk consistency now. That’s what google showed as an option. Thank you for an early reply
Yes, definitely. I was going to suggest that, as we often make our own. But wasn’t sure if you’d be up for it. 🙂
Thanks.. well I did that, will update you when it’s ready and served. Thanks a lot
It came out awesome.. thank you so much
A pleasure, I’m so pleased to hear that!
Do you bake them in the middle rack or bottom rack in the oven? How do you know when it’s done. Thank you for the great recipe.
You’re welcome, Ekta, bake the cheesecake on the middle shelf.
If you bake it for the time given above, your cake will be done. Don’t forget to leave it in the warm oven AFTER you have turned the oven off.
When the cake is done, the edges of the cake will look firm, and slightly golden, and will have just started to come away from the cake pan. However, as you get to the middle of the cake, it will still be a little wobbly. This will firm up further as it cools, first in the oven with the door open, then in the fridge overnight.
Cheesecakes aren’t as easy to tell as regular cakes. The more you bake them, the easier it’ll get!
I hope that helps.
Thank you. This cheese cake bakes without water bath underneath right?
Yes, but you can add a waterbath, if you like, if you’re concerned that the top may crack. I don’t bother with any of my cheesecakes, which is why I haven’t written it in the instructions.
Hi Lin,
This looks heavenly!
I am going to try this today . I want to make mango cheese cake , can I add mango pulp to the cream cheese filling? Could u help with the proportions that I should use for the filling when adding mango pulp ?
Thanks .
Hi Rutu, I’m a bit reluctant to give an answer to this because I haven’t made it with mango yet. I’m concerned that it won’t be firm enough.
But I’m going to make a guess, and this is what I would do if I wanted to make a mango cheesecake using this recipe.
1. I would start with using the pulp of 3 mangoes (just puree the flesh).
2. Leave out the evaporated milk completely.
3. Increase the cornflour to 3 tablespoons.
If the end result isn’t mango-ey enough, you can always top the cheesecake with more mango, whether puree or slices.
Let me know how it goes. I’ll try and make it myself in the next week or so and do a post on it.
Hi Lin,
Thanks for the wonderful recipe! Looking forward to trying it out.
Is it possible to replace the evaporated milk with normal full cream milk?
Thanks,
Shen
A pleasure Shen. You can, but reduce the amount to 80ml, as regular milk is much lighter than evaporated. Let me know how you get on.
Hey, I’m looking to make this tomorrow. Can I use greek style yogurt instead of plain yogurt? Or should it be plain yogurt or buttermilk only? Thanks,
Hi Sophia, yes you can, exactly the same amount. If your Greek yoghurt is extra thick, just lighten it with 1 tablespoon of milk (any kind). Total amount should be the same as in the recipe.
Great thanks! The yogurt I have is in a tub which has the quantity in grams only. How would I convert the 250ml required for this recipe? Thanks
Funnily enough, yoghurt’s volume equates its weight. So you want 250g of the Greek yoghurt.
Hi Azlin, so I made it yesterday and had a slice this morning. It tasted great! Only thing is the biscuit base was soft, any idea why?
I’m pleased to hear you liked it. Soft base – that’s a new one for me. Usually, it’s too hard from using too much butter, or has been packed in too much.
A couple of things come to mind, assuming the amount of ingredients you used were as the recipe calls for:
1. Were the biscuit crumbs small enough? If the biscuits you used were not pulsed to as small sand like stage, they may not stick together too well.
2. Did you melt the butter completely? Or was it just soft butter? The butter needs to be completely melted, for the same reason above.
Hi . What can u use instead of evaporated milk ??
Hi Sonali, you can substitute the evaporated milk with soured cream, yoghurt, more buttermilk or just plain fresh cream.
Can I use condensed milk instead of evaporated milk? If yes, do I need to add the caster sugar?
Hi Rachana, I don’t usually like baking with condensed milk because of its sweetness, so have not made a cheesecake with it.
I suppose you could replace the evaporated milk with it in this recipe, and use 100g (1/2 cup) of sugar.
So then can I use 25%fat cream instead of the condensed milk or do I need to use full fat cream?
25% cream is fine, although evaporated milk should be easily found in shops in most countries, I would think. Evaporated milk also only has 8-9% fat. But if you can’t find it, then yes, just replace it with the cream, OR just use buttermilk or yoghurt completely (so a total of 375ml of buttermilk OR yoghurt). And leave out the lemon juice as you don’t want the cheesecake to be too sour.
Thank you for the quick responses..will try the recipe soon.
A pleasure, let me know how it goes.
I just tried this recipe !! I can’t tell you how amazing this recipe is!
My sister said this was the best cheese cake she had ever eaten . I made a small cake , so I took only 200 gms of cream cheese, And took all the other ingredients proportionately .
We ate it before even chilling it over night . It looked so tempting the whole time that it was baking ! Thank you so much ! ♥️♥️
Hi Subhadra, I am really pleased to hear that, and it is a real pleasure. We do love this one too. Thank you for taking the time to leave me a comment.
Can I halve the recipe and pls suggest baking tin for the same
Hi there, yes you can. I suggest baking it in a 5″ cake pan if you can get it. Otherwise, a 6″ one will do too. Once you’ve lowered the temperature to 110 C (step 7), bake it for 45 minutes, and check if it’s done.
Just wondering whether vanilla extract can be used instead of vanilla paste? If so, how much vanilla extract to use? Thank you
Hi Denielle, yes you can use them interchangeably, exactly the same amount. I’ll edit the post and add that.
Thank you 🙂
Very tempting picture! The cake looks simply divine – definitely this recipe is a keeper. The best part, as always, your easy to follow instructions.
Hi , cheesecake looks amazing.I’m just wondering if yogurt/ buttermilk could be replaced with sour cream ?
Thank you, Pravee. Yes, you can definitely use soured cream in place of the buttermilk or yoghurt.
This was brilliant. There was no difference in taste or texture to a normal one with egg. You were right! Thank you Azlin.
A pleasure, Gina. x
Wonderful recipe to bookmark of baked cheesecakes without eggs!! Looks and sounds so delicious!! Such and inviting pic!!
Thank you Swaty! x
Thanks Lin, made this today for the big day. It looks perfect! Merry Christmas!
A very merry Christmas to you too, Iris. Glad you like it! x
What do you mean when you said corn flour. Is that corn starch or actual corn flour?
Hi Nimita, yes, it’s cornstarch. Here in the UK, it’s called cornflour. I’ll add that in brackets.
Great Thank you Azlin. Can’t wait to try it. Will keep you posted.
I look forward to it.
I made this cheesecake for Thanksgiving. It was amazing! Thank you!
I’m so pleased to hear that. Thank you for taking the time to let me know! x
Just wondering, is it fine if I let it chill in the fridge for like 6-7 hours and then serve it?
Hi Pooja, yes, I think you can get away with 6 hours of chilling time, but be sure that your fridge is pretty cold, and place it in the lowest shelf of your fridge. In my experience though, cheesecakes are always sturdier and less like to break up when left overnight in the fridge.
Made this yesterday, served it for our garden party, and it was a huge hit, thank you! I really can’t believe it has no eggs!
Hi Traci, I’m so glad to hear that!
Thanks Lin, I’m really excited about this recipe. I know my daughter is going to love it. Keep those eggless recipes coming!
So glad to hear that, Joanna, my girls really loved it! Let me know how it goes.