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      Singapore Recipes

Eggless Cheesecake Recipe (aka Eggless New York Cheesecake)

Published 14/08/2019, updated 03/04/2021 98 Comments

This easy, eggless vanilla cheesecake recipe tastes just like the real thing! Creamy and indulgent, no one will know there are no eggs in it!
Jump to Recipe Print Recipe
Eggless Vanilla Cheesecake
eggless cheesecake top shot, covered with strawberry sauce with edible flower
cheesecake on pale blue plate with red sauce dripping
Eggless New York Cheesecake photo
cheesecake top shot, covered with strawberry sauce with edible flower
Eggless Cheesecake

This creamy, 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: 6 minutes

Table of contents

  • Eggless Cheesecake
  • Egg Free Cheesecake or Custard Cake?
  • Eggless Vanilla Cheesecake Recipe
  • What Cheese to use for our Eggless Cheesecake?
  • Water Bath for Cheesecakes
  • Can Half Fat Cream Cheese be used to bake Cheesecake?
  • More Eggless Desserts on LinsFood
  • More Cheesecake Recipes

Eggless Cheesecake

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.

A little bit of strawberry sauce is always good!

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:

  1. First, we make the biscuit base (10 minute baking time).
  2. Then we make the cheese filling.
  3. Bake for 1 hour 20 minutes.
  4. Leave to cool in the oven, for another hour.
  5. Then it goes in the fridge for overnight chilling.

Easy, right?

Like the man said – Simply Irresistible!

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.

Water Bath for Cheesecakes

Call me lazy but I can’t be bothered with water baths when baking cheesecakes, unless I’m baking them for clients. The odd crack on the surface don’t bother me, if the cake is for the family.

However, if you prefer a pristine smooth eggless cheesecake top, by all means, bake your cheesecake with an oven proof dish filled with water, on the lowest shelf.

When the cheesecake is done, leave the water in the oven as the cake cools down with the door ajar.

ps: overbeating your cheesecake encourages cracks.

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 eggless 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

Head on over to the Eggless Recipes page for more egg free recipe, from cakes, to puddings to cookies.

  • Eggless Tiramisu in glasses
    Completely Eggless Tiramisu
  • Eggless Lemon Curd Recipe LinsFood
    Eggless Lemon Curd
  • Eggless Chocolate Brownies
    Eggless Chocolate Brownies
  • Eggless Dorset Apple Cake, on cake stand, with metal coffee pot in background, dark photo
    Eggless Dorset Apple Cake


More Cheesecake Recipes

  • cheesecake photostyling Pinterest
    Eggless Mango Cake
  • Christmas Pudding Cheesecake
    Eggless Christmas Pudding Cheesecake
  • Sprinkling sugar on cheesecake
    Baileys Mocha Cheesecake
  • purple cheesecake photography on pinterest
    Eggless Blueberry Cheesecake

♥ 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 Vanilla Cheesecake

Eggless Cheesecake Recipe (aka Eggless New York Cheesecake)

This easy, eggless vanilla cheesecake recipe tastes just like the real thing! Creamy and indulgent, no one will know there are no eggs in it!
4.87 from 86 votes
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Course: Dessert
Cuisine: American
Keyword: cakes, cheesecakes, eggless
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 12 (9″ round cake)
Calories: 377kcal
Author: Azlin Bloor

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?

  • EGGLESS BAILEYS CHOCOLATE CHEESECAKE
    Eggless Baileys Chocolate Cheesecake photo

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.

Nutrition

Calories: 377kcal | Carbohydrates: 39.4g | Protein: 8.8g | Fat: 20.7g | Cholesterol: 60.8mg | Sodium: 464.8mg | Sugar: 28g | Vitamin A: 194.1IU | Calcium: 171.1mg

Carbon Footprint

Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!

Comments

  1. Khushi says

    18/03/2021 at 8:07 pm

    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?

    Reply
    • Azlin Bloor says

      19/03/2021 at 8:04 am

      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.

      Reply
      • Khushi says

        23/03/2021 at 2:20 pm

        Thank you so much for your reply. with above two methods, will my cake not over bake and hardens ?

        Reply
        • Azlin Bloor says

          23/03/2021 at 4:33 pm

          No it will be fine. It’ll be moistened by the cheesecake above it. And it’s a pleasure.

          Reply
          • Khushi says

            24/03/2021 at 1:16 pm

            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.

          • Azlin Bloor says

            07/04/2021 at 5:33 pm

            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.

  2. Dana Neumann says

    08/03/2021 at 1:38 am

    5 stars
    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!

    Reply
    • Azlin Bloor says

      09/03/2021 at 8:45 am

      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.

      Reply
  3. Simone says

    24/02/2021 at 3:20 pm

    5 stars
    Thanks this was delicious, really really good. I would like the filling a little firmer, how can I get that? Thanks.

    Reply
    • Azlin Bloor says

      02/03/2021 at 7:54 pm

      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.

      Reply
  4. Josh B says

    12/01/2021 at 7:27 pm

    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.

    Reply
    • Azlin Bloor says

      13/01/2021 at 4:26 pm

      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.

      Reply
  5. Tanya Nelson says

    21/12/2020 at 3:10 am

    Have you ever tried to make it with dairy free cream cheese?

    Reply
    • Azlin Bloor says

      21/12/2020 at 11:15 am

      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.

      Reply
  6. Jag says

    17/12/2020 at 8:30 pm

    5 stars
    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?

    Reply
    • Azlin Bloor says

      18/12/2020 at 8:41 am

      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.

      Reply
  7. Brandon says

    15/12/2020 at 9:31 pm

    5 stars
    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!

    Reply
    • Azlin Bloor says

      16/12/2020 at 9:55 am

      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/

      Reply
  8. Shanika Bhowmick says

    10/11/2020 at 2:59 pm

    5 stars
    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.

    Reply
    • Azlin Bloor says

      11/11/2020 at 9:10 am

      I’m really pleased to hear that, Shanika! Thank you for taking the time to let me know. x

      Reply
  9. Simran says

    08/11/2020 at 10:39 pm

    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

    Reply
    • Azlin Bloor says

      09/11/2020 at 7:46 am

      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.

      Reply
  10. SANYA says

    05/10/2020 at 4:55 am

    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??

    Reply
    • Azlin Bloor says

      05/10/2020 at 7:33 am

      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).

      Reply
  11. Niharika says

    27/09/2020 at 1:26 pm

    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?

    Reply
    • Azlin Bloor says

      27/09/2020 at 6:29 pm

      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.

      Reply
  12. Ria Raghavan says

    25/09/2020 at 7:23 am

    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?

    Reply
    • Azlin Bloor says

      25/09/2020 at 10:05 am

      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.

      Reply
  13. Melissa Adnan says

    10/09/2020 at 10:01 am

    5 stars
    This came out simply amazing, thank you! Any chance of an eggless pumpkin cheesecake recipe?

    Reply
    • Azlin Bloor says

      10/09/2020 at 10:25 pm

      A pleasure, Melissa. Eggless pumpkin cheesecake and coffee cheesecake on my list to make asap!

      Reply
  14. MR Vipin says

    08/08/2020 at 8:56 am

    substitute for full fat evaporated milk

    Reply
    • Azlin Bloor says

      08/08/2020 at 12:29 pm

      You can use cream (about 20-30% fat. But it’s just better to use buttermilk, yoghurt or soured cream.

      Reply
  15. Sonal says

    08/07/2020 at 12:38 pm

    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

    Reply
    • Azlin Bloor says

      08/07/2020 at 2:31 pm

      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.

      Reply
      • Sonal says

        28/07/2020 at 2:12 pm

        5 stars
        Thank you so much I tried it turned out amazing

        Reply
        • Azlin Bloor says

          29/07/2020 at 11:07 am

          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.

          Reply
    • Twina says

      01/08/2020 at 1:48 pm

      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?

      Reply
      • Azlin Bloor says

        03/08/2020 at 2:27 pm

        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.

        Reply
  16. Rachana Patel says

    22/06/2020 at 8:25 am

    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?

    Reply
    • Azlin Bloor says

      22/06/2020 at 10:03 am

      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.

      Reply
  17. Neha says

    20/06/2020 at 10:11 am

    Hi Azlin, awesome recipe…. can I substitute more cream instead of yogurt/buttermilk, if yes, then how much quantity?
    Thanks

    Reply
    • Neha says

      20/06/2020 at 10:15 am

      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

      Reply
    • Azlin Bloor says

      20/06/2020 at 3:39 pm

      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.

      Reply
      • Neha says

        20/06/2020 at 4:54 pm

        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

        Reply
        • Azlin Bloor says

          20/06/2020 at 6:06 pm

          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. 🙂

          Reply
          • Neha says

            20/06/2020 at 7:51 pm

            Thanks.. well I did that, will update you when it’s ready and served. Thanks a lot

          • Neha Verma says

            23/06/2020 at 5:07 am

            5 stars
            It came out awesome.. thank you so much

          • Azlin Bloor says

            23/06/2020 at 9:24 am

            A pleasure, I’m so pleased to hear that!

  18. Ekta Agarwal says

    19/06/2020 at 10:20 pm

    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.

    Reply
    • Azlin Bloor says

      20/06/2020 at 10:08 am

      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.

      Reply
    • Ekta says

      22/06/2020 at 9:11 pm

      Thank you. This cheese cake bakes without water bath underneath right?

      Reply
      • Azlin Bloor says

        22/06/2020 at 10:52 pm

        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.

        Reply
  19. Rutu says

    12/06/2020 at 12:07 pm

    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 .

    Reply
    • Azlin Bloor says

      12/06/2020 at 1:28 pm

      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.

      Reply
  20. Shen says

    05/06/2020 at 6:08 pm

    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

    Reply
    • Azlin Bloor says

      05/06/2020 at 7:34 pm

      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.

      Reply
  21. Sophia says

    04/06/2020 at 5:50 pm

    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,

    Reply
    • Azlin Bloor says

      04/06/2020 at 5:55 pm

      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.

      Reply
      • Sophia says

        04/06/2020 at 6:40 pm

        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

        Reply
        • Azlin Bloor says

          05/06/2020 at 9:11 am

          Funnily enough, yoghurt’s volume equates its weight. So you want 250g of the Greek yoghurt.

          Reply
          • Sophia says

            27/06/2020 at 11:01 am

            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?

          • Azlin Bloor says

            27/06/2020 at 7:39 pm

            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.

  22. Sonali says

    31/05/2020 at 11:04 am

    Hi . What can u use instead of evaporated milk ??

    Reply
    • Azlin Bloor says

      31/05/2020 at 2:03 pm

      Hi Sonali, you can substitute the evaporated milk with soured cream, yoghurt, more buttermilk or just plain fresh cream.

      Reply
      • Rachana Patel says

        18/06/2020 at 1:58 pm

        Can I use condensed milk instead of evaporated milk? If yes, do I need to add the caster sugar?

        Reply
        • Azlin Bloor says

          18/06/2020 at 4:03 pm

          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.

          Reply
          • Rachana Patel says

            18/06/2020 at 6:06 pm

            So then can I use 25%fat cream instead of the condensed milk or do I need to use full fat cream?

          • Azlin Bloor says

            18/06/2020 at 7:42 pm

            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.

          • Rachana Patel says

            18/06/2020 at 8:08 pm

            Thank you for the quick responses..will try the recipe soon.

          • Azlin Bloor says

            19/06/2020 at 8:24 am

            A pleasure, let me know how it goes.

  23. Subhadra says

    25/05/2020 at 5:43 pm

    5 stars
    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 ! ♥️♥️

    Reply