Eggless Cheesecake Recipe (Eggless New York Cheesecake)

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: 9 minutes

Eggless Cheesecake

All I did, was replace the eggs with buttermilk (or use yoghurt), and left it in the oven 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 for cheesecakes 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!

Do you know why? Because we don’t skimp on the cheese. You won’t find heavy cream or whipping cream here, it’s just cheese, cheese and more cheese!

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.

Another of my favourite ways of serving this eggless New York cheesecake? With dulce de leche. Or caramel sauce, salted or otherwise!

Flavour Variations

One of the joys of cheesecakes is that you can make them in so many different flavours. Using this recipe as a template, you’ll find a few other flavours on this site, all eggless. Like:

• Mango Cheesecake
• Blueberry Cheesecake
• Pumpkin Cheesecake
• Baileys Chocolate Cheesecake (with alcohol free option)
• Christmas Pudding Cheesecake

Don’t say I don’t spoil you!

Water Bath for Baked Cheesecakes

What happens if you don’t use a water bath when baking cheesecakes? 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.

FAQs

Right then, who’s up for some cheesecake? You know what I always say, time to get those aprons on!

Images by LinsFoodies