The joy of developing a good recipe is no less than doing a perfect artwork for me. This Eggless Baked Cheesecake was tasted great for all the right reasons. I was so tempted to bake it on a higher temperature, and wanted to set a less baking time but Thank God I didn’t do so. I trusted my instinct and got a wonderful result. I remember some of my friends who wanted to try my Baked Cheesecake in a party year back, and they couldn’t taste it because that has eggs in it. A situation like that breaks my heart. So, when the husband desired a Cheesecake on his Birthday, I planned to make an Eggless version by keeping in mind that the cake would be perfect for those friends who would visit us on that day.
I wanted to keep the Cheesecake filling recipe simple, so, it calls for only 3 main ingredients that can be found easily in your local grocery store. The taste of this Cheesecake was smooth, creamy, addictive, and after serving I could only save a single slice for the next day’s photoshoot. I hope you can realize by looking at the photographs that the cake was great in texture, and it was hard to believe that without adding eggs, I could achieve that texture. Make this cake over a classic Baked Cheesecake any day, and you wouldn’t be disappointed. Moreover, use this Cheesecake recipe as a base, and you can experiment with the flavours.
Add melted chocolate into the Cheesecake filling for an Eggless Chocolate Cheesecake, You can add any fruit pulp of your choice, Add Matcha green tea powder for a stunning Eggless Matcha Cheesecake, etc.
Don’t forget to share your experience with me if you try this recipe. 🙂
Eggless Baked Cheesecake
Best ever Eggless Baked Cheesecake with a creamy texture, and a perfect brown top. Use this Cheesecake recipe as a base, and you can experiment with the flavours.
Ingredients
For the base
- 8- Oreo cookies (broken into pieces)
- 1 ½ tbsp- Melted butter
For the filling
- 400 g- Cream cheese (I used 2 packs of La Cremella Natural Cream Cheese)
- 1 cup/380g- Condensed Milk (I used Nestle Milkmaid)
- ½ cup- Thick Yogurt (I used mother dairy Dahi)
- 1 tsp- Vanilla extract
Instructions
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Before I start all the ingredients were at room temperature.
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Wrap the outer surface of a 7” loose-bottomed cake pan with aluminium foil, this wrapping will prevent leaking of the mixture at the time of baking.
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For the base grind oreo cookies and butter in a food processor until a coarse mixture forms. Spread this mixture evenly on the base of the springform/loose-bottomed cake tin. Keep the cake tin in the refrigerator for 20 minutes. Start making the cheesecake filling in-between.
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Preheat the oven to 150 degrees C. In a bowl add cream cheese. Start whisking with an electronic hand mixer until smooth. Don’t whisk the cream cheese for a longer time, just make it a bit smooth first so that we can mix in the other ingredients easily.
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Now add condensed milk, vanilla extract, and yogurt (read note). Whisk well, transfer this cheese mixture into the cake pan. Smooth out the top with a spatula.
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Prepare a larger pan (read note) with hot water and place the cake pan carefully onto it. The water level should be halfway up to the cake pan.
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Bake for 90 minutes or until the top of the cheesecake turns golden brown and the edges shrink a bit from the sides of the cake pan (read note). At the time of baking, the cake will rise to some extent, and it will come down to a flat top later, which is normal.
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Switch off the oven, and leave the cake pan inside for 1 hour with the oven door slightly opened.
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Take out the cake pan from the water bath, don’t unwrap the foil from the outside of the pan now.
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Transfer the cake tin onto a cooling rack, and let it be cooled completely at room temperature.
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Shift in the fridge for a minimum of 4 hours or you can chill it overnight. Unmould before serving (read note).
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Slice and serve cold, enjoy!
Recipe Notes
- Make sure that you’re using thick yogurt for this recipe, greek yogurt works great. Otherwise, use any store brought yogurt that comes in a container, not a pouch.
- For the water bath, use any cake pan or roasting pan which is larger in size than your cheesecake tin. Don’t skip the water bath step, it gives the Cheesecake a flawless, crack-free top.
- Baking time may vary for different ovens, for the doneness keep checking for the browning on top, and shrinking of the edges of the Cheesecake after the first 60 minutes.
- Before serving you can decorate the Cheesecake top with fruit preserve, chocolate ganache, whipped cream, fresh fruits, caramel sauce, etc. Do whatever you prefer, I served mine naked because we loved that brown top and wanted to have the way it was.
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