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Eggless cheesecake – Best Eggless Cheesecake Recipe by Veena Theagarajan, Simple, Best & Delicious Cake for Kids

Eggless cheese cake – this baked version is my go to cake recipe for many years of baking. An eggless cheesecake is a delicious and creamy dessert that is perfect for those who do not consume eggs or are allergic to them. It is a simple recipe that can be made with just a few ingredients and can be customized to suit your taste preferences.

My son was asking for cheese cake for a while. For some reason I couldn’t make it. I wanted to at least try this for his birthday. Finally I made it.. It is pretty easy and the key to a good cake is that all ingredients has to be in room temperature. My kids loved every bit of it. When I went on a diet my consultant advised to eat Cheese cake if I want to have any dessert.. Don’t ask me whether it is healthy or not.. I am not sure about that.. but for sure this has less sugar and oil than other cakes

For other cheesecake recipes pls. refer here

Ingredients for making eggless cheesecake:

For Crust


Graham Crackers Crumbs / Digestive biscuit crumbs – 1.75 cups (I have used digestive crumbs)
Melted butter – 1/4 cup


For Filling


Cream cheese – 500g
Sour Cream – 250g
Sugar – 1 cup
Vanilla essence – 1 teaspoon
Sea Salt – a pinch
Corn Starch or Potato Starch – 2 tablespoon
Lemon Juice – 1/2 teaspoon



Step by step method to make eggless cheesecake:


For Crust


Take the digestive and make a crumbs. Melt the butter Mix in melted butter and crumbs and Pour mixture into a baking pan. I have used spring-form pan. 

Press the mixture down to make a smooth base. Pre heat the oven and bake the crust for 8 mins. Let it cool down completely

For Cheese Cake
Make sure all ingredients under for filling is in room temperature. Add all the ingredients in the broad vessel. Using hand held beater or batter mixer whip it o the smooth batter

Pour this over the crust 

Pre heat the oven at 180 degree C and Bake the case for 60 mins. Let it cool down in the oven for 10 mins. And refrigerate it for min 2 hours or over night

Enjoy

 

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48 Replies to “Eggless cheesecake – Best Eggless Cheesecake Recipe by Veena Theagarajan, Simple, Best & Delicious Cake for Kids”

  1. meena
    Reply

    Wow the cake looks sooo pretty Veena I love how perfectly brown it looks.
    Well, ur consultant says u can have cheese cake so its win win I guess. 🙂

    • bpaula1
      Reply

      seems impossible, right? My son is allergic to soy (and egg and other foods), and I see many recipes that use tofu. The closest thing he's had to cheesecake is the Eagle Brand cream cheese pie, minus the cherry pie filling on top. He loves it; everyone does, but I want him to have cheesecake. Did you try it and get good results?

  19. Priya k
    Reply

    Hi Veena this is a really good recipe ! It's one for keeps for sure ! Thank you so much for sharing it. Will always be grateful. I would just like to know one thing, that is whenever I bake the cheesecake. .it doesn't brown evenly kind of gets spotty.. if you could give me a tip on what I should do about this I would greatly appreciate it .

    • great-secret-of-life
      Reply

      Sorry for late reply I was looking around to answer ur question but couldn't find one.. I never experienced this.. Which type of cheese you are using? also oven?

  22. Anonymous
    Reply

    it was sooo good! thank you:) i played around and switched sour cream to canned pumpkin and added some spices….came out as a delicious pumpkin cheese cake!!

  25. Shaila
    Reply

    Hi,after the 60 minutes, let the cake cool down in the oven for 10 minutes with the door closed? Then straight put it into the fridge? It needs to cool down first before being rrefrigerated correct?

  27. Shaila
    Reply

    Hi, thanks for your reply. You missed out the first part of the question though about the cake cooling down for 10 minutes in the oven. With the door open or closed?

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