Eggless New York Style Cheesecake is a variation of the classic New York-style cheesecake, but it omits eggs from the recipe. Traditional New York-style cheesecake is known for its rich and dense texture, with a creamy and smooth filling made primarily with cream cheese, sugar, and eggs. It’s a delightful dessert option for those looking for an egg-free alternative to the classic New York-style cheesecake.
Table of Contents
Preparing time: 15-20 minutes
Cooking time: 1 hour
Serves: 1 kg of Cheesecake
Ingredients for Eggless New York Style Cheesecake:
• Parle-G Biscuit 140 gm (you can use crackers biscuit too)
• Melted butter 80 gm
• Cream cheese 300 gm
• Powdered sugar ½ cup
• Fresh cream 3/4th cup
• Condensed milk 180 ml
• Vanilla extract 1 tsp
• Thick curd 1/4th cup
• Zest of 1 lemon
• Lemon juice of half lemon
• Corn starch 1 tbsp
• Any berry compote
How to make Eggless New York Style Cheesecake:
Here are the steps for making the Eggless New York Style Cheesecake:
- Start by first crushing the biscuit; you can use a food processor or a zip lock bag, or else you can use a clean and fresh cloth to crush the biscuit. Add melted butter and mix well. Add melted butter with a biscuit if using a food processor or a zip lock bag.
- Take an 8-inch spring form mould, and just set the base tray upside down, and lock the spring form mould; doing this step will help to demould the cheesecake effortlessly.
- Transfer the butter and biscuit mixture to the spring form mould & press it with a pav bhaji masher or any flat bottom utensil; you can use a glass as well to even the surface, and press nicely to make the base of the cheesecake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking, remove it and allow it to cool down by the time you can make the cheesecake mixture.
- For making the cheesecake mixture, add the cream cheese and powdered sugar in a mixing bowl; make sure to sift the powdered sugar to avoid any grains; use an electric beater or hand whisk to beat the mixture, and cream the cream cheese until the mixture is creamy in texture.
- Further, add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & cornstarch; sift the cornstarch before adding; use a spatula to fold and mix well, and making sure not to over-mix the mixture.
- Pour the mixture over the baked base and tap to remove any air pockets.
- For baking cheesecake, we need to use the water bath baking method, also known as bain-marie; for that, use foil paper and butter paper and wrap around the cake mould nicely. Further, fill the baking tray with water and place the foil-wrapped cheesecake in it.
- Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes.
- After baking, the texture of the cheese cake will be a little wobbly; run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap.
- Once cooled down, refrigerate in the fridge for 5-6 hours.
- After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully.
- Your eggless New York cheesecake is ready; slice & serve as it is, or add a berry compote of your choice to elevate its elegance.
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