Creamy, rich, decadent…and eggless! This Eggless Classic Cheesecake taste exactly like the classic New York's style baked cheesecake recipe, but it's made without eggs (don't worry, nobody will notice that!).If you always complain about getting cracks on top of your cheesecake, this recipe is perfect for you because I give you all the tips to always get smooth cheesecake top without cracks.You can topping with your favourite fruit sauce, chocolate....or simply have it as it is like I always do. Once you taste this cheesecake, you won’t stop ‘till the end!
300 g(10,5 oz)Digestive biscuitsor similar cookies
140 g(2/3 cup)unsalted butter melted
18 g(1 tbsp)honey
Cream Cheese Filling
550 g(19,5 oz)cream cheese like Philadelphiachilled
145 g(2/3 cup)caster sugar
2 tspvanilla pasteor vanilla extract
The zest from 1/2 small lemon
160 g(2/3 cup)whipping cream or heavy cream, chilled
160 g(2/3 cup)unsweetned plain yogurtor Greek yogurt or sour cream
130 g(1/3 cup+1/2 tbsp)sweetened condensed milk
20 g(3 tbsp)cornstarch
30 g(2 tbsp)milklukewarm
Instructions
Crust
Crush the biscuits using a food processor until crumbs form.
Add melted butter, honey and process until evenly moistened.
Press the crumbs mixture with the back of the spoon into the bottom and 4cm-1,5inch up side of a 20cm-8inch springform pan.
Refrigerate until prepare the filling.
Cream Cheese Filling
In a large bowl, place cream cheese, vanilla, lemon zest, sugar and mix just until combined and creamy. Don't mix too much if you use an electric mixer, you don't have to incorporate air bubbles.
Add whipping cream and mix just until combined (about 1 minute).
Add yogurt, condensed milk and mix just until combined.
In a small bowl, place cornstarch and add warm milk little by little until get a fluid mix.
Add the cornstarch mix into the cream cheese mix and mix just until combined: don't overmix!
Wrap the bottom of the pan with a double alluminium foil, place the Cream Cheese Filling over the crust and spread evenly with a spatula.
Bake in waterbath in preheated oven (no fan, upper and lower heat) at 160°C-320°F for 45-50 minutes.
Turn the oven off, open the oven door and slowly let the cheesecake cool down in the oven for 30 minutes.
Remove the cheesecake from the oven and cool down at room temperature.
Put in refrigerator to chill bevore serving for at least 3-4 hours, better overnight.
Video
Notes
You can store cheesecake in refrigerator for one week.You can freeze it for one month.