I’ve been making this eggless cheesecake for over a decade. It’s creamy, delicious, and shockingly eggless. This is a recipe you really need to make sure you make without distractions. Put the child(ren) to bed, get the pets out of the room, quiet your phone, don’t check texts, turn off the TV, and focus on the measurements, because they aren’t the normal amounts used in other baking recipes, and this recipe is intermediate to advanced in skill. One time with my son in the room, I added the entire can of sweetened condensed milk instead of 1/2 cup, it puffed up too high and was ruined. So please pay attention. This recipe is worth it. If you have citrus or I.C. issues, you can omit the two lemon items, but it’s sadly so much better with them! Enjoy!
Baking Knowledge level: Intermediate to advanced.
- Chocolate or graham crackers to make the crust (make it yourself like I do; see directions).
- Four 8 oz. bars regular or Neufchâtel cream cheese, room temperature (I do a mixture of 2 regular bars and 2 reduced fat bars)
- 1/2 cup sweetened condensed milk (Approximately half of a standard 14 oz. can, but measure it!)
- 1/2 cup sugar
- 1/4 tsp. baking soda
- 2 tsp. baking powder
- 1/4 cup cornstarch
- 1 T. lemon juice
- 1/2 tsp. grated lemon rind
- 1 T. pure 100% vanilla extract (you’re not still using that fake stuff, are you? 🙂 )
- 1 cup sour cream
- A SPRINGFORM PAN like this, don’t use anything else
- A jelly roll pan for underneath the springform pan
- Aluminum foil
To make your own graham cracker crust:
- Make sure your springform pan’s latch is closed. Read the directions for your pan before beginning.
- Using aluminum foil, cover the outside of your springform pan to prevent leaks. Bring aluminum foil up 1″ around the sides of the pan and make an aluminum foil barricade just in case of a small leak. Then place your springform pan (with foil around the bottom outside of it) onto a jelly roll pan to ensure if it leaks, even though it shouldn’t, you don’t have a large oven mess to clean up. Set aside.
- Note: If your pan ends up leaking after baking, try to rescue your cheesecake and throw out the pan. Life is too short for junky & frustrating bakeware. Treat yourself to a new leakproof pan on Amazon or where ever you prefer to buy it.
- Crush or food process enough chocolate or honey graham crackers to make about 1/2″ medium size crumbs on the bottom of your Springform pan. Melt approximately 2-3 tablespoons of unsalted butter, let cool slightly. Using your clean fingers, combine the graham cracker crumbs with the cooled melted butter in the bottom of your un-greased 9″ springform pan.
- Pat graham cracker and butter mixture and tamp down until the entire bottom of the springform pan is covered in crumbs and compacted as best you can.
- Now set aside and finish your cheesecake filling below.
To make the cheesecake:
- Preheat oven to 300 degrees F.
- In a large bowl with a handheld mixer, or in your stand mixer, beat everything except sour cream until smooth approximately 3 minutes.
- Add sour cream and blend well.
- Pour batter into prepared pan (foil on outside bottom, with graham/butter crust on the bottom of the pan).
- Bake for approximately 1 hour on center rack. Thin knife inserted into outside of cake should come out clean when cake is done. If it doesn’t, I usually add 10 minutes and re-test. Middle of cake will still be creamy.
- Turn off oven and open oven door. Let cake sit in oven for another 2-3 hours to cool slowly. (DON’T SKIP THIS STEP!)
- Remove pan from oven after it has cooled. Loosen sides of pan with knife. Unlatch your Springform pan to open it up and remove sides.
- Place cake, still on thin metal pan base, on a cooling rack. Allow to cool completely at room temperature before placing in fridge. Lightly cover with plastic wrap if needed (monitor condensation).
- Refrigerate a few hours before serving.