{"id":911,"date":"2017-12-07T10:55:25","date_gmt":"2017-12-07T16:55:25","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=911"},"modified":"2018-03-18T16:44:42","modified_gmt":"2018-03-18T21:44:42","slug":"eggless-cheesecake","status":"publish","type":"post","link":"http:\/\/tiffanycooks.cyberphreak.com\/?p=911","title":{"rendered":"Eggless Cheesecake *"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/04\/cheesecake.jpg\">\u00a0<img loading=\"lazy\" class=\"alignnone size-medium wp-image-1517\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/04\/IMG_20161231_181918-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/04\/IMG_20161231_181918-800x600.jpg 800w, http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/04\/IMG_20161231_181918-768x576.jpg 768w, http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/04\/IMG_20161231_181918.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><img loading=\"lazy\" class=\"alignnone size-medium wp-image-912\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/04\/cheesecake-800x450.jpg\" alt=\"cheesecake\" width=\"800\" height=\"450\" srcset=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/04\/cheesecake-800x450.jpg 800w, http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/04\/cheesecake.jpg 1394w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/04\/cheesecake.jpg\"><img loading=\"lazy\" class=\"alignnone size-full wp-image-1516\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2015\/04\/IMG_20161229_184932.jpg\" alt=\"\" width=\"750\" height=\"1000\" \/><\/a><\/p>\n<p>I&#8217;ve been making this eggless cheesecake for over a decade. \u00a0It&#8217;s creamy, delicious, and shockingly eggless. \u00a0<strong>This is a recipe you really need to make sure you make without distractions.<\/strong> \u00a0Put the child(ren) to bed, get the pets out of the room, quiet your phone, don&#8217;t check texts, turn off the TV, and focus on the measurements, because they aren&#8217;t the normal amounts used in other baking recipes, and this recipe is intermediate to advanced in skill. \u00a0One 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. \u00a0So please pay attention. \u00a0This recipe is worth it. \u00a0If you have citrus or I.C. issues like me, definitely play it safe and omit the two lemon ingredients, but it&#8217;s sadly so much better with them! \u00a0Enjoy!<\/p>\n<p><strong>Baking Knowledge level: Intermediate to advanced.<\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>Graham crackers to make the crust or buy a pre-made crust.<\/li>\n<li>Four 8 oz. bars regular or\u00a0Neufch\u00e2tel\u00a0cream cheese, room temperature (I do a mixture of 2 regular bars and 2 reduced fat bars)<\/li>\n<li><strong>1\/2 cup<\/strong> sweetened condensed milk <strong>(Approximately half of a standard 14 oz. can, but measure it!)*<\/strong><\/li>\n<li>1\/2 cup sugar<\/li>\n<li>1\/4 tsp. baking soda<\/li>\n<li>2 tsp. baking powder<\/li>\n<li><strong>1\/4 cup<\/strong> cornstarch<\/li>\n<li>1 T. pure 100% vanilla extract^^<\/li>\n<li>1 cup sour cream *<\/li>\n<\/ul>\n<p><em><strong>Notes:<\/strong><\/em><\/p>\n<p>** You can make the crust yourself, or buy pre-made, but please make sure your graham crackers or crust is safe, some have cinnamon, which is an irritant to some!\u00a0 Cinnamon irritates me.<\/p>\n<p><span style=\"color: #000000;\">*Buy the most simple sweetened condensed milk\u00a0 and sour cream you can &#8211; the less ingredients the better! I only buy Daisy brand sour cream.\u00a0<\/span><\/p>\n<p>OMIT the 1 T. lemon juice and the 1\/2 tsp. grated lemon rind, because they are common irritants.<\/p>\n<p>^^Some people like me have problems with vanilla extract, so I omit it, and I have far less pain.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Necessary Tools:<\/strong><\/p>\n<ul>\n<li><a href=\"http:\/\/www.amazon.com\/Nordic-Ware-Leakproof-Springform-Inch\/dp\/B000237FSA\/ref=sr_1_1?ie=UTF8&amp;qid=1428924457&amp;sr=8-1&amp;keywords=springform+pan\">A SPRINGFORM PAN<\/a> like this, don&#8217;t use anything else<\/li>\n<li>A jelly roll pan for underneath the springform pan<\/li>\n<li>Aluminum foil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>DIRECTIONS:<\/p>\n<p><em>To make your own graham cracker crust:<\/em><\/p>\n<ol>\n<li>Make sure your springform pan&#8217;s latch is closed. \u00a0Read the directions for your pan before beginning.<\/li>\n<li>Using aluminum foil, cover the <strong>outside<\/strong> of your springform pan to prevent leaks. \u00a0Bring aluminum foil up 1&#8243; around the sides of the pan and make an aluminum foil barricade just in case of a small leak. \u00a0Then 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&#8217;t, you don&#8217;t have a large oven mess to clean up. \u00a0Set aside.<\/li>\n<li><span style=\"color: #ff0000;\"><em>Note: If your pan ends up leaking after baking, try to rescue your cheesecake and throw out the pan. \u00a0Life is too short for junky &amp; frustrating bakeware. \u00a0Treat yourself to a new leakproof pan on Amazon or where ever you prefer to buy it.<\/em><\/span><\/li>\n<li>Crush or food process enough chocolate or honey graham crackers to make about 1\/2&#8243; medium size crumbs on the bottom of your Springform pan. \u00a0Melt approximately 2-3 tablespoons of unsalted butter, let cool slightly. \u00a0Using your clean fingers, combine the graham cracker crumbs with the cooled melted butter in the bottom of your un-greased 9&#8243; springform pan.<\/li>\n<li>\u00a0 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.<\/li>\n<li>Now set aside and finish your cheesecake filling below.<\/li>\n<\/ol>\n<p><em>To make the cheesecake:<\/em><\/p>\n<ol>\n<li>Preheat oven to 300 degrees F.<\/li>\n<li>In a large bowl with a handheld mixer, or in your stand mixer, beat everything <em>except sour cream<\/em> until smooth approximately 3 minutes.<\/li>\n<li>Add sour cream and blend well.<\/li>\n<li>Pour batter into prepared pan (foil on outside bottom, with graham\/butter crust on the bottom of the pan).<\/li>\n<li>Bake for approximately 1 hour on center rack. \u00a0Thin knife inserted into outside of cake should come out clean when cake is done. \u00a0If it doesn&#8217;t, I usually add 10 minutes and re-test. \u00a0Middle of cake will still be creamy.<\/li>\n<li>Turn off oven and open oven door. \u00a0Let cake sit in oven for another 2-3 hours to cool slowly. \u00a0<strong>(DON&#8217;T SKIP THIS STEP!)<\/strong><\/li>\n<li>Remove pan from oven after it has cooled. \u00a0Loosen sides of pan with knife. \u00a0Unlatch your Springform pan to open it up and remove sides.<\/li>\n<li>Place cake, still on thin metal pan base, on a cooling rack. \u00a0Allow to cool completely at room temperature before placing in fridge. \u00a0Lightly cover with plastic wrap if needed (monitor condensation).<\/li>\n<li>Refrigerate a few hours before serving.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>\u00a0 I&#8217;ve been making this eggless cheesecake for over a decade. \u00a0It&#8217;s creamy, delicious, and shockingly eggless. \u00a0This is a recipe you really need to make sure you make without distractions. \u00a0Put the child(ren) to bed, get the pets out of the room, quiet your phone, don&#8217;t check texts, turn off the TV, and focus <a href=\"http:\/\/tiffanycooks.cyberphreak.com\/?p=911\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,16,18],"tags":[],"_links":{"self":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/911"}],"collection":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=911"}],"version-history":[{"count":6,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/911\/revisions"}],"predecessor-version":[{"id":1541,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/911\/revisions\/1541"}],"wp:attachment":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=911"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=911"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=911"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}