BEST Eggless Cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta is lower in fat and provides a similar texture.

Preheat oven to 350º F (180º C).

Lightly grease a 9-inch round springform pan and line it with parchment paper.

In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.

Pour the crumbs mixture into the springform pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. Bake crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for at least 30 minutes before filling.

In a medium bowl, whip cream with an electric mixer until stiff peaks form, about 2 - 3 minutes. Set aside.

Mix cornstarch and water in a small bowl until smooth. Set aside.

Place the cream cheese in the bowl of an electric mixer, beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sugar and sour cream and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy, for 1-2 minutes. Add lemon juice, vanilla extract, and cornstarch mixture; beat until well incorporated. Turn off the mixer.

Add whipped heavy cream and gently fold in using a spatula. Set aside.

Place the cheesecake pan on two large pieces of heavy-duty aluminum foil and fold up the sides around it (this is to keep the water from seeping into the cheesecake).

Pour the cheesecake mixture over the crust; tap gently to remove any air bubbles.

Place the cheesecake into a large roasting pan and pour hot water in (avoiding the cheesecake, of course) until it’s about halfway up the sides of the cheesecake pan.

Bake at 350º F (180º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you’re not looking for golden brown.

Turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook, but slowly begin to cool as well.

After 40 minutes, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Next, remove the cheesecake from the water bath and wrapping. Let it cool at room temperature. Then refrigerate for at least 6 hours, or overnight (better).

Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens