New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Best Bites

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture at a lower cost

Preheat the oven to 325°F (163°C).

Prepare a springform pan by greasing the sides and lining the bottom with parchment paper.

In a mixing bowl, combine cream cheese, thick curd, and whipping cream until smooth and creamy.

Add powdered sugar, vanilla extract, lemon juice, and lemon zest to the mixture; mix until fully incorporated.

In a separate bowl, whisk together cornstarch, then gradually add to the cream cheese mixture, blending until smooth.

Pour the cheesecake mixture into the prepared springform pan, smoothing the top with a spatula.

Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set.

Once set, carefully remove the sides of the springform pan.

Top with berry compote as desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens