My family and I love cheesecake, but it is impossible to find one without eggs in the supermarket. So I created a eggless cheesecake for me and my family to enjoy!
Prep time : 20 minutes
Bake time: 30 minutes
Ingredients:
- 1 ready-made graham crust (10″ inch)
- 24 oz softened cream cheese
- 3 Tbsp sour cream
- 1 Tbsp cornstarch + 3 Tbsp water blended
- 1 Cup sugar
- 1 Tbsp vanilla essence
- Fresh lemon zest
For Layering:
- 5 Tbsp sour cream
- 1 Tbsp sugar
For Strawberry Topping:
- 1 Tsp corn starch
- 1 Tbsp orange Juice
- 1 Tsp sugar
- 3 Tbsp of water
- 1 Pint Fresh strawberries washed and cut lengthwise (or you choice of berries)
PREPARATION:
1. Heat the oven to 350 Degrees.
2. Mix the cream cheese, sugar, vanilla essence and lemon zest with mixer till it is well blended.
3. Pour mixture into crust.
4. Bake the cheesecake in a water bath to keep the oven moisture high and the heat distributed evenly. Make sure you don’t overheat the cheesecake because it could burn. (A water bath is when you put water in a large pan and then set a smaller baking pan inside it. See Picture.)
5. Cover the crust with foil.
6. Bake for 45 minutes. Let it cool for 4 hours or overnight.
For Toppings:
1. Mix sour cream with sugar.
2. Apply an even layer of sour cream on cool cheesecake with flat spatula.
For Strawberry Topping:
1. On low heat, add cornstarch, orange juice, sugar, and water in a small pan.
2. Whisk until mixture is translucent. Let it cool.
3. Fold in the fresh strawberries.
4. Spread across cheesecake.
Tips:
For healthier eating, you can substitute Ricotta for the cream cheese. Sometimes I add lingo berry preserves for variety.
I’ve heard that you are a good cook if your cheesecake does not crack. Let me know how yours turned out in the comments!
