Oct 14, 2015

Baked Eggless Cheesecake Recipe - Eggless Classic Cheesecake Recipe


This is one of the recipe which i wanted to try for quite a long time. Finally i made it few days back and it was a super hit. I have tried so many versions of no baked cheesecakes..But i have never made a baked cheesecake so far, because i thought that it needs cream cheese. But when i saw this recipe i decided to try it and use hung yogurt instead of cream cheese. It turned out just great..The cool thing about this is, it is eggless. i will be sharing a baked cheesecake with eggs as well..


Similar Recipes,
Sour Cream Recipe
Peanut Butter Cheesecake
Nutella Cheesecake
Mascarpone Cheesecake
Strawberry Cheesecake
Mango Cheesecake
Mango Custard Cheesecake

Check out my 10 Killer Cheesecake Recipes too..


This is a pretty easy to make cheesecake. You just need a handful of ingredients to make this. The more cool thing is you dont need cream cheese to make this cheesecake. So you can easily call this recipe as cheesecake without creamcheese..I used hung curd to make this, i took some thick yogurt and poured in some cheesecloth lined over a sieve and put it in fridge and let it drip overnight, the next day i got the beautiful thick hung yogurt which can be easily substituted for cream cheese.




This cheesecake tasted so yummy. it was little dense but still creamy and tasty.. This has a buttery biscuit as the base and a luscious creamy filling. Really yummy. Hope you will try this out and let me know how it turns out for you..


Preparation Time : 15 mins
Chilling Time : Overnight
Serves: 6 to 8
Recipe Source: vitchen

Ingredients:

For Crust:

Digestive Biscuits - 150 grams ( I used milk bikis)
Unsalted Butter - 75 grams melted

For Filling:
Cream Cheese - 400 grams( I used hung curd)
Sour Cream - 1 1/4 cup (Recipe here)
Cornflour / Cornstarch - 1 tblspn
Powdered Sugar - 1/2 cup / 100 grams
Vanilla Essence - 1 tsp

(My 1 cup measures 240 ml)

Method:

Keep cream cheese and sour cream at room temp. Preheat oven to 180 degree c.


Crush biscuits in a blender or in a ziploc bag using a rolling pin. Take it in a bowl. Add in melted butter and mix well.

Spoon this in the base of a 18 cm round cake pan. Spread it evenly and chill this in freezer till you make the filling.

Now take cream cheese, sugar in a bowl and whip till creamy.


Now add in vanilla, cornflour and whip again till mixed.


Now add in sour cream and fold gently.


pour this over the crust. Now place the tin over sheets of foil and wrap it on the sides, so no water gets in.


Now put this in a high sided baking pan and fill with hot water to create a water bath.


Put this in oven and bake for 30 mins to 35 mins till the top is set.


Now remove it and let it cool for few hours.


Now put this in fridge for few hours.


Top with your favourite toppings and serve.

CHECK OUT MY QUICK VIDEO:


Pictorial:
I poured some yogurt over a sieve which is lined with
cheesecloth and put that in fridge overnight. Now hung
 curd is done..Check this post for detailed post


I used a removable bottom cake pan..If you dont have this,
 use normal cake pan and line it with some foil


Now for the base


start by melting butter


set aside


take biscuits in a blender


crush them roughly


put that in a bowl


pour over melted butter


give a good mix





spoon that into the pan


press with a spatula


press evenly


now it is all evenly lined





chill it in fridge or freezer till you make the filling
Take all your ingredients for filling


Take cream cheese in a bowl..i used hung curd


add in sugar


use a beater to whip this up


Now it is all creamy


add in cornflour


and vanilla 


whip till creamy


add in sour cream..I used homemade, Recipe here


fold gently


it has to be smooth and silky


take the crust out


pour cheese cake mix in





smooth the top


cover the sides with double layer of foil and place it in a baking tray


Bring some water to a boil


pour water in


Time to bake


Now it baked and chilled


Take your favourite topping..You can use fruits as well


pour it in


Spread it


DONE


Slice and serve


It is delicious

10 comments:

  1. Hi aarthi,

    am ur follower most of the dishes I prepare by seeing ur dishes. Last two days before I did ur no bake cheese cake recipe and it came out really well. I was thinking for a long time to do cheese cake baked version and am happy aftr seeing Ur's recipe. Plz tell me I dnt hav an otg so tell me hw to do it in microwave oven. Pls do tell me it would be really a great help for me.

    ReplyDelete
  2. This looks so delicious :) Thanks for citing me! I'll make sure to lead anyone who needs measurements for Indian ingredients to your post. Glad it worked out well.

    ReplyDelete
  3. @Preetha JayakumarFollow the same method. If you cannot do it in a water bath you can skip it and bake it straight away.

    ReplyDelete
  4. But sorry in microwave oven is it possible to preheat the oven? And also u told tobake it for 30mins? Pls help me and clear my doubt. Am a new user of microwave so I dnt knw how to bake pls help me aarthi.

    ReplyDelete
  5. @Preetha Jayakumarif you have convection microwave you can do it

    ReplyDelete
  6. Thank you so much for sharing this recipe !!! My 5 year old is allergic to eggs adn I was looking everywhere ! Trying this tomorrow for both my boys !! I'm doing it exactly the same except no sugar (plan on using Stevia) and the crust will be no carb (almond flour) !!

    ReplyDelete
    Replies
    1. Sadhna here. You mix honey, milk and digestive biscuits for crust and hung curd, chenna( paneer made with full cream milk at home) , honey and mango purée for topping. Bake the same way. It's nutritious and without sugar. Tried and tested . Post feedback on my email ID sadhna.capri@gmail.com

      Delete
  7. @Farzana Firozhi what quantity of stevia can i use to replace the sugar.

    ReplyDelete
  8. Hi I did the way you told but my cake never baked. Please advise why

    ReplyDelete

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