Cheesecake Recipe | Creamy, Soft Eggless Cheese Cake

Cheesecake recipe with step by step photos – creamy, tasty and soft baked cheesecake.

I had got a few recipe requests for sharing an eggless cheesecake. This recipe is a baked version and does need an oven. I prepare cheesecakes once in a while. Only in the mango season, I prepare Mango cheesecake a couple of times.

This cheesecake was loved by the guests we had on this day. The recipe gives you a medium sized cheesecake which is good for a small party in your home. You can even half the recipe if you want.

I have made a chocolate sauce for the cheesecake. you can skip this if you want. But a sweet chocolate sauce complements the slightly sour taste of the cheesecake very well. You will need cream cheese to make this cheesecake. Also you will need a spring pan or a pan with a detachable base, so that you can easily remove the cheesecake without breaking it.

How to make cheesecake

Preparing the biscuit crust

1. Take 10 to 12 digestive biscuits or crackers or marie biscuits. Break them and add in a blender or grinder jar.

2. Grind to a fine powder.

3. Take this powder in a mixing bowl.

4. Add 2 tablespoons melted butter in it.

5. Mix very well with a spoon.

6. Now place this mixture in greased spring pan. Grease the bottom as well as the sides very well with butter. I used two pans of 5.5 inches (diameter) and 2.75 inches (height). You can also use a 5 or 6 inches round pan. Alternatively, you can even use small to medium baking bowls or ramekins for individual servings. In this case you do not need to remove the cheesecake.

7. With your fingertips or a the back of a small glass or bowl, press the biscuit+butter mixture and make a neat and even layer. Keep this pan in the fridge for 20 to 30 minutes, so that the biscuit layer sets.

Making cheese cake

8. In another bowl, take 3 cups cream cheese (600 grams) and ¾ cup sugar (150 grams). All the ingredients should be at room temperature.

9. Next add 1 tablespoon corn starch (corn flour), 1 tablespoon lemon juice and 1 teaspoon vanilla extract or powder.

10. Now with an electric beater, start to whip this mixture.

11. Use a medium to high speed and whip till smooth and creamy. Scrape the sides with a spatula and continue to beat. You can also use a stand mixer to beat the mixture.

12. There should be no lumps of cream cheese in the mixture.

13. it should be smooth, thick and creamy without any lumps. just beat the mixture till its smooth. Do not over beat.

14. Now add ½ cup cream.

15. Again beat the mixture.

16. Whip till the cream is blended very well and you see a homogenous smooth, creamy and thick mixture.

17. Remove the pan from the fridge. Here is the set biscuit crust layer.

18. Now pour the whipped cream cheese layer in the pan.

19. With a spatula even the top.

20. Keep the pan in a preheated oven and bake for 30 to 40 minutes at 180 degrees celsius. Preheat oven at 180 degrees celsius for 15 minutes and keep both the top and bottom heating elements on. Keep the pans in the middle rack. As mentioned before, I used two pans.

21. After baking, to check the doneness, the sides will look risen, firm and set.  and the centre of the cheesecake will be wobbly, but not runny, when you shake the pan gently. The sides will also look separated from the pan. Let the cheesecake cool at room temperature. On cooling, the centre will become firm. Do not over bake. Since temperatures vary with the size, make and litres of the oven, do keep a check while the cheesecakes are getting baked. Cracks should not form on the cheesecake.

22. Once the cheesecake has cooled at room temperature, then cover with a foil or an air tight lid. Place the pans in the fridge for 4 hours or more. You can also keep overnight.

Making chocolate sauce for cheesecake

1. Take ½ cup hot milk in a bowl. You can heat milk in a pan or a microwave. No need to boil the milk. Just let it get hot.

2. Add 1 cup roughly chopped sweet chocolate (75 grams). If using semi sweet or bitter chocolate, then do add sugar as per taste.

3. Mix very well with a spoon or spatula, till all the chocolate dissolves.

4. Let the chocolate sauce cool at room temperature.

5. Dip a butter knife in a bowl or cup containing warm water.

6. Now take the butter knife and gently slid through the sides of the pan, separating the cheesecake from the pan.

7. Push the detachable lid from the bottom and gently remove the cheesecake. Then gently remove the lid from the base.

8. Place the cheesecake on a serving plate or tray.

9. Drizzle the chocolate sauce and serve the cheesecake. or your family or guests can serve the chocolate sauce themselves on the sliced cheesecakes. If you want you can even add some berries like blueberries, blackberries or strawberries while serving. Dry fruits can also be sprinkled on the cheesecake.

If you are looking for more Cake recipes then do check:

• Black forest cake
• Pressure cooker cake
• Choco lava cake
• Biscuit cake
• Chocolate cake

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.