This eggless Newyork cheesecake recipe is the result of the baking workshop I conducted at Auro University, Surat. We in India majorly lean towards vegetarianism and eggs are considered to be as nonvegetarian as chicken. The most common question I am asked is, what is the egg substitute in baking. Baking is not as simple as just replacing eggs out of a particular recipe you have come up with a whole new recipe its not the case of just one ingredient that replaces eggs, it completely varies from recipe to recipe. How do I do that? Experimenting for an eggless alternative has been very challenging. I have been experimenting endlessly to come up with eggless versions of cake recipes some have been successful and some still need to be worked on. However, I am very proud to say that at Picardo’s (My tiny little bakeshop in Mumbai) unlike taking the easy way and going for the same preservative-laden premixes which are used in most commonly used cake shops all over India, we at Picardo’s still follow the Old school methods of baking from scratch our cakes are freshly prepared without any preservatives. I have been experimenting for a while on finding an eggless version of baked cheesecake and finally, it was a Eureka!! moment for me when I came up with the eggless version of the Newyork Cheesecake without compromising much on the taste, look or texture of the very popular Newyork Cheese Cake.
I have used yoghurt, condensed milk and the key ingredient corn starch as an egg replacer and voila!!! I had the perfect cheesecake.
A big shout out to all vegetarians this recipe is for you. I went a step further to create different flavour options for this eggless Newyork cheesecake experimented for flavours with this recipe and came with Eggless peanut butter & Chocolate Cheesecake pie where I alternated the half the yoghurt with the smooth peanut butter and instead of using cracker biscuits, I opted for Oreo. This version was also very delicious further proving that we can come up with flavour alternatives for cheesecake version.
I hope that with this basic recipe of eggless Newyork cheesecake you also can experiment and come up with different flavours. Do write to me about your experiments, I would love to read about your quests in eggless baking.
Eggless Newyork Cheese Cake
An egg-free version of the very popular Baked Newyork Cheese Cake
- 250 gms Cream cheese (Room Temp) (Philadelphia works best but you may use any local brands available)
- 250 gms single cream (although double cream would be prefered for this recipe. In India the only option available is Amul which is a single cream but that works fine )
- 125 gms thick yoghurt/curd (its advisable to strain the yoghurt in a muslin cloth)
- 100 gms caster sugar
- 250 gms condensed milk
- 2 tablespoon cornstarch
- 100 ml water (Make a corn starch slurry)
- 300 gms digestive biscuits (crushed even a quick wiz in a coffee grinder would do)
- 50 gms unsalted butter (melted)
- 50 gms caster sugar
- Prepare an 8 “inches detachable cake mould with aluminium foil towards the exterior of the mould this is done to protect the cheesecake while baking in a water bath.
- For the crust In a bowl mix together crushed biscuits and melted butter. Make a base with this mixture and freeze for 15 mins
- You can use kitchen aid or even handheld mixer if you don’t have even that even the good old whisk will do the job. Mix together cream cheese which should be at room temperature to give a creamy finish, cream, yoghurt, condensed milk till it forms a smooth mix.
- Mix together corn starch and water to form a slurry. Add this to the cream cheese mix. Pour this mix in the prepared mould.
- Preheat the oven at 160 degrees Celsius. Add some water in a baking tray place the prepared cake mould in the water bath and gently bake for 30 mins.
- The end result should be smooth and bit jiggly. Then off the oven and let the cheesecake cool down inside the oven
- You can serve it warm or cold with some berries on the side