Egg-less Classic Cheesecake
I know, I know… it has been a while. A very LONG while. Part of it is due to my growing lack of time, and part of it is due to my incurable desire to simply make things without taking pictures of it. Trust me, there have been too many projects where I have started taking shots, and then forget to halfway through. It’s a shame, I know. But it is what it is. At least I have a wonderful thing to come back with: EGG-LESS cheesecake!
Adapted from Geetha’s Kitchen, it’s a marvelous thing to have made and eaten. Creamy, rich, firm, and tangy, it is actually baked (unlike most egg-less recipe’s I researched) and it’s actually much easier than it seems.
You will not be disappointed. Serve it up with your favorite fruit glaze… or multiple glazes. I am thinking cheesecake fest with the cake at the center of the table, surrounded by at least 5 different toppings. Imagine the delight!
Makes 1 9 inch cheesecake
1 3/4 cups graham cracker crumbs
2 tsp cinnamon
1 stick (1/2 cup) butter, melted
Using a gallon sized Ziplock bag, crush the graham crackers with a rolling pin to fine crumbs.
Keep the crumbs in the bag and toss in the cinnamon. Seal bag and mix well. Then pour in the melted butter. Seal again and mix well.
Pour mixture into a 9-inch spring-form baking pan. Yes, you DO need a spring-form pan. It is worth getting one. Press the mixture down to make a smooth base.
Set pan in freezer while you make the filling.
2 8 oz. packages cream cheese
3 cups sour Cream
2 tbsp cornstarch
1 cup sugar
1 tsp vanilla extract
1/4 tsp sea salt
Have cream cheese and sour cream out at room temperature for 30 minutes. Preheat oven to 375°F.
Cream together the cream cheese and sugar until well mixed. Add in vanilla, cornstarch and salt. Mix well.
Add in sour cream. Mix well.
Pour into spring-form pan, over the crust.
Bake for at least 60 minutes, or until there are some cracks forming at the center of the cake. Cracks are normal, by the way. However, I do plan to try baking the cake in a water bath next time which allows your cake to bake with a smooth top surface. I will update this accordingly!
Let it cool completely before you refrigerate it. Cover and refrigerate or at least 4 hours.
Serve with your favorite glaze!