Eggless Cheesecake
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Eggless Recipes

Eggless cheesecake

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Ingredients- • 1 + 1/2 cup crushed lotus biscuits • 5 tbsp melted butter • 1+1/2 cup hung curd • 1/2 cup heavy cream/fresh cream • 1 cup condensed milk • 2 tbsp cornflour • Biscoff spread (for topping) • Whipped cream (for garnish) Lotus biscuit crumbs (for garnish) Method: • 1. In a large bowl, add the crushed biscuits with melted butter and combine till all the crumbs are coated. • 2. Transfer the biscuit base into a lined springform pan and using the back of a spoon, press down to form an even cheesecake base. Refrigerate for 15-20 mins. • 3. Meanwhile in another bowl, add hung curd, cream, condensed milk and cornflour. Whisk everything together just until a smooth batter is formed with no lumps. • 4. Pour this cheesecake batter over the chilled biscuit base and transfer
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40min · 8 servings Ingredients- • 100 grams blueberries (1/2 cup) • 2 Tbsp sugar • 1 Tbsp water • 1/2 tsp lemon zest • 1 tsp lemon juice • 120 g biscuits (I used marrie) • 60 g melted butter • 150 g whipping cream (non dairy, sweetened) • 150 g cream cheese • 1/4 cup icing sugar • 1/2 tsp vanilla extract • Prepared blueberry compote
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Is there anything more classic than a slice of cherry cheesecake? Creamy cheesecake filling with a hint of almond flavour and topped with a sweet and tangy cherry pie filling for a slice of perfection. Note: • Line the mould with aluminium foil • Refrigerate the biscuit crust for 15 minutes. • Bake the cheesecake in a preheated oven at150C for exactly 45 minutes. • After baking the cheesecake in the water bath remove the cheesecake and let it cool completely before placing it in the refrigerator for at least 8 hours or overnight. • Then Carefully remove the cheesecake from the springform pan/Metal Ring and add as much or as little of the cherry topping. Cut slices using a thin knife that's been dipped in hot water and wiped dry after each slice. Enjoy! Follow me on Instagram @f
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Eggless baked cheesecake with homemade cherry compote 🍒 ✨
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Ingredients- Crust ✨1+ 1/2 cups digestive crushed biscuit ✨6 tbsp melted butter Filling ✨1+ 1/2 cups cream cheese, softened ✨1/2 cup cream ✨1 cup condensed milk ✨2 tbsp cornflour ✨2 tsp vanilla ✨1/2 tsp lemon zest Topping ✨1 cup fresh blueberries ✨3 tbsp castor sugar ✨1 tbsp cornflour mixed with 2 tbsp water ✨1 tbsp lemon juice ✨4 tbsp water Method- 1. Preheat the oven at 160 degree Celsius and prepare a 6 inch springform pan. 2. In a mixer, add digestive biscuits and crush them. Now, add melted butter and mix well. 3. Transfer the biscuit crumbs into a 6-inch springform pan and press them down evenly. 4. In a large bowl add cream cheese, use an electric whisk and smoothen the cream cheese until light and fluffy. 5. Now, add the remaining ingredients- cream, conden
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If cheesecake is your happy place, then you have to try this eggless version of my most loved basque cheesecake recipe! It’s a must bake so don’t forget to save this recipe for later ❤️ Here’s you how make this at home 😊 Ingredients : • Cream Cheese - 2 Cups/ 440g • Hung Curd - 3/4th Cup (dahi hung for 1 hour in a muslin/cheese cloth)/ 183g • Sugar - 2.5 Tablespoons /40g • Condensed Milk - 1/2 Cup/ 160g • Fresh Cream - 6 Tablespoons/90g • Flour - 2 Tablespoons 20g • Cornstarch - 1 Tablespoon/9g (substitute with regular flour/Maida) • Milk Powder - 3 Tablespoons/22g • Vanilla Essence - 1/2 teaspoon Salt - 1/4th teaspoon Process : • * Preheat the oven to 200C • * In a mixer jar add in the room temperature cream cheese, hung curd, castor sugar, condensed milk, fresh
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Ingredients- ✨3/4 cup (136 grams) cream cheese ✨3 tbsp fresh cream ✨3 tbsp greek yoghurt ✨3 tbsp condensed milk ✨1+1/2 tbsp castor sugar ✨2 tsp cornflour ✨1/4 tsp baking powder ✨1/2 tsp vanilla extract Instructions: 1. Preheat your oven to 200°C. Grease a 4-inch round cake tin and line it with parchment paper. 2. In a bowl, beat the cream cheese until smooth. 3. Now add the remaining ingredients, sugar, cornflour, baking powder, yogurt, condensed milk, cream, vanilla extract. Mix until well combined. 4. Pour the batter into the prepared cake pan and smooth the top with a spatula. 5. Bake in the preheated oven for about 20-25 minutes, or until the cheesecake is golden brown on top and the center is little jiggly. The cake may rise and crack, which is normal for Basque chees
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