NoBake Mini Egg Cheesecake! Jane's Patisserie from www.janespatisserie.com
Description
Cheesecake is a delicious dessert that is popular all over the world. However, most recipes for cheesecake contain eggs which can make them difficult to prepare. This easy cheesecake recipe without eggs is perfect for those who are allergic to eggs, or who simply want a more straightforward recipe to follow.
Prep Time
10 minutes
Cook Time
45 minutes
Ingredient
For the crust: - 1 1/2 cups graham cracker crumbs - 1/4 cup sugar - 6 tablespoons unsalted butter, melted For the filling: - 16 ounces cream cheese, softened - 1/2 cup sugar - 2 tablespoons cornstarch - 1/2 cup sour cream - 1/2 cup heavy cream - 1 teaspoon vanilla extract
Equipment
- 9-inch springform pan - Mixing bowl - Hand mixer or stand mixer - Spatula
Method
1. Preheat the oven to 350°F. 2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined. 3. Press the mixture into the bottom of a 9-inch springform pan. 4. In another mixing bowl, beat the cream cheese until smooth. 5. Add the 1/2 cup sugar and cornstarch to the cream cheese and mix until well combined. 6. Add the sour cream, heavy cream, and vanilla extract to the cream cheese mixture and mix until the mixture is smooth and creamy. 7. Pour the cream cheese mixture into the springform pan over the crust. 8. Bake the cheesecake for 45 minutes or until the edges are lightly golden and the center is set. 9. Remove the cheesecake from the oven and let it cool to room temperature. 10. Chill the cheesecake in the refrigerator for at least 2 hours or until set. 11. Once chilled, remove the cheesecake from the springform pan and serve.
Notes
- Make sure the cream cheese is softened before mixing. - The cheesecake will set as it cools, so don't worry if it looks a bit wobbly in the center when you take it out of the oven. - This recipe can be easily doubled to make a larger cheesecake.
Q: Can I use a different type of cookie for the crust? A: Yes, you can use any type of cookie that you like for the crust. Just make sure to crush them into fine crumbs before mixing them with the sugar and butter. Q: Can I make this recipe ahead of time? A: Yes, you can make this recipe up to a day ahead of time. Just keep the cheesecake covered in the refrigerator until you're ready to serve it. Q: Can I freeze this cheesecake? A: Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it in the refrigerator before serving.
Recipe Tips
- Make sure all of the ingredients are at room temperature before mixing. This will help them combine more easily and create a smoother cheesecake filling. - Be careful not to overmix the cheesecake filling. Overmixing can cause the cheesecake to crack while baking. - Use a water bath while baking to help prevent cracks in the cheesecake. Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. This will help the cheesecake bake evenly and prevent cracks.
Share
Post a Comment
for "Easy Cheesecake Recipe Without Eggs"
Post a Comment for "Easy Cheesecake Recipe Without Eggs"