The Ultimate Eggless “New York Style” Baked Cheesecake
Forget the crumbly, dry textures of basic cheesecakes—we are mastering the art of the dense, creamy, and towering New York classic, without a single egg in sight. This recipe is a masterclass in emulsification and protein structure. We’re swapping eggs for a precise combination of cornstarch and condensed milk to replicate that iconic “heavy” mouthfeel and smooth finish that defines a true Big Apple slice. Ready to engineer the perfect cheesecake?
Ingredients:
- 500 grams Full-Fat Cream Cheese: Must be room temperature to ensure a lump-free, silky emulsion.
- 200 grams of Sweetened Condensed Milk: Our egg replacement; it provides the sugar and the protein structure for the set.
- 150 grams Sour Cream (or Thick Greek Yogurt): Adds the signature New York “tang” and softens the protein structure for creaminess.
- 30 grams Cornstarch: The stabilizer that binds the moisture and prevents the cake from cracking.
- 1 teaspoon Vanilla Bean Paste: For deep, aromatic flecks of flavor throughout the dense filling.
- 200 grams Digestive Biscuits (or Graham Crackers): The structural base.
- 80 grams of Melted Vegan Butter: To bind the crust.
- 1 Teaspoon Lemon Juice: To brighten the fats and help the dairy proteins thicken.
Equipment:
- 20 cm (8-inch) Springform Pan: Essential for a clean release of a tall, dense cake.
- Stand Mixer or Electric Hand Whisk: To achieve a perfectly smooth, aerated batter.
- Large Roasting Tray: For the “Bain-Marie” (water bath), the secret to a crack-free surface.
- Aluminum Foil: To waterproof the pan during the water bath.
Instructions:
Construct the Foundation:
Pulse the biscuits into fine crumbs and mix with melted butter. Press firmly into the base of the springform pan. Bake at 180°C for 8 minutes to “set” the crust, then cool completely.
The Emulsification Process:
In a large bowl, beat the room-temperature cream cheese until smooth. Slowly pour in the condensed milk and sour cream. Whisk on medium-low speed—incorporating too much air at high speed will cause the cheesecake to puff and then collapse.
Stabilize the Structure:
Sift in the cornstarch and add the vanilla and lemon juice. Whisk gently until just combined. The batter should look like thick, glossy ribbons.
The Waterproofing:
Wrap the outside of your springform pan in two layers of heavy-duty foil. This prevents water from the bath from seeping into your crust. Pour the batter onto the cooled base.
The Science of the Water Bath:
Place the foil pan into a roasting tray. Fill the tray with boiling water until it reaches halfway up the sides of the cheesecake pan. This creates a humid environment and ensures even, gentle heat distribution.
Low and Slow Bake:
Bake at 160°C for 50–60 minutes. The edges should be set, but the center should still have a slight “wobble” (the carry-over heat will finish the job).
The Gradual Cool-Down:
Turn off the oven and crack the door open slightly. Let the cheesecake sit inside for 1 hour. This slow temperature drop is the #1 way to prevent cracks. Chill in the fridge for at least 6 hours (preferably overnight) before slicing.
Tips for Success:
- Room Temp is Non-Negotiable: Cold cream cheese will result in tiny lumps that no amount of whisking can fix. Let your ingredients sit out for 2 hours before starting.
- Don’t Over-Beat: Unlike a sponge cake, we aren’t looking for volume. Overmixing introduces air bubbles that rise and pop in the oven, causing the surface to crack.
- The “Jiggle” Test: Don’t wait for the center to look dry. If it jiggles like jelly when you nudge the pan, it’s ready to come out.
Also read: Zesty Delight: How to Bake the Perfect Eggless Lemon Bread
Note:
This cheesecake is a triumph of ingredient substitution. By leveraging the starches in cornstarch and the concentrated proteins of condensed milk, we achieve the same structural integrity as an egg-based cake. It’s dense, rich, and naturally egg-free without compromising on the authentic New York experience.
Disclaimer: This blog is intended for educational and informational purposes only. Results may vary depending on ingredients, equipment, and technique. Always follow safe baking practices and use caution when handling hot ovens, sharp tools, and food.