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Eggless Cheesecake

Prep 40m
·
Cook 40m
·
Total 1h 20m
Eggless Cheesecake Image
Mandi May @punkflute

Ingredients

(Servings: 12)

Crust

Filling

Steps

1
Cover the bottom of a 9" spring form pan with aluminum foil. Butter and sprinkle the sides of the pan with graham cracker crumbs. Preheat the oven to 350 degrees.
2
Mix dry ingredients for the crust, then add butter mix until all is moist.
3
Press the crust mixture into bottom of spring-form pan. Make sure seam gets well sealed. Place in freezer.
4
After the cottage cheese curd is drained in mesh strainer(I usually rinse with cold water to speed the process along), put curd in the food processor until smooth. This process takes about 3 minutes, scraping down the sides a couple of times. Put it back in the refrigerator until needed.
5
In a large mixing bowl, cream the cream cheese. Add each ingredient individually mixing thoroughly before adding the next, starting with sugar. If the batter gets too thin from mixing, put it back in the refrigerator for about 20 minutes. It should be about the thickness of chilled pudding.
6
Put the spring-form pan on a baking sheet in case of any leakage. Pour in filling and bake for 35 to 40 minutes. Edges should rise a little but middle will giggle when you tap on the side of pan. Turn off oven and prop door open with a wooden spoon. Leave to cool for about an hour and a half.
7
Place the pan in the refrigerator for at least 6 hours, but overnight is even better. If you want to remove it from the spring form pan bottom, place it in the freezer until it's solid enough to turn out, then flip it onto a plate, peel the bottom off, and then flip onto a cake plate.

Nutrition Facts

  • Calories
    445kcal
    22%
  • Fat
    24g
    36%
  • Saturated Fat
    14g
    70%
  • Carbohydrates
    47g
    15%
  • Fiber
    1g
    4%
  • Sugar
    37g
    74%
  • Protein
    8g
    16%
  • Cholesterol
    71mg
    23%
  • Sodium
    264mg
    11%
Percent Daily Values are based on a 2,000 calorie diet.

Notes

To add strawberries trim and quarter a pint(saving a few for garnish if desired). Macerate with 1/2 cup sugar for at least 2 hours prior. Remove from liquid and fold into batter before pouring into pan.

For blueberries combine a pint of berries, 1/2 cup sugar, and juice of half a lemon in a sauce pan. Heat on low until berries pop and juices begin to thicken. Cool thoroughly before folding into batter.

Other variations may be made as well.

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