Friday, January 29, 2010

Eggless Cheesecake

 Post # 14

Posted by: Anu

Here's a wonderful cheesecake recipe I borrowed from a baking buddy. The occasion was Archana's birthday and after 2 days of going-crazy-with-cake options, Anusha and I decided on this recipe. Tried, tested and relished - this is a must try!! For all you "weight watchers", this recipe uses "low fat" cream cheese and "light" sour cream but it certainly doesn't compromise on taste!!

  • I arranged some sliced fresh strawberries on the cheesecake before serving, for the visual appeal, it certainly adds to the taste too!!
  • Ready made graham cracker pie crusts are available in the grocery store. It's a very good shortcut for making a crust pan from scratch!!! For this recipe, we used two 9" pans.
  • Btw, save this project for a leisurely weekend!! You have to be patient while "mixing" the ingredients, we took turns (pleasures of combined cooking!) and also with the "cooling", the cake takes a while to cool down!

I Cannot Believe It Has No Eggs Cheesecake
Bakin Without Eggs by Rosemarie Emro (St. Martin's Press, 1999)
Makes 12 to 16 servings

For the crust:
1 1/2 cups finely crushed chocolate cookie crumbs or graham cracker crumbs
1/2 cup butter or margarine, melted
2 tablespoons sugar

For the filling:
1 (8-ounce) package regular cream cheese, room temperature
2 (8-ounce) packages low-fat cream cheese, room temperature
1/2 cup sweetened condensed milk
1/2 cup sugar
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind (optional)
1 tablespoon vanilla extract
1 pint (16 ounces) light sour cream

To prepare crust: In a small bowl, combine chocolate cookie crumbs, melted butter or margarine, and sugar; blend well. Press into bottom of an ungreased 9-inch springform pan. Put foil around bottom of pan so it does not drip. Set aside.

Preheat oven to 300 degrees.

To prepare filling: In a large bowl, with a handheld electric mixer set on medium speed, beat cream cheese, condensed milk, sugar, baking soda, baking powder, cornstarch, lemon juice, lemon rind (if used), and vanilla. Beat until smooth, approximately 3 minutes. Add sour cream; blend well. Pour into prepared pan.

Bake for 1 hour on center rack. Knife inserted in outer side of cake should come out clean when cake is done. Middle will still be creamy.

Turn off oven and open door; let cake sit in oven for another 2 to 3 hours to cool slowly.

Remove from oven after it is cooled, loosen sides of pan with a knife, and remove sides of pan. Place on a plate and allow to cool completely at room temperature before placing it in refrigerator (so it does not create condensation) covered with plastic wrap. Refrigerate for a couple of hours
before serving.

Variations: You may use 4 (8-ounce) bars of light or regular cream cheese and one cup (8 ounces) sour cream instead of 16 ounces of sour cream for a slightly thicker cake. Or, for a softer cake, use 3/4 cup sweetened condensed milk and 1/4 cup sugar and 1/3 cup cornstarch. It is great in either of these variations.

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