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Eggless Cheesecake

Eggless-Cheesecake

Craving for something sweet and savoury yet not your usual heavy sweets? Try this Eggless Cheesecake recipe, which is baked to perfection and is drizzled with homemade chocolate sauce. This cheesecake recipe is so delicious that it will sweep you off your feet! This lip-smacking dessert recipe can be prepared for special occasions and festivals. To cook this cake recipe, you need – cream cheese, corn starch, fresh cream, sugar and crackers.

Ingredients:
12 crackers
3 cup cream cheese
1 tablespoon corn starch
1/2 cup whipped cream
1/2 cup lukewarm milk
1 tablespoon melted unsalted butter
150 gm sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup cooking chocolate

Procedure:
Step 1
To prepare this cake recipe, put the crackers in a grinder jar and grind them to a fine powder. Transfer this cracker powder to a small bowl, add melted butter in it and mix well to make a mixture. Grease a cake pan with a little butter (you can use kitchen brush for the same). Now, place this mixture in the greased pan. Using a glass, press the biscuit mixture and make a neat layer. Place this cake pan in the refrigerator for 30 minutes or until the base is set.

Step 2
Now, take a large bowl and mix together cream cheese (1 1/2 cup), sugar, whipped cream, corn starch, lemon juice and vanilla extract with a spatula. Afterwards, using an electric beater and beat the mixture until smooth. Now, add the remaining cream cheese and again beat the mixture till the cream is blended very well and you see a creamy and smooth mixture.

Step 3
Now, take out the cracker base pan and spread the whipped cream cheese layer in the pan with a spatula and make the layer even. Preheat the oven at 180 degrees Celsius for about 15 minutes. Then, put the pan in a this pre-heated oven and bake for 30 to 40 minutes. To check, if the cake is done, see if the sides look firm, separated and the centre wobbly. Let the cheesecake cool at room temperature. Then, cover with a foil or an air-tight lid and place the pan in the refrigerator for 4 hours or more. You can also keep overnight.

Step 4
Then, to prepare the chocolate sauce, add hot milk in a bowl. If you do not have hot milk, you can heat it in a pan or just microwave, there is no need to boil the milk. Add a cup of roughly chopped sweet chocolate (about 75 grams). Mix well with a spoon or spatula till all the chocolate dissolves. Let the chocolate sauce cool at room temperature.

Step 5
To remove the cheesecake from the pan, dip a butter knife in a bowl or cup containing warm water and gently slid through the sides of the pan, separating the cheesecake from the pan. Place the cheesecake on a serving plate or tray. Drizzle the chocolate sauce and serve. (Optional: You can add some berries like blueberries, blackberries or strawberries while serving. Dry fruits can also be sprinkled on the cheesecake.)