Eggless Baked Cheescake

Can you imagine a cheesecake without cream cheese? So I love experimenting with desserts and today I am back with eggless baked cheesecake without cream cheese, oven, and detachable mold. So, the majority of the ingredients are readily available, the only thing that you need is patience because you need to refrigerate this cake for 8 hours before serving.


Ingredients for biscuit crust-

1. 15-20 grinded parle-g biscuits

2. 1 tbsp cocoa powder

3. 1/4th cup/50 ml of melted butter(salted)

Ingredients for cheesecake Batter 4. After 20 minutes, transfer the cheesecake batter into the tin that was refrigerated. 5.Preheat Kadai by adding salt (1/4th cup) ts for cheesecake batter- 1.1 cup storebought hung curd 2 3/4th condensed milk/milkmaid(150ml) 3.1/3 cup chilled heavy cream 4.1/3 cup room temperature milk 5.vanilla essence-1/2tsp Step by step recipe- 1. Grind parle-g biscuits in mixer-grinder into a fine powder. Add cocoa powder and melted butter. 2. Stir well and refrigerate for 20 minutes after transferring the mixture of biscuit crust in a cake tin lined with butter paper. 3. Till then prepare batter by stirring well all the ingredients of cheesecake

Batter 4. After 20 minutes, transfer the cheesecake batter into the tin that was refrigerated. 5. Preheat Kadai by adding salt (1/4th cup) 6. Place a stand and above the standing place a dish 7. Add 100 ml of water in the dish for water bath and preheat Kadai for 10 minutes 8. After 10 minutes, water starts releasing heat, and now place the cake tin over the dish. 9. Let it bakes for 40 minutes on medium flame 10. Later let the cake tin rest at room temperature for 1 hour. 11. After the temperature of the cake tin becomes normal, place it in the refrigerator for 8 hours 12. Remove the cheesecake from the cake tin after 8 hours 13. Serve with a topping of oranges(optional)

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Recipe by Vanshi Thakkar (Cook Talks )

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