Eggless Classic Cheesecake

Cheesecake is an all time favorite dessert in our family. The recipe that I am sharing with you today is simple, easy and will bring loads of smiles and request for seconds!

Usually a springform pan is used to bake the cheesecake, but as I found out - not essential. In fact, when I first set out to make this cheesecake, I couldn't find the base of my springform pan. Disaster, right? I improvised with a round baking pan and it turned out great! The experience was so good, that I haven't gone shopping for a springform pan yet! And I've made this cheesecake many times since. :)

Few important notes before diving into the recipe ... Make sure that all the ingredients are at room temperature. This makes the mixing process easy as the ingredients are soft and prevents lumpiness and over mixing! As a general rule, leave them out for 1-2 hours. I like to leave them out for 2 hours before I am ready to begin.

Using a water bath while baking is key to a smooth and moist cheesecake! The water bath helps it bake evenly and prevents cracks from forming on top of the cheesecake. To make a water bath when using a regular round baking pan - Place the round baking pan in a larger pan with hot water until it's almost half way up the sides of the cheesecake pan. If you are using a springform pan to bake the cheesecake - Place the springform pan in a slightly larger empty pan. Now place this in a larger pan filled with hot water until it's almost half way up the sides of the cheesecake pan.

Finally, parchment paper is a life saver! Cut parchment paper to fit the base of the round pan.

Patience and prep will go a long way to help the the baking experience enjoyable. Come on, let's have some fun!

Recipe adapted from amyinthekitchen.com

Eggless Classic Cheesecake

Prep Time: 30 min Cook Time: 1 hr
Yield: 8 slices

Ingredients

Crust

• 1.5 cups crushed honey graham crackers
• 1/4 cup light brown sugar 
• 1/2 cup butter melted
• 1/2 tsp vanilla extract

Cheesecake Filling

• 16 oz cream cheese, room temp
• 1 cup sugar
• 1 cup sour cream, room temp
• 1 cup heavy cream, room temp
• 1/4 cup flour
• 2 tsp vanilla extract

Method

1. To prepare the crust, place the graham crackers inside a gallon sized Ziplock bag. Crush the crackers with a rolling pin into a fine powder. Mix in the cinnamon and brown sugar. Add melted butter.
2. Preheat the oven to 320 degrees. Line the bottom of a round pan or springform pan with parchment paper.
3. Press the graham cracker mixture nicely onto the bottom of the pan to make a smooth and compact base. Now place the pan in the refrigerator until the cheesecake filling is ready.
4. To prepare the cheesecake filling, beat sugar and cream cheese with a standard electric mixer on low speed until smooth. Add the rest - one ingredient at a time and beat on low until fully incorporated. 
5. Pour the cheesecake filling into the pan and gently tap it down to remove any air bubbles.
6. Prepare the water bath and bake in the oven for 1 hour.
7. Let the cheesecake cool in the oven for another hour by cracking open the oven door.
8. Remove the cheesecake from the oven and now run a sharp knife along the rim of the pan to release the cheesecake from the sides.
9. Wait for the cheesecake to completely cool down on the counter. Once cooled, place it in the refigerator overnight or atleast for 4 hours. 
10. Remove the cheesecake from the pan. If using a regular round pan like me, just place a plate on top of the pan and tap the cheesecake onto the plate. Now quickly place the crust side down onto the serving plate.
11. Serve it with a favorite fruit glaze and/or fruits. Slice 'em and serve. Enjoy!

* Will update with pictures shortly! Here is a pic of the water bath sans the cheese cake! :)