Cheesecake, Minus Eggs

If you’re a vegetarian like myself, you know the trade of customized food orders all too well. Many times the substitutions leave your meal lifeless; but luckily that’s not always the case as vegetable-based diets have become increasingly popular. Here’s an egg-less cheesecake recipe…the ultimate rich and creamy indulgence!


3 packages cream cheese (8 oz) at room temperature
1/2 cup whipping cream (if the batter seems too thick add another couple of tablespoons)
3/4 cup sour cream
1 cup sugar (add another few tablespoons if you plan to serve plain or without toppings)
1 Tbsp cornstarch
2 tsp vanilla (you can also add another or combine extracts for flavor variations)
Topping of your choice (fruits, syrups, cookie crumbs, etc)
Buy or make your own crust by combining and pressing 1-3/4 cup fine graham cracker crumbs, 3 Tbsp sugar, and 3 Tbsp melted butter into a pan



  1. Preheat oven to 350° F.
  2. Mix all of the ingredients with a mixer until the batter is very smooth.
Pour the batter into your pan


Bake for approximately 60 minutes, depending on your oven. After 60 minutes, turn off the oven and crack the door open. ***DO NOT REMOVE THE CHEESECAKE FROM THE OVEN FOR AT LEAST TWO HOURS.***



After a couple hours, remove the cheesecake from the oven


Refrigerate for at least 8 hours or overnight. Remove spring-foam before slicing/serving. Any suggestions for getting rid of the crack on top? Obviously, no luck here 😦

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