Thursday, March 27, 2014

Cheese Cake Recipe/ Egg less cheese cake Recipe

Cheese Cake Recipe/ Egg less cheese cake Recipe 

Makes 6 inch cheese cake


For Base

1 1/2 cups graham crackers or Digestive biscuit
1/2 cup butter

For Filling

3.5 cups packages cream cheese
2 cups sour cream 
2 tbsp cornstarch
1 cup sugar
1 tsp vanilla extract
1/4 tsp salt

For garnish


For Base

  • Crush the graham crackers or digestive biscuit with a rolling pin to fine crumbs or you can grind in in a mixer grinder and then pour the melted butter in a crushed biscuit and mix well.
  • Pour mixture into a 9-inch spring-form baking pan.
  • Press the mixture down to make a smooth base.
  • Set pan in freezer while you make the filling.
  • You do need a spring-form pan.

For Filling

  • Have cream cheese and sour cream out at room temperature before an hour.
  • Mix the cream cheese and sugar together, cream it properly until it mixed well.
  • Then add cornstarch, vanilla and salt , mix it properly.
  • Add sour cream. Mix well again.
  • Pour cream into pan over the crust .
  • Bake for at least 10 minutes at 350 degree or until there are some cracks from the center of the cake. Cracks are normal.
  • Let it cool completely then refrigerate it for minimum 6 hours.
  • Remove spring from pan, serve with chocolate ganache/ chocolate sauce or your favorite glaze. 


Spring pan will be easy to remove cheese cake from the pan.


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