Eggless Gluten-Free Cheesecake Recipe
We all love cake, but there is only one kind of cake whose heavy creamy texture relentlessly visits me in my dreams night after hungry night until I finally break down screaming “all right I’ll make some! I promise!”: Cheesecake, of course! (I know, I need help.) Cheesecake has always been my Achilles Heel. It can be very expensive, fattening, and artery clogging, but it’s just so…good! When my son was diagnosed with his egg allergy I thought that my cheesecake and I would have to come to a sad and final parting. But alas, it was relatively easy to find an excellent eggless cheesecake recipe ( I use the one from Bakin’ Without Eggs by Rosemarie Emro). I continued to make it year after year, draining our bank account with my cheesy addiction, and then Amy was diagnosed with celiac disease. Surely this would put an end to my sordid relationship. But no! I was able to adapt my eggless cheesecake recipe with ease to her gluten-free lifestyle, and behold the eggless, gluten-free cheesecake recipe:
Eggless Gluten-Free Cheesecake Recipe
3 8-ounce packages of cream cheese (can be low fat, if you insist!) at room temperature
1/2 cup sweetened condensed milk
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 cup of cornstarch
1 Tbl. lemon juice
1 Tbl. vanilla
1 pint light sour cream
Preheat oven to 300 degrees.
Using an electric mixer on medium, beat the cream cheese, condensed milk, baking soda, baking powder, cornstarch, lemon juice, and vanilla until smooth (About three minutes).
Add sour cream and blend well.
Pour into ungreased pan.
Bake for one hour.
A knife inserted on the outer perimeter of cake should come out clean (middle of cake will be creamy)
Let cake cool for 2-3 hours, then cover with saran wrap and place in refrigerator.
Savor every creamy bite, and think of me when you are eating it. I recently developed lactose intolerance. I don’t know how I will get out of this one!!
15 Responsesto “Eggless Gluten-Free Cheesecake Recipe”
Leave a Reply
I am so excited this is actually a cheesecake recipe I can make. I too have a deep hidden love for cheesecake. THANK YOU so much for the post.
Again thank you!!!
Dont worry abiout the lactose, lactaid is a great substituion. I use it all the time.
This sounds yummy! Want a great gluten-free crust to go with this? Crush gf ginger snaps and pecans together. I use a mini food-processor. Then pour some melted butter in and there you have your crust!
When you manage to make it casein free, please let us know. I am suggesting a beginning with coconut milk or coconut cream. I have also seen a recipe to make casein free condensed milk sub. And I would guess tofu for cream cheese? This is beginning to look like an idea that can’t possibly work. But if you manage it, let us know! There are plenty of households who would love to see it.
Thank you for the recipe
What size and type of pan? I want to make this for a dinner party in 2 weeks. I have a similar recipe (but with eggs) that uses a springform pan. Does this one?
thanks
You can definitely use a springform pan.
Hey there, I was reading your post and I just wanted to thank you for putting out such excellent content. There’s so much crap on the internet these days its difficult to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend http://ninjahq.com/go/cookingrecipes and it turned out really nice! I’m very eager to try your variation of it though, it looks fantastic. I think you might enjoy those recipes, they’re very good. Thanks for the article and tips.
There’s a company called Lean on Me Baking that makes an assortment of gluten-free products that includes gluten-free cheesecake (plain, blueberry, chocolate
covered) as well as carrot cake and quiches. You can find more information about their company here:
http://www.gluten-free.tv/cheesecake
Vince, thank you! I will check it out. I am in the process of perfecting a low-cal cheesecake gluten-free treat that ANYONE can make at home easily. Also be sure to check out our new product – Baking Secrets Revealed which has an amazing gluten free crust. Great to see there are many options! ~J.
Can this be made with goat’s milk products and/or soy dairy free substitutes? I’m guessing yes, but the ingredients in goat’s milk are about 3 times as much as the cow’s milk, so thought I’d ask before I tried to make it. I hate making something with all my special organic/dairy free/gluten free ingredients and then end up throwing it in the trash. Thanks for all the info. and help Jen.
Kim, I’ve made it with almond milk and soy milk. Soy…works but I’d be very interested to know if the goat’s milk works for you. I completely understand about not using great ingredients without a guideline and am here to help as I can. It’s a great recipe and I think will be delicious both ways – soy, goat and almond. I had someone try it with Rice Milk with great success too. Enjoy and let us know how it turns out and how much you tweaked the recipe. Best, ~J.