This has to be my biggest baking feat yet baking an eggless cheesecake to near perfection. I’ll definitely say that baking cheesecakes is a difficult scientific experiment which is a little easier with eggs. Eggs make your cheesecake fluffy and airy whereas eggless cheesecakes tend to be denser if the right ingredients aren’t used. After a lot of research I finally found a recipe that worked well but by I did feel that after over a day it started to get denser in the fridge. The recipe I used is from The Desserted Girl – definitely checkout her blog for amazing recipes. The only replacement I did was to substitute sugar for condensed milk to give my cheesecake a little more lightness and that caramel undertone.
It tasted it so good. If you don’t eat eggs – definitely checkout this recipe and give it a try. I can’t stop raving about it!
With holiday season upon us – I definitely intend to bake more. I really want to try an eggless Christmas Rum Cake. If you have any recipe/blogger recommendations – do share!
Stay safe and bake on. ♥️
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