I know, I know… it has been a while. A very LONG while. Part of it is due to my growing lack of time, and part of it is due to my incurable desire to simply make things without taking pictures of it. Trust me, there have been too many projects where I have started taking shots, and then forget to halfway through. It’s a shame, I know. But it is what it is. At least I have a wonderful thing to come back with: EGG-LESS cheesecake!

Adapted from Geetha’s Kitchen, it’s a marvelous thing to have made and eaten. Creamy, rich, firm, and tangy, it is actually baked (unlike most egg-less recipe’s I researched) and it’s actually much easier than it seems.

You will not be disappointed. Serve it up with your favorite fruit glaze… or multiple glazes. I am thinking cheesecake fest with the cake at the center of the table, surrounded by at least 5 different toppings. Imagine the delight!

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Makes 1 9 inch cheesecake

CRUST

Ingredients:

1 3/4 cups graham cracker crumbs

2 tsp cinnamon

1 stick (1/2 cup) butter, melted

 Method: 

Using a gallon sized Ziplock bag, crush the graham crackers with a rolling pin to fine crumbs.

Keep the crumbs in the bag and toss in the cinnamon. Seal bag and mix well. Then pour in the melted butter. Seal again and mix well.

Pour mixture into a 9-inch spring-form baking pan. Yes, you DO need a spring-form pan. It is worth getting one. Press the mixture down to make a smooth base.

Set pan in freezer while you make the filling.

FILLING:

Ingredients:

2 8 oz. packages cream cheese

2 1/2 cups sour Cream

2 tbsp cornstarch

1 cup sugar

1 tsp vanilla extract

1/4 tsp sea salt

Method:

Have cream cheese and sour cream out at room temperature for 30 minutes. Preheat oven to 375°F.

Cream together the cream cheese and sugar until well mixed. Add in vanilla, cornstarch and salt. Mix well.

Add in sour cream. Mix well.

Pour into spring-form pan, over the crust.

Bake for at least 60 minutes, or until there are some cracks forming at the center of the cake. Cracks are normal, by the way. However, I do plan to try baking the cake in a water bath next time which allows your cake to bake with a smooth top surface. I will update this accordingly!

Let it cool completely before you refrigerate it. Cover and refrigerate for at least 4 hours.

Remove spring-form edge. Serve with your favorite glaze!

Printable Version

Everyone has a cooking hero… or at least, I know I do. I have several of them actually. My mother and grandmother, of course, and several amazing  food bloggers like Pioneer Woman, BrownEyedBaker, PinkKitchen, Kitchen La Boheme to mention a few. But I have to admit,  Deb at Smitten Kitchen is someone I look up to like a little kid might a magician. For those of you who confess to drooling over the things I post here, I confess to doing the same while looking at her site… and then I do whatever I can to make some for me to eat.

She is the genius behind these chocolate buns. I’m just the docile student here, and tried it egg-less.

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It has been a while. Let’s call it a hiatus to make it simple. I don’t promise anything here, but let’s also hope that I can delight you with a new post on a weekly basis.

In any case, I decided if anything should break a long silence, it should be cake.

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