Ingredients for Gluten Free Egg Free Cheesecake Recipe
- 16 ounces (450g) cream cheese, softened
- Sweetened Condensed Milk
- Sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Light Sour Cream
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How to Make Gluten Free Egg Free Cheesecake Recipe
- Preheat oven to 300°F (150°C).
- In a large bowl, beat 16 ounces (450g) cream cheese until smooth and creamy.
- Add 14 ounces (397g) sweetened condensed milk, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 tablespoons cornstarch, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Beat until completely smooth and well combined.
- Gently fold in 8 ounces (227g) sour cream until just incorporated.
- Pour batter into an ungreased 9-inch springform pan.
- Bake for 75 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Insert a knife into the outer perimeter of the cake. It should come out clean.
- Let the cheesecake cool completely in the oven with the door slightly ajar. This prevents cracking.
- Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set and chill.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
93g
Fat
117g
Carbs
11g
