Gluten Free Egg Free Cheesecake Recipe Recipe

Indulge in this decadent, creamy Gluten-Free Egg-Free Cheesecake! This dreamy dessert satisfies your cheesecake cravings without the guilt. Rich, smooth, and surprisingly easy to make, this recipe is perfect for any occasion. Say goodbye to expensive and unhealthy versions – this recipe delivers the same amazing texture and flavor using simple, accessible ingredients. Get ready for a taste of heaven! For more delicious gluten-free recipes, visit www.Jensglutenfreeblog.com!

Prep Time 20 mins
Cook Time 75 mins
Calories 505.8 kcal
Protein 19g
Rating 3.3 (3 Reviews)
Gluten Free Egg Free Cheesecake Recipe 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Egg Free Cheesecake Recipe

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How to Make Gluten Free Egg Free Cheesecake Recipe

  1. Preheat oven to 300°F (150°C).
  2. In a large bowl, beat 16 ounces (450g) cream cheese until smooth and creamy.
  3. 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.
  4. Gently fold in 8 ounces (227g) sour cream until just incorporated.
  5. Pour batter into an ungreased 9-inch springform pan.
  6. Bake for 75 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
  7. Insert a knife into the outer perimeter of the cake. It should come out clean.
  8. Let the cheesecake cool completely in the oven with the door slightly ajar. This prevents cracking.
  9. 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

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