eggless baked yoghurt cheesecake recipe | Indian style no cream cheese baked cheese cake | yoghurt cheesecake |
by Tarla Dalal
બેક્ડ ચીઝકેક - ગુજરાતી માં વાંચો (Indian Style Eggless Baked Yoghurt Cheesecake in Gujarati)
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eggless baked yoghurt cheesecake recipe | Indian style no cream cheese baked cheese cake | yoghurt cheesecake | with 32 amazing images.
eggless baked yoghurt cheesecake recipe is a creamy delight. Learn eggless baked yoghurt cheesecake recipe | Indian style no cream cheese baked cheese cake | yoghurt cheesecake |
An eggless baked yoghurt cheesecake is a lighter, tangier alternative to the classic cheesecake which includes cream cheese.
An eggless baked yoghurt cheesecake is a delightful surprise, offering a creamy, tangy treat without compromising on texture. Its simplicity is its charm, relying on the natural sweetness of condensed milk and the tang of yogurt to create a luscious filling. The addition of cornstarch provides the necessary structure, ensuring a smooth and stable cheesecake.
Pairing this homemade wonder with a rich, buttery caramel sauce elevates the dessert to new heights. The salty-sweet balance of the caramel complements the creamy cheesecake perfectly, creating a symphony of flavors in every bite. The contrast of textures – the crisp biscuit base, the smooth cheesecake, and the luscious caramel – offers a delightful experience for the palate.
Whether enjoyed as a special occasion dessert or a midweek indulgence, this eggless baked yogurt cheesecake with caramel sauce is sure to impress. Its elegant simplicity and irresistible flavors make it a crowd-pleaser that can be enjoyed by all.
pro tips to make eggless baked yoghurt cheesecake recipe: 1. Cornflour acts as a thickening agent in the replacement of eggs as a binding element. Ensure it's thoroughly whisked into the batter to avoid lumps. 2. Add extracts like vanilla or lemon for extra depth of flavor. 3. For the water bath, use any cake pan or roasting pan which is larger in size than your cheesecake tin. Don’t skip the water bath step, it gives the Cheesecake a flawless, crack-free top. 4. Make sure that you’re using thick yogurt for this recipe, greek yogurt works great. Otherwise, use any store brought yogurt that comes in a container, not a pouch and hung it for 2 to 3 hours.
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Indian Style Eggless Baked Yoghurt Cheesecake recipe - How to make Indian Style Eggless Baked Yoghurt Cheesecake
Preparation Time: Baking Time: 55 minutes Baking Temperature: 160°C (320° F) Cooking Time: Total Time:
10Makes 10 slices
For the base- To make eggless baked yoghurt cheesecake recipe, blend the digestive biscuits in a mixer jar till fine powder.
- Transfer it into a deep bowl and add melted butter to it. Mix well and put it in the 7 inch sprig baking tin.
- Press the butter-biscuit mixture at the bottom of the tin and even out the surface.
- Bake in a pre heated oven at 160°c (320° f) for 10 minutes.
- Wrap the aluminium foil around the bottom of the tin. Keep aside.
For the cheesecake mixture- Combine hung curd, condensed milk and fresh cream in a deep bowl. Whisk it well till lump free.
- Add vanilla extract, lemon zest, lemon juice and cornflour to the mixture.
- Whisk it well and transfer the mixture into the baking tin and gently flatten the surface.
- Place the tin inside a tray filled of water and bake in water bath in a pre-heated oven at 160°c (320° f) for 45 to 50 minutes.
- Carefully remove it from the oven and loosen the sides using a sharp knife while its hot.
- Allow it to cool completely. At least for an hour and then refrigerate for an hour until its completely set.
- Once set, carefully demould the tin. Serve the eggless baked yoghurt cheesecake drizzled with caramel sauce.
Indian Style Eggless Baked Yoghurt Cheesecake recipe with step by step photos
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eggless baked yoghurt cheesecake recipe | Indian style no cream cheese baked cheese cake | yoghurt cheesecake | then do try other cheesecake recipes also:
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See the below image of list of ingredients for making eggless baked yoghurt cheesecake recipe.
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To make eggless baked yoghurt cheesecake recipe | Indian style no cream cheese baked cheese cake | yoghurt cheesecake | add 24 crushed digestive biscuit in a mixer jar. Digestive biscuits form the crucial base or crust in an eggless baked yoghurt cheesecake recipe. Their crumbly texture provides a satisfying contrast to the creamy filling.
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Blend it till fine powder.
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Transfer it into a deep bowl.
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Add ½ cup melted butter to it. When combined with crushed biscuits or cookies, the melted butter acts as a binding agent, holding the crumbs together to form a sturdy and flavorful crust. It also adds richness and a slightly crumbly texture to the base, providing a delicious contrast to the creamy cheesecake filling.
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Mix well.
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Put it in the 7 inch sprig baking tin.
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Press the butter-biscuit mixture at the bottom of the tin and even out the surface.
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Bake in a pre-heated oven at 160°C (320° F) for 10 minutes.
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Wrap the aluminium foil around the bottom of the tin. Keep aside.
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In a deep bowl, add 2 cups of hung curds (chakka dahi). Hung curd is the backbone of an eggless baked yoghurt cheesecake. It replaces the traditional cream cheese, providing the creamy and rich texture that defines cheesecake.
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Add 1 cup condensed milk. Condensed milk is the secret to a rich and creamy texture in eggless baked yogurt cheesecake. It provides the necessary sweetness and fat content that mimic the role of eggs in traditional cheesecake recipes.
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Add 1½ cups of fresh cream. Fresh cream plays a crucial role in an eggless baked yoghurt cheesecake recipe. It provides the cheesecake with its rich, creamy texture and luscious mouthfeel. The fat content in the cream helps to create a smooth and velvety consistency
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Whisk it well till lump free.
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Add 1 tsp vanilla extract. Vanilla extract in an eggless baked yogurt cheesecake enhances the overall flavor profile. Its warm, sweet notes complement the tanginess of the yogurt and cream cheese, creating a harmonious taste sensation.
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Add 1 tsp lemon rind. Lemon zest in an eggless baked yoghurt cheesecake recipe provides a bright, citrusy flavor. The oils in the zest are concentrated and offer a more intense lemon taste compared to just lemon juice.
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Add 2 tsp lemon juice. Lemon juice plays a crucial role in an eggless baked yogurt cheesecake recipe. It provides the cheesecake with a bright, tangy flavor that balances the sweetness.
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Add 1 tbsp cornflour to the mixture. Cornflour (or cornstarch) acts as a thickening agent in an eggless baked yoghurt cheesecake. It helps to set the cheesecake, giving it a firmer texture and preventing it from becoming overly runny.
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Whisk it well till lump free.
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Transfer the mixture into the baking tin.
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Gently flatten the surface.
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Place the tin inside a tray filled of water.
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Bake in water bath in a pre-heated oven at 160°C (320° F) for 45 to 50 minutes.
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Carefully remove it from the oven.
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Loosen the sides using a sharp knife while its hot.
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Allow it to cool completely at least for an hour.
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Then refrigerate for an hour until its completely set.
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Once set, carefully demould the tin.
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Serve eggless baked yoghurt cheesecake recipe | Indian style no cream cheese baked cheese cake | yoghurt cheesecake | drizzled with caramel sauce.
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Cornflour acts as a thickening agent in the replacement of eggs as a binding element. Ensure it's thoroughly whisked into the batter to avoid lumps.
![]()
-
Add extracts like vanilla or lemon for extra depth of flavor.
![]()
-
For the water bath, use any cake pan or roasting pan which is larger in size than your cheesecake tin. Don’t skip the water bath step, it gives the Cheesecake a flawless, crack-free top.
![]()
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Make sure that you’re using thick yogurt for this recipe, greek yogurt works great. Otherwise, use any store brought yogurt that comes in a container, not a pouch and hung it for 2 to 3 hours.
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Nutrient values (Abbrv) per slice
| Energy | 429 cal |
| Protein | 8.1 g |
| Carbohydrates | 35.9 g |
| Fiber | 0.2 g |
| Fat | 28.4 g |
| Cholesterol | 33.8 mg |
| Sodium | 135.7 mg |
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6 FAVOURABLE REVIEWS
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Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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