Eggless Classic Cheesecake with Strawberry Sauce is incredibly delicious! Eggless Classic Cheesecake with Strawberry Sauce has a simple and easy baked eggless Cheesecake Recipe!!!! This creamy Eggless Classic Cheesecake with Strawberry sauce is perfect for any special occasion and the topping Oohh…yum!! which is the most delicious and homemade using fresh strawberries make this cheesecake exotic.
The classic cheesecake recipe – the one you always come back to because it’s elegant. My recipe for Eggless Classic Cheesecake with Strawberry sauce is bound to become a favorite! It’s fluffy, creamy and has just the right amount of sweetness; everything you’re looking for in a cheesecake! I took this recipe one step further and added strawberry sauce on top. It’s like a match made in heaven! The strawberry sauce is the perfect complement to the creamy cheesecake! I like my classic cheesecakes plain or with fresh fruit. You can also top this with so many things.
Ingredients:
For Crust:
• 2 Cups Graham Cracker Crumbs
• ¼ Cup Unsalted Butter Melted
• ¼ Cup Sugar
• 9 or 10 Inch Springform Baking Pan
For Filling:
• 4 tbsp cornstarch
• 4 tbsp Water
• 4 pkg Cream Cheese, Softened (32 oz)
• ½ cup Sugar
• ½ cup Heavy Whipping Cream
• 1 cup Sour Cream
• 1 Can Sweetened Condensed Milk(14oz)
• 1 tbsp Lemon Juice (opt.)
• 2 tsp pure Vanilla Extract
Strawberry Sauce:
• 1 Cup Chopped Strawberries
• ¼ Cup Sugar
• ¼ tsp Vanilla Extract
• ½ cup Fresh Strawberries for Garnishing
Method:
For Crust
1. In a mixing bowl, mix gram cracker crumb, butter and sugar well.
2. Take a spring-form pan spray or brush it with little oil.
3. Press the crumb mixture using your fingers or spatula or use flat cup to make a flat surface, down into the base and up to the 2 inch of sides.
4. Keep aside into the refrigerator until filling is ready.
For Filling
1. Preheat oven to 350°F.
2. In a medium bowl, whip cream for a minute using the electric mixer until stiff peaks form without any lumps, keep aside.
3. Mix cornstarch and water in a small bowl until smooth and set aside.
4. Place the cream cheese in the bowl of the electric mixer, beat on low speed for 2-3 minutes until smooth and light. Add sugar and sour cream and mix well.
5. Now add sweetened condensed milk and beat for 1-2 minutes until creamy. Add lemon juice, vanilla extract and cornstarch mixture; beat until well mixed. Turn off the mixer.
6. Add whipped heavy cream and gently mix it using a spatula. Pour the mixture over the crust and tap gently.
7. Place the cheesecake pan into the preheated oven on the middle rack, now place a small pan filled with ½ cup of half water in corner of lower rack and bake it for 50 mins or until center is about to set.
8. Turn off the oven and allow cheesecake to cool for 20-30 mins in the oven with the door closed. Once cool down, refrigerate the cheesecake for 4 hours, or overnight.
Strawberry Sauce
1. In a sauce pan, add chopped strawberries, sugar, vanilla and add ¼ cup of water and boil it till all mushy.
2. Remove it into the bowl and keep aside, till cooled completely. Now, add it into the food processor and make a smooth juicy sauce and keep it into the refrigerator till cheesecake ready for serve.
Process
1. Loosen the cheesecake from the sides of the pan by running knife around inside of the rim. Unmold and transfer cake into the plate.
2. Pour prepared strawberry sauce over it garnish with some fresh chopped strawberries, slice it and serve chilled cheesecake and enjoy
Tips:
• Place water into the oven with cheesecake to avoid cracking the cake surface.
• You can skip lemon juice if you don’t like slightly tart taste.
• Do not over cook the cake or it will brake on top.
- For Crust:
- 2 Cups Graham Cracker Crumbs
- ¼ Cup Unsalted Butter Melted
- ¼ Cup Sugar
- 9 or 10 Inch Springform Baking Pan
- For Filling:
- 4 tbsp cornstarch
- 4 tbsp Water
- 4 pkg Cream Cheese, Softened (32 oz)
- ½ cup Sugar
- ½ cup Heavy Whipping Cream
- 1 cup Sour Cream
- 1 Can Sweetened Condensed Milk(14oz)
- 1 tbsp Lemon Juice (opt.)
- 2 tsp pure Vanilla Extract
- Strawberry Sauce:
- 1 Cup Chopped Strawberries
- ¼ Cup Sugar
- ¼ tsp Vanilla Extract
- ½ cup Fresh Strawberries for Garnishing
- For Crust
- In a mixing bowl, mix gram cracker crumb, butter and sugar well.
- Take a springform pan spray or brush it with little oil.
- Press the crumb mixture using your fingers or spatula or use flat cup to make a flat surface, down into the base and up to the 2 inch of sides.
- Keep aside into the refrigerator until filling is ready.
- For Filling
- Preheat oven to 350°F.
- In a medium bowl, whip cream for a minute using the electric mixer until stiff peaks form without any lumps, keep aside.
- Mix cornstarch and water in a small bowl until smooth and set aside.
- Place the cream cheese in the bowl of the electric mixer, beat on low speed for 2-3 minutes until smooth and light. Add sugar and sour cream and mix well.
- Now add sweetened condensed milk and beat for 1-2 minutes until creamy. Add lemon juice, vanilla extract and cornstarch mixture; beat until well mixed. Turn off the mixer.
- Add whipped heavy cream and gently mix it using a spatula. Pour the mixture over the crust and tap gently.
- Place the cheesecake pan into the preheated oven on the middle rack, now place a small pan filled with ½ cup of half water in corner of lower rack and bake it for 50 mins or until center is about to set.
- Turn off the oven and allow cheesecake to cool for 20-30 mins in the oven with the door closed. Once cool down, refrigerate the cheesecake for 4 hours, or overnight.
- Strawberry Sauce
- In a sauce pan, add chopped strawberries, sugar, vanilla and add ¼ cup of water and boil it till all mushy.
- Remove it into the bowl and keep aside, till cooled completely. Now, add it into the food processor and make a smooth juicy sauce and keep it into the refrigerator till cheesecake ready for serve.
- Process
- Loosen the cheesecake from the sides of the pan by running knife around inside of the rim. Unmold and transfer cake into the plate.
- Pour prepared strawberry sauce over it garnish with some fresh chopped strawberries, slice it and serve chilled cheesecake and enjoy
• You can skip lemon juice if you don’t like slightly tart taste.
• Do not over cook the cake or it will brake on top.
