Eggless Baked Cheesecake Recipe

Cooking Directions

• STEP 1.Preheat the oven and prepare a springform pan by greasing it with butter.
• STEP 2.In a mixing bowl, combine crushed biscuits and melted butter to form a crumbly mixture.
• STEP 3.Press the mixture into the bottom of the prepared pan to form the crust.
• STEP 4.In another bowl, beat cream cheese, sugar, vanilla extract, and lemon zest until smooth and creamy.
• STEP 5.Pour the cream cheese mixture over the crust and spread it evenly.
• STEP 6.Bake in the preheated oven until the edges are set and the center is slightly jiggly.
• STEP 7.Turn off the oven and let the cheesecake cool in the oven for an hour.
• STEP 8.Refrigerate the cheesecake for at least 4 hours or overnight before serving.
• STEP 9.Serve the Eggless Baked Cheesecake chilled, topped with fresh fruits or chocolate sauce.

Cooking Tips

• Make sure all the ingredients are at room temperature for a smooth and creamy filling.
• You can use any type of biscuits for the crust, such as digestive biscuits or graham crackers.
• To prevent cracks on the surface of the cheesecake, avoid overmixing the batter and do not open the oven door while baking.

Storage and Serving

• Store the leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.
• Serve the cheesecake chilled for the best texture and flavor.
• Garnish the cheesecake with fresh fruits, chocolate shavings, or whipped cream before serving, if desired.