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Home » Food

Egg-free chocolate cheesecake

Submitted by on Monday, 19 January 2009 One Comment
I'd given up hope of ever making cheesecake again until I found Rosemarie Emro's excellent Bakin' Without Eggs cookbook. Not only does the book offer an amazing collection of time-tested egg-free recipes, but it also offers a jumping-off point for reformulating many beloved classics.

The latter is the case with this chocolate cheesecake recipe I'd used for year pre-allergy. I can't remember the original source - it's a newspaper clipping yellowed with age and dotted with batter for frequent use.

Big Guy won't touch it - he can't get his mind around "cheese" and "cake" in the same title, though he loves both independently. But I can tell you that the only difference between this and the original is a barely discernible change in texture. The taste is just as great.

Egg-free chocolate cheesecake

Crust

  • 1 1/2 c. chocolate graham cracker crumbs or egg-free chocolate cookie crumbs
  • 1/2 c. melted butter

Filling

  • 2, 8-oz. packages low-fat cream cheese, room temperature
  • 8 oz. cream cheese, room temperature
  • 1/2 c. sugar
  • 1/2 c. sweetened condensed milk
  • 2 tsp. baking powder
  • 1/4 c. corn starch
  • 1/4 tsp. baking soda
  • 1 tbl. lemon juice
  • 16 ounces sour cream - light or full-fat work equally well
  • 1/2 c. melted chocolate chips

Combine cookie/graham cracker crumbs with butter and blend well. Pour into a nine-inch springform pan treated with cooking spray and press into bottoms and sides.

In large bowl, beat cream cheeses, sugar, condensed milk, baking powder, corn starch, baking soda and lemon juice on medium speed until smooth, about three minutes. Add sour cream and melted chocolate chips, mix well.

Bake at 300 degrees for one hour. The middle of the cake still will be creamy at this point, but don't worry, it sets up. A knife inserted in the outer edges will come out clean, though.

Turn off oven and open door, leaving cake inside for two to three hours to cool further. Let it come to room temperature before refrigerating.

My original chocolate cheesecake recipe then calls for a glaze of melted white chocolate drizzled on top, though I always preferred raspberry sauce or pie filling. Nothing like the slight tang along with the sweet.

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Copyright 2009 Debra Legg. All rights reserved.

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