Strawberry Cheesecake Squares

This recipe was discovered by my daughter, who is an expert in baking cheesecakes. She discovered this eggless version recipe. I am sharing her recipe with you all. 

 This eggless cake recipe is a delicious dessert that combines the creamy richness of cheesecake with the sweet and tangy flavors of fresh strawberries.  This version of  eggless cake  recipe is made for those who follow a vegetarian or eggless diet. 

This eggless cake is a scrumptious and delightful dessert that is sure to please anyone who enjoys the combination of creamy cheesecake and the delightful sweetness of fresh strawberries.

There are multiple eggless cheesecake recipes and variants. The Japanese style is usually jiggly and involves using a lot of eggs. The American method uses cream cheese and jelly or jam on top of the eggless cake and has a very creamy texture with a biscuit base. Today, we’ll be looking at the American method which is eggless cake recipe.

This eggless cake recipe only involves three ingredients (and a few more for the jam/jelly)and I have used a recipe by TASTY (YouTube) where a producer tries to make this cheesecake.

Eggless cake recipe

Recipe: This recipe yields 10 to 12 squares

Ingredients:

For the base: 

• Graham crackers or digestive biscuits 1/2 cup 
• Unsalted melted butter 1/4 cup
•  A pinch of salt

For the eggless cake recipe:

• Cream cheese 1-2 cups 
• Sweetened condensed milk 1/2-1 cup 
• Vanilla extract 1/4 tsp
• Lemon  1 (zest and juice of 1/2 lemon)
• Cream stiffener 1/2 tsp

 For the jelly:

• Strawberries (or mixed berries), finely chopped 1/2 cup
• Sugar 4-5 tbsp 
• Lemon juice 1tbsp
• Agar agar 2 tbsp 
• Water 4-5 tbsp

Method:

Preheat the oven to 200°C. Prepare and line a round baking pan with parchment paper. In a blender, combine the melted butter, salt, and biscuits, until it resembles the texture of soft sand. Put the mixture into the baking pan and flatten it completely. 

Make sure that the surface is even. Bake the base for 10min at 180°C. In a bowl, beat the cream cheese and add the condensed milk, lemon zest and lemon juice, vanilla extract, and cream stiffener mix until well combined. 

After cooling the base, pour the mixture into the baking pan and bake for 30min at 180°C or until a skewer comes out clean when it is inserted in the cake. Let the cake cool down completely.  Add the chopped fruit, sugar, and lemon juice into a pan and let it cook. In a separate bowl, add your agar and 4-5 tbsp of water and mix until it is completely dissolved. Then add the agar to the jelly. Let the mixture cook for about 5min.

Pour the hot mixture onto the cheesecake and let it cool completely.

Enjoy your cheesecake!!!

Nutritional Value (per serving, approximate values):

Enjoy!!!
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