Egg Free, No Bake, Berry Good Cheesecake
Ah, cheesecake! It's an amazingly rich (read unhealthy) dessert that is a favorite in our family. One of the girls is allergic to eggs, so she's never had one. She is the reason that I learned how to use xanthan gum and lecithin as a substitute for eggs. This seemed like a perfect application.
I'm pretty sure you won't miss the eggs, and I'm positive you won't miss having to bake the cheesecake. If you've ever had one curdle, this is the recipe for you.
Ingredients
8 tablespoons unsalted
16 ounces cream cheese
2 cups heavy cream
1-3/4 cups sugar
1/2 cup berry syrup
1/2 teaspoon xanthan gum
1/2 teaspoon lecithin
1 teaspoon canola oil
Preparation
The Crust:
Twist each oreo and remove the cream filling. Set the cream discs aside. Crush the cookies down to a fine crumb. It's ok if there are some larger crumbs. Put the Oreo filling in the microwave and heat it until it melts into a paste. No wasting here! Pour the cream back into the crumbs and work them with your hands. Soften the butter and add it to the crumbs as well. You should be able to press the product with your hands into a cohesive mass.
Press the crumbs into the bottom of a greased 9 inch spring form pan. Work the crust all the way around the bottom until they fully cover the pan.
The Filling:
Take the cream cheese out of the refrigerator and let it soften. In a stand mixer or with an egg beater, whip the heavy whipping cream until it's airy and fluffy. Don't let it turn to butter!
Cut the cream cheese into chunks and add it in stages to the whipped cream you've just made. This is to make sure that the cream cheese incorporates evenly. Add the sugar and berry syrup.
In a small bowl, place the xantham gum. Add the oil and whisk briskly with a small whisk or spoon. Add the liquid lecithin and continue to mix. With the mixer still in motion, add the xanthan gum / lecithin / oil mixture to the cheesecake batter. This will help set the custard.
Pour the filling into the spring form pan. Level the filling with a spatula. Place the pan in the refrigerator for at least 1 hour, but preferably between two to three hours.
When you're ready to serve, run a knife around the inner wall of the spring form pan. If you don't, when you unbuckle the wall you might damage the cake. Remove the pan wall, cut, serve, and enjoy.
Bon appétit!
Tips
Xantham gum, lecithin and oil are a great substitute for eggs in many applications. Xanthan gum is a binder and lecithin is an emulsifier. Xanthan gum balls up when it comes in contact with water, so mixing it in oil first will allow you to incorporate it evenly in the cheesecake filling. I'm going to do an entire post about egg substitutes later.
If you don't want to use berry syrup, you can just cover the cake with cherry pie filling. That's a very traditional way to go.
If you like a denser, "New York" cheesecake, don't whip the heavy whipping cream before adding the other ingredients. I prefer a lighter, fluffier product myself.
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About Jackie
Hi! My name is Jacqueline Pham and I am a self-taught home cook based in the San Francisco Bay Area. I am French-Vietnamese, born and raised in Paris, France. I live with my husband Lulu and his family.
My hubby's family is from India, so our home is a melting pot of cultures and cuisines with all the rewards and challenges that you can imagine. There are vegetarians, meat-lovers and allergies of every kind. This site is a way for me to share my love of food and interact with all you Femme Fatales out there putting food on the table for your loved ones everyday.
