Eggless Lemon Cheese Cake is a delicious cheese cake recipe. A truly simple and elegant dessert that is very easy to make.
This cake is made with cream cheese, sour cream and cream. The touch of lemon given to this cheesy cake makes it very flavourful. It is then topped with a homemade glaze of lemon (lemon sauce) after being cooled. You may watch our Video on making of Eggless Lemon Cheese Cake!
You may also checkout our Eggless Banana Cake and Banana and Choco Chip Muffins.
Yield: 8 servings
Prep time: 30 minutes
Total time: 90 minutes
Ingredients for Eggless Lemon Cheese Cake
For the Crust
200 grams digestive biscuit
1 tablespoon sugar
2 tablespoon butter, melted
½ tsp vanilla extract
For the Cheesecake Filling
400 grams cream cheese, room temperature
1 cup sugar
1 cup hung yogurt/ sour cream, room temperature
1 cup heavy cream, room temperature
¼ cup plain flour (maida)
2 tablespoon lemon juice
1 teaspoon lemon zest
For the Lemon glaze / sauce
3 tablespoon sugar
1½ teaspoon corn starch
½ cup water
2 teaspoon lemon juice
½ teaspoon lemon zest
½ teaspoon butter
2 to 3 drops of yellow colour
Directions for Eggless Cheese Cake
- Preheat oven to 160 degrees.
- Line the bottom of a 9″ spring-form pan with parchment paper.
Crust
- Combine the biscuit and sugar and blend in a blender to a powder.
- Transfer in a bowl, add butter, vanilla and mix well until all of the crumbs are coated evenly.
- Press the mixture onto the bottom of the spring-form pan making sure that the crumbs are compact. Press with the back of a tumbler.
- Place in the refrigerator until the cheesecake filling is ready.
Cheesecake Filling
- Using a stand mixer or electric mixer, beat the cream cheese and sugar together on low speed until there are no lumps and the cream cheese is smooth.
- Scrap the sides of the bowl as needed.
- Add the hung yogurt and beat again till well incorporated.
- Now add the cream, flour, lemon juice, lemon zest one at a time, beating on low speed until each one is fully incorporated before adding the next.
- Scrap the sides of the bowl between each addition.
- Take the pan with the crust out of refrigerator, and line the sides with a strip of parchment paper.
- Take a sheet of aluminium foil, place the pan on it, and cover the pan with it to make it water proof.
- Pour the filling into the pan and gently tap it down to remove any air bubbles.
- Prepare water bath and place the pan.
- Bake in the oven for 1 hour.
- Turn the oven off, slightly keep the door open and let it cool for 1 hour.
- Remove the cheesecake from the oven and remove the parchment paper from the sides.
- Let the cheesecake sit on the counter until it’s completely cooled.
- Place in the refrigerator to cool for 2 hours
Lemon glaze/ sauce
- Combining sugar and corn starch, in a sauce pan, add water and bring to boil by stirring continuously until smooth and thick.
- Add yellow colour and cook for 3 minutes, switch off the heat.
- Now add butter, lemon juice, and lemon zest and stir to mix well.
- Chill until cool but not set.
- Spread lemon glaze on top of the cheesecake.
- Chill for 4 hours or over night.
- When you are ready to serve, remove the spring-form pan and let sit out for 30 minutes before serving.
Like like! Just like in Cheesecake Factory!
Hi Sangeeta, That looks fabulous. What temperature you baked the cheesecake at?
I bake at 160 degree
Thanks Sangeeta! I made it last night and it came out absolutely fantastic! Many thanks 🙂
Hi dear loved the receipe n look of the cake, can u plz tell me ingredients in grams
1 cup white granulated sugar = 200 gms, 1 cup all-purpose flour = 140 gms, 1 cup hung yogurt = 260 grams hung yogurt, 1 cup cream = 240 ml
Is heavy cream same as whipping cream? And which brand would you suggest to use?In India.
I have used Amul cream. It should be at room temperature that is important.
Hi! This looks really fantastic. Going to try it. Can this be made in microwave convection?
Yes. Use the convection only setting in your oven.
Thank You so much. Yes, Use the convection only setting in your oven.
Hello! I wanted to know the reason behind using maida in the cream cheese part as I dont see many other recipes using it.
Since the recipe is eggless and baked, the maida helps binding the cheesake and keeping it intact.
Maam i need to know what is heavy cream .
You have used in the recipe .
Where didi i get that ?
I have used Amul Fresh Cream which is available in the amrket. It comes in 250 gram and 1 kg tetrapack.
Okay maam .
Will use directly or else we have to take only the ticker part.
1 cup Amul Fresh Cream directly at room temperature.
What temperature in Fahrenheit? Also what happens if you forget to place pan in water bath. Also I used a glass pan instead of the typical tin ones, will it make a difference?
Without a water bath the cheese cake will be browned on the sides and have cracked surface. You can use a glass pan instead of springform pan. Plaese line the pan on sides and bottom so that it is easy to remove the cake. 160 deg celcius = 320 deg fahrenheit.
How many kgs is the cake ?
Approx 1 kg of cake
What other flavors can I do?
Following flavours you can do –
1. Mango Cheese Cake – http://www.blissofcooking.com/2017/05/no-bake-mango-cheese-cake/
2. Oreo Cheese Cake – http://www.blissofcooking.com/2017/07/oreo-cheese-cake/
3. Strawberry Cheese Cake
4. Passion Fruit Cheese Cake
What’s the difference btw glass pans and normal baking pans?
We need springform loose bottom baking pan to demould the cheese cake.
Hi i just baked for 10 min only but it got burnt i guess moreover it feals that it is not baked properly so can u just guide through that also it got bitter in taste
I am so sorry that it has not come out well. There are couple of reasons for it to get burnt. Make sure that you have set the oven in the right temperature as mentioned here is 160 degrers. Some times the temp. varies in diffrent makes of ovens. Baking cheese cake on a water bath is a must and there should be water all time while it is baking. You have to check in between for this.
Hi Sangitaben,
Can this cheese cake be frozen?
I have not tried. It is best eaten fresh. Thanks.
Yes I agree nice to have it fresh, but I ended up making three and no one to share it, because of lockdown!
By the way the cheese cakes came out just like yours and was delicious! Thank you for the recipe, going to try some of your other recipes 😋😋
Highly appreciate your feedback and support. Great to hear that your cheese cake was delicious. Thank You.