This eggless cheesecake has the smooth, creamy texture you expect from a classic New York style dessert.
The filling is rich without feeling too heavy, while the graham cracker crust adds a simple buttery base.
Because it is eggless, this cheesecake is a good choice for people who avoid eggs or cannot eat them.
The recipe is easy to prepare, but the cheesecake needs time to cool slowly and chill overnight for the best texture.
Serve each slice plain, or add fresh fruit if you would like a little extra flavor.
Why You’ll Love It
Classic New York Flavor – Rich cream cheese, tangy sour cream, and vanilla create the balanced taste cheesecake lovers crave.
Silky Smooth Texture – Heavy cream and careful mixing give every slice a smooth, creamy texture that melts in your mouth.
Perfect Graham Crust – The buttery graham cracker crust adds a crisp, lightly sweet contrast to the creamy filling.
Beautiful Presentation – Its tall, golden edges and clean slices make this cheesecake look impressive on any dessert table.
Ingredient List
For the Crust
- 1 1/2 cups Graham Cracker Crumbs
- 1/3 cup Melted Butter
- 2 tbsp Granulated Sugar
For the Filling
- 24 oz Cream Cheese
- 1 cup Granulated Sugar
- 1 cup Sour Cream
- 1/2 cup Heavy Cream
- 3 tbsp Cornstarch
- 1 tbsp Vanilla Extract
Directions
Step 1
Preheat the oven to 325F and wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
Step 2
In a medium bowl, combine the graham cracker crumbs, melted butter and granulated sugar for the crust. Press this mixture firmly into the bottom of your prepared pan.
Step 3
Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
Step 4
In a large mixing bowl, beat the softened cream cheese and granulated sugar using a hand mixer until totally smooth and creamy.
Scrape down the sides of the bowl with a spatula to ensure no lumps of cream cheese are left behind.
Step 5
Add the sour cream, heavy cream, cornstarch and vanilla extract to the bowl. Blend on a low speed just until the ingredients are fully combined.
Step 6
Pour the smooth filling over your cooled graham cracker crust and spread it evenly to the edges.
Step 7
Place the pan in the oven and bake for 60 to 70 minutes, until the edges are set but the center still has a slight jiggle.
Step 8
Turn the oven off and leave the door slightly cracked, allowing the cheesecake to cool inside for one hour before chilling in the fridge overnight.
Tips
Use Softened Cream Cheese
Let the cream cheese sit at room temperature until it feels soft before mixing. Cold cream cheese can leave small lumps that are difficult to smooth out later.
Beat the cream cheese and sugar until completely creamy, scraping the bowl several times so the filling has an even texture from edge to edge.
Press The Crust Firmly
Press the graham cracker mixture firmly across the bottom of the springform pan, especially around the edges. A flat-bottomed glass makes it easier to create an even, compact layer.
Bake the crust for the full 10 minutes, then let it cool before adding the filling. A warm crust can soften the filling and make the base less firm.
Mix The Filling Gently
After adding the sour cream, heavy cream, cornstarch and vanilla, use low speed and stop as soon as the mixture is smooth. Mixing too long can add extra air, which may cause the cheesecake to puff and then sink as it cools.
Scrape the bottom and sides of the bowl once more before pouring the filling into the pan. This helps distribute the cornstarch evenly and prevents thicker spots in the cheesecake.
Questions You Might Have
Why does the cream cheese need to be softened before mixing?
Softened cream cheese blends more smoothly with the sugar, which helps prevent lumps in the filling. Leave it at room temperature for about 30 to 45 minutes before starting.
Avoid heating it to soften it, since warm cream cheese can make the batter too loose.
Eggless Classic NY Style Cheesecake
Ingredients
Equipment
Method
- Preheat the oven to 325F and wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks.
- In a medium bowl, combine the graham cracker crumbs, melted butter and granulated sugar for the crust. Press this mixture firmly into the bottom of your prepared pan.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar using a hand mixer until totally smooth and creamy. Scrape down the sides of the bowl with a spatula to ensure no lumps of cream cheese are left behind.
- Add the sour cream, heavy cream, cornstarch and vanilla extract to the bowl. Blend on a low speed just until the ingredients are fully combined.
- Pour the smooth filling over your cooled graham cracker crust and spread it evenly to the edges.
- Place the pan in the oven and bake for 60 to 70 minutes, until the edges are set but the center still has a slight jiggle.
- Turn the oven off and leave the door slightly cracked, allowing the cheesecake to cool inside for one hour before chilling in the fridge overnight.