Eggless Red Velvet Baked Cheesecake Recipe

By Apurvi Bansal

Cheesecake are one of my favourite cake to have I enjoy its Creamy Silky texture. Today I am sharing with you a Cheesecake Recipe but this is not all instead of regular Cheesecake flavour here, I am sharing with you Red Velvet Cheesecake Recipe.

This Cheesecake is made without Eggs yet has that Silky Creamy texture and the taste and body you expect from a Cheesecake.

Base

Instead of regular Graham cracker Base for the Cheesecake here, I have made Red Velvet Cookie base from scratch you can however, use the regular Base.

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Ingredients: (5-inch Tin)

Base:

21gm Unsalted Butter

18gm Caster Sugar

1/4tsp Vanilla Extract

1/2tsp Red Food Colour

32g all-purpose flour

2g cocoa powder

A pinch of salt

¼ tsp baking powder

4gm or 1/2tbsp Milk

Eggless Cheesecake Batter

190gm Cream Cheese, room temperature

36gm Icing/Powdered Sugar

45gm Condensed milk

1/2tsp Vanilla Extract

69gm Heavy Cream

10gm Cornflour

2-3 Red Food Colour

3-4 drop Lemon Juice

Method

Making the Red Velvet Cookie Base

Start by creaming the butter and sugar together until light and fluffy. Add vanilla extract and red gel food colour (or beetroot powder for a natural option) and mix well.

Sift in the flour, cocoa powder, salt, and baking powder. Gently fold everything using a spatula until well combined. Add milk and mix until it forms a soft cookie dough.

Preparing the Cake Tin & Baking the Base

Use a 5-inch pan with a removable base. To make demolding easier, flip the base upside down and lock it back. Line the bottom with baking paper.

Scoop the cookie dough into the pan and spread it evenly. Press some dough along the sides, covering about one-third of the pan’s height. Ensure the base is even and not too thick.

Bake in a preheated oven at 170°C (340°F) for a few minutes until slightly firm. Let it cool completely before adding the cheesecake batter.

Making the Eggless Cheesecake Batter

While the base cools, smooth out the cream cheese using a spatula. Add icing sugar and mix until smooth. Then, add condensed milk and vanilla extract, mixing well.

In a separate bowl, whisk heavy cream and cornflour until no lumps remain. Incorporate this into the cream cheese mixture, mixing until a silky batter forms. Strain the batter for a perfectly smooth texture.

Creating the Red Velvet Swirl

Transfer a few tablespoons of cheesecake batter into a separate bowl and mix in red food color for a vibrant contrast. Before assembling, add a few drops of lemon juice to the main cheesecake batter and mix well.

Assembling the Cheesecake

Pour half of the plain cheesecake batter over the cooled cookie base, spreading it evenly. Drop small dollops of the red batter over it, then use a toothpick or chopstick to create gentle swirls.

Pour the remaining plain batter over it and repeat the swirl pattern on top. Keep the edges mostly white for a striking contrast.

Setting Up a Water Bath & Baking

To prevent cracks, use a water bath. Place the cheesecake tin inside a smaller pan, then set it inside a larger pan. Pour hot water into the large pan, ensuring it doesn’t touch the cheesecake tin.

Bake in a preheated oven at 160°C (320°F) until the edges are set but the center has a slight jiggle when shaken.

Cooling & Setting

Turn off the oven and leave the cheesecake inside with the door slightly open for slow cooling. After an hour, refrigerate overnight for the best texture.

Un-molding & Serving

Once fully set, carefully remove the cheesecake from the pan. Slice and enjoy a rich, smooth, and creamy eggless red velvet baked cheesecake!