Egg Substitute For Cheesecake: What Can You Use?

If you’re like me, you love cheesecake.

But if you’re also like me, you might not always want the calories that come with it.

So what’s a foodie to do?

Luckily, there are a few different egg substitutes that can be used to make a delicious and healthy cheesecake.

And in this short guide, I will share with you my best choice when it comes to making egg-free cheesecake.

Let’s take a look.

What’s the best egg substitute for cheesecake?

In my experience, the best egg substitute for cheesecake is applesauce.

And when your recipe calls for a whole chicken egg (a medium-sized one), you can replace it with a quarter of a cup of apple sauce for the best results.

Try it and you will see.

Applesauce is good for you.

It has vitamins and minerals in it that can help your body.

Applesauce also has fiber which helps you stay full longer so it is easier to lose weight or stay at a healthy weight.

You can also eat applesauce when you feel like you are getting sick because the vitamin C in the applesauce may help your body fight off things like colds.

That’s why this is a really good substitution you can use when baking not just cheesecake but many other types of cake.

What does egg do to cheesecake?

Eggs make cheesecake moist and smooth.

But you need to be careful because adding too much egg will ruin the cake by making a “canyon” in the middle of it. (source)

How do you fix an eggy cheesecake?

If the recipe has too many eggs in it, use half whole eggs and half egg yolks.

The yolks are what is really needed.

Why is my cheesecake so dry?

It is most likely because the cake was overcooked.

When a cake is overcooked it can have unattractive cracks and a dry, crumbly texture.

Cheesecake isn’t completely cooked when done, so the best way to avoid this happening is to give it a gentle tap on the side with a wooden spoon. (source)

Why is my cheesecake not creamy?

Your cheesecake is not creamy because the cream cheese was too cold.

To make sure your cheesecake is smooth and doesn’t have lumps, you need to use room-temperature cream cheese.

If the cream cheese is too firm, it will not mix well and leave you with a lumpy mess.

What’s the difference between New York style cheesecake and regular cheesecake?

The difference between these two is that the New York Style cheesecake has more cream cheese in it.

It also has extra egg yolks or cream.

The result is a richer, larger, and more indulgent cheesecake. (source)

Why is my cheesecake rubbery?

Cheesecake is like custard, which can become rubbery when baked without a water bath.

egg substitute for cheesecake

Can I use egg replacer in cheesecake?

Yes.

Condensed milk is a good egg substitute here if you can tolerate it.

You can replace one egg with 1/4 cup of condensed milk.

But remember to adjust the amount of sugar you put in as well.

What happens if you don’t put flour in cheesecake?

If you do not put flour in your cheesecake batter, the texture will be cake-like.

If you do not use eggs or handle them correctly, then the texture of your cheesecake will be dense and smooth.

Why is my cheesecake so thin?

This could be because it wasn’t refrigerated.

Or, if you know that the cheesecake was refrigerated and it still isn’t thick enough, then this might be because there wasn’t enough cream cheese in the recipe.

Why does cheesecake need to be refrigerated overnight?

Cheesecake needs to be refrigerated.

If you don’t refrigerate it, there is a chance of bacteria growing in the food and making people sick.

Both milk and eggs are high in protein, which means that if they aren’t refrigerated, they can get bacteria quickly too.

Do I need to cover cheesecake in the fridge?

Yes, you should wrap it tightly so that it does not dry out.

Wrapping the cheesecake will help keep its flavor.

Why is my Japanese cheesecake eggy?

The reason might be that the eggs were not cooked.

It could also be because the meringue was over whipped, deflated, or baked for too long.

Another possible reason is that there are not enough ingredients in it.

How long should you cool your cheesecake before refrigerating it?

You should let it sit for 1-2 hours on your kitchen counter before refrigerating it.

After that, you should wait for at least 6-8 hours for the cake to set its form in the fridge.

Can you eat warm cheesecake?

Yes, you can eat warm cheesecake.

It tastes great, too.

You usually serve cheesecakes cold, but it can be good hot, right out of the oven with some vanilla ice cream or whipped cream on top.

Conclusion

In summary, if you want to give your cheesecake a healthier spin, then try replacing some of the eggs with applesauce.

It is an easy, affordable way to add more fruit and fiber without altering the taste.

For best results, replace one whole chicken egg (a medium-sized one) in your recipe with ¼ cup of apple sauce.

This substitution will make for a fluffy cake that’s nutritious on top of tasting great.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

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