Eggless Baked Rose Cheesecake Recipe consists of a crisp biscuit base, soft rose sponge as filling and a creamy rose cheesecake on top.
Eggless baked cheesecake differ a lot from egg based cheesecakes. Condensed milk is used instead of eggs and it also takes lesser time to bake.
I love experimenting with Eggless cheesecake recipes. I have tried a lot of baked cheesecakes so far. Nearly 17 types of cheesecake flavours and I love each and every one of them. And I also plan to add more to the list.
Eggless Baked Rose Cheesecake Recipe with a Twist
I did give a twist to this eggless cheesecake. Usually I use biscuit base just as the base of the cheesecake, but in this recipe, I tried to make a huge base covering the entire tin with biscuit base. I saw this type of cheesecake in a pastry profile in Instagram and was thoroughly impressed. It gives an elegant look for the cheesecake.
I also added a layer between the base and cheesecake filling. The extra layer is a cake. The batter is added to the base and baked first. Then the cheesecake filling is topped on top of it and baked. The baking time is more, but it adds so much texture and taste in a single bite. The cake is oil based, so it stays soft even after refrigeration.
I also like firm cheesecakes. I don’t bake it to a point where the cheesecake develops cracks on top, but I bake the cake until firm to touch. But this cake, I reduced the baking time and the final cake was so soft and creamy. This complemented the cake layer and the biscuit base really well.
Points to be remembered while baking cheesecakes
Baking cheesecakes is not rocket science, but you need to take care of a few things to get the perfect cheesecake.
- Always bake in a water bath. Cheesecake should be baked at low temperature for a longer time. While baking in a water bath, the steam created will help regulate the temperature.
- Use a loose bottomed cake tin instead of spring form pan. It is easier to remove the cheesecake without breaking the crust. I myself have struggled a lot with spring form tins.
- Wrap the tin with three or four layers of foil so that the water from the water bath doesn’t seep into the cheesecake. You don’t want a soggy crust.
- While mixing the biscuit crust, don’t add the whole batch of butter at one go. Some biscuits have a lot of oil content in them, which will in turn make your crust soft. The biscuit mix should be crumbly and hold shape when you hold it in your fist.
- Do not whip the cream cheese and condensed milk to a light mixture. We don’t want to incorporate air into it. Just whisk until the mix becomes smooth without any lumps.
- You can either use milk or low fat cream to the cream cheese to thin it out.
- Bake the cake layer until firm to touch, allow it to cool for a while before adding the cream cheese filling. If the cake is not properly baked, then the cream cheese filling might mix up with the cake batter.
- The baking time depends on how you want your final cheesecake texture to be. If you want it creamy, then you need to bake until the centre is still jiggly, but when touched, it shouldn’t stick to your finger. If you want a firm cheesecake, then you need to bake it until the top is slightly soft but not jiggly.
- Open the oven door, switch off the oven and let the cheesecake cool completely. Do not disturb the hot cheesecake.
- Once cool, remove the tin from the oven, remove the foil, cover with cling film and refrigerate.
- The cheesecake needs a minimum eight hours of setting time. So leave it overnight in fridge.
- Remove the cheesecake out of the tin as soon as you take it out of fridge. Do not wait for it to return to room temperature.
- Use a warm knife to slice the cheesecake. This will give a neat cut.
- Wipe the knife clean before every cut.
- Serve it chilled.
Cream Cheese – Cream cheese is the most important ingredient you need to make a cheesecake. You can either source them at stores or you can easily make them at home. I have two types of home made cream cheese recipes in this blog, but I also have an easier yet perfect cream cheese in my class. I will give you both the blog links here. Whichever suits you, try that. Cream cheese with paneer and curd (click on the name for recipe), Cream cheese with milk and rennet (click on the name for recipe)
Condensed Milk – Sweetened condensed milk is easily available in stores. Mithai mate and Milkmaid are my favourites. But you can also make it at home. I have a very easy and perfect recipe for homemade condensed milk (click on the name for recipe) which is so much similar to store bought.
Britannia Marie Gold – This is my favourite biscuit for making the base for any cheesecake. The crispness, the sweetness are all perfect with the cheesecake filling. But if you want to make the biscuits at home, you can definitely try this Biscuits for the base ( click on the name for recipe)
Dried Rose Petals – These add a lot of flavour in the cake, base and the filling.
You can either make everything from scratch or buy them from stores. Cream Cheese, Biscuits for the base, condensed milk all are easily available at stores. So if you just want to put everything together without too much of work, source them. Or make everything from scratch. I will include all the recipe links below if you prefer to make it at home.
While making the biscuit base, I also added some rose petals to add some amazing flavour. This helps with the flavour distribution. The flavour is mild but really good. See how I have added the base mix on the sides of the tin too.
I also have a detailed Eggless baked cheesecake class. Click on the image below to know the details. If interested, send me a WhatsApp message to register.
Here is a collection of all the Cheesecakes I have tried so far. This includes baked cheesecake, no bake cheesecake with agar agar or without agar agar, mini cheesecakes, crust free cheesecake and many more. Hope this will help you with your favourite. Click on the image to access the page.
Eggless Baked Rose Cheesecake Recipe
For the Biscuit Base:
- 250 gm Britannia Marie Gold
- 125 gm Butter
- 2 tbs Rose Petals
For the Eggless Rose Cake Filling:
- 60 gm Maida / All Purpose Flour
- 50 gm Sugar Powdered
- ½ tsp Baking Powder
- 25 ml Oil
- 35 ml Curd
- 50 ml Milk
- 2 drops Rose Essence
- 1 tbs Rose Petals
For The Cheesecake Filling:
- 250 gm Cream Cheese
- 250 ml Condensed Milk
- 100 ml Fresh Cream
- 3-4 Drops Rose Essence
- 2-3 Drops Pink Food Colour
For the Biscuit Base:
- Grind together Marie biscuits and rose petals.
- Transfer the powder to a bowl.
- Melt butter and add it to the powdered biscuits.
- Mix well until the mixture resembles sand.
- Take 7” loose bottomed pan and add the biscuit mix in it.
- With the help of a spoon, apply the mix to the sides and then the base to even thickness.
- Once the biscuit mix is smooth and compact, set it aside.
For the Cake:
- Preheat oven to 160C.
- In a bowl, combine together maida, powdered sugar and baking powder.
- Add curd, milk, oil and essence and mix well to form smooth batter.
- Add the rose petals and fold it in the batter.
- Pour the batter into the prepared biscuit base and bake it in preheated oven for 20 minutes.
- Take it out and allow it to cool down.
For the Cheesecake Mixture:
- Preheat oven to 150C.
- Take three layers of foil, place the cheesecake tin on top of it and bring the foil to the sides.
- The foil should cover the tin fully. Place it inside a deep tray.
- In a bowl, beat cream cheese and condensed milk until creamy.
- Add rose essence, pink food colour and Amul fresh cream and whisk to combine.
- Pour the mix on top of the cake into the tin.
- Pour boiling water into the deep tray to fill it to 2 cm.
- Bake the cheesecake in the preheated oven for 45 minutes.
- Open the oven door partially and allow the cheesecake to cool completely.
- Take it out of the deep tray, remove the foil at the bottom.
- Cover the top of the cheesecake tin with a cling film and refrigerate it overnight.
- Next day, take the cheesecake out of the tin and the base plate.
- Slice it into 8 wedges using a warm sharp knife.
- Serve it decorated with pistachios and rose petals.