Indulging in a creamy and luscious slice of strawberry cheesecake is a delight that few can resist. The combination of velvety smooth cream cheese, the sweet and tangy flavor of fresh strawberries, and the buttery graham cracker crust is simply divine. But what if you have dietary restrictions or prefer an eggless version of this classic dessert? Do not be alarmed; we have the ideal solution for you! In this comprehensive guide, we will walk you through the process of creating an easy and decadent eggless strawberry cheesecake, topped with a heavenly frosting, using the SunBrand cake mould. So let’s put our hands to work and go on a baking trip that will make your taste senses sing!
Understanding the SunBrand Cake Mould
The SunBrand cake mould is an indispensable tool for any baking enthusiast. This versatile mould is crafted with precision using high-quality, food-grade materials, ensuring that your cheesecake bakes evenly and beautifully. Its non-stick surface guarantees easy release, making the whole baking experience hassle-free. The SunBrand cake mould comes in various sizes and shapes, allowing you to experiment with different cake designs and styles. Whether you’re a seasoned baker or a novice, this mould will quickly become your go-to accessory in the kitchen.
The Perfect Eggless Strawberry Cheesecake Recipe
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons granulated sugar
For the Filling:
16 ounces cream cheese, softened
1 cup fresh strawberries, pureed
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup non-dairy milk (e.g., almond milk)
1 tablespoon agar-agar powder
Making the Crust:
Preheat your oven to 350°F (175°C) and prepare your SunBrand cake mould by lightly greasing the bottom and sides. The greasing ensures easy removal of the cheesecake once it’s baked to perfection.
In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the butter is distributed evenly among the crumbs. The graham cracker crust adds a delightful crunch to the cheesecake, balancing out the creamy filling.
Press the crumb mixture firmly into the bottom of the SunBrand cake mould to form an even layer. Using the back of a spoon or your fingers, press down firmly to create a compact crust that will hold its shape during baking.
Bake the crust in the preheated oven for 10 minutes until it turns a beautiful golden brown. As soon as it’s finished, take it out of the oven and let it cool while you make the filling. The pre-baking of the crust ensures a firm base for the creamy strawberry filling.
Preparing the Strawberry Cheesecake Filling:
In a blender or food processor, blend together cream cheese, pureed strawberries, granulated sugar, cornstarch, vanilla extract, and lemon juice until the mixture is smooth and creamy. The blend of cream cheese and fresh strawberries creates a delectable flavor profile that will leave your taste buds dancing.
Heat the non-dairy milk slowly in a small pot. Sprinkle agar-agar powder over the milk and whisk continuously until it dissolves completely. This agar-agar mixture will act as a substitute for eggs in the filling, providing stability and structure to the cheesecake without compromising on taste or texture.
Add the agar-agar mixture to the blender and blend again until all the ingredients are well combined. The incorporation of agar-agar ensures that the eggless strawberry cheesecake sets beautifully, making it sliceable and presentation-ready.
Assembling and Baking:
Pour the strawberry cheesecake filling over the baked crust in the SunBrand cake mould. The smooth and velvety filling should spread evenly over the crust, creating a perfect canvas for the frosting.
Smooth the top of the filing with a spatula to ensure an even surface. The even surface will result in a flawlessly baked cheesecake with no uneven cracks or bumps.
Place the cake mould in a larger baking pan and add hot water to create a water bath. This water bath method will help regulate the baking temperature and prevent the cheesecake from drying out or cracking during baking.
Carefully transfer the water bath with the cake mould to the preheated oven and bake at 350°F (175°C) for 50-60 minutes or until the edges are set, and the center is slightly jiggly. The slow and gentle baking process ensures a creamy and melt-in-your-mouth texture that will leave you craving for more.
Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about an hour to cool gradually. The gradual cooling process prevents drastic temperature changes, which can cause cracks in the cheesecake.
Once completely cooled, refrigerate the cheesecake for at least 4 hours or overnight to firm up. Chilling the cheesecake allows the flavors to meld together, resulting in a rich and decadent dessert.
Heavenly Frosting: A Delightful Addition
What’s a cheesecake without a heavenly frosting? This delectable frosting will take your eggless strawberry cheesecake to the next level of indulgence, adding an airy and luscious touch to each bite.
Ingredients:
1 cup non-dairy whipped cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Decorating the Cheesecake:
In a mixing bowl, whip the non-dairy whipped cream until soft peaks form. The whipped cream should be airy and light, adding a delightful contrast to the dense and creamy cheesecake.
Gradually add powdered sugar and vanilla extract while continuing to whip until stiff peaks form. The addition of powdered sugar and vanilla extract enhances the flavor and sweetness of the whipped cream frosting.
Carefully spread the whipped cream frosting over the top of the chilled strawberry cheesecake in the SunBrand cake mould. The smooth and even layer of frosting creates an inviting and picture-perfect appearance.
Garnish with fresh strawberry slices for an extra pop of color and flavor. The vibrant red strawberries on top make for a stunning presentation and add a burst of freshness to every slice.
Tips for Achieving the Best Eggless Strawberry Cheesecake
Make sure to use ripe and sweet strawberries for the best flavor in the filling. Fresh and juicy strawberries will infuse the cheesecake with their natural sweetness.
If you don’t have agar-agar, you can use vegan gelatin as a substitute. Both agar-agar and vegan gelatin act as stabilizers in the absence of eggs, ensuring a firm and set cheesecake.
Use gluten-free graham crackers for the crust to make a version without gluten. This substitution makes the cheesecake suitable for those with gluten sensitivities or celiac disease.
To ensure a smooth and lump-free filling, make sure the cream cheese is softened and at room temperature. Softened cream cheese blends easily with the other ingredients, creating a silky-smooth filling.
Avoid overbaking the cheesecake, as it may cause the texture to become rubbery. The key to a perfect eggless strawberry cheesecake is gentle baking and gradual cooling.
Conclusion
With the SunBrand cake mould and this easy eggless strawberry cheesecake recipe, you can now enjoy a heavenly dessert that’s perfect for all occasions. The combination of the creamy strawberry filling and the light whipped cream frosting creates a symphony of flavors that will leave your taste buds craving more. So, why wait? As soon as your oven is ready, gather your ingredients and start baking!