Does Cheesecake Have Eggs In It? Discover The Ingredients

Does cheesecake contain eggs?

Yes and no. Specific cheesecake recipes require eggs, and eggs are needed for baked cheesecakes as the eggs help bind with other ingredients. However, eggs are not necessary for non-baked cheesecakes. It’s down to personal preference and dietary requirements.

Lately, I’ve been asked many times whether cheesecakes contain eggs or should they contain eggs if it is a baked or non-baked cheesecake.

Today I’ll explain what eggs do in cheesecakes and how to select suitable substitutes.

Baked and Non-Baked Cheesecake Comparison

Baked CheesecakeNon-Baked Cheesecake
Does it contain eggs?YesNo
Does it have cheese?YesYes
Does it have cream?YesYes
What is the avg base made of?Biscuit baseBiscuit base
Is it gluten-free?NoNo
Is it vegan?NoNo

I have also taken an extensive overview of making these egg substitutes and when is the right time to utilize them for egg replacement!

What Is a Cheesecake?

It is an exciting dessert that has been around longer than you might think!

The cake was created in the earliest times of Greece and has been around for millennia! Crazy, right? Naturally, over the years, cheesecakes have developed into more sophisticated desserts.

Today, a cheesecake is described as a sweet food item, which typically comprises two or three layers of ingredients.

The thickest layer (also known as “the filling”) is an amalgamation of sweetened soft cheese, sugar, and fresh. A second one is generally a type of crust.

It is the cheese used in cheesecakes is typically cream cheese. However, you can make use of cottage cheese or ricotta. So long as it can be mixed or beat to form a smooth mix!

The crust is then another essential aspect of the cheesecake. Although they do not require an additional crust, they are typically made using a baked crust that has been pre-baked.

One of the most popular ingredients used in this crust is Graham crackers. However, you can also come across other varieties that use the pastry crust, such as puff pastry or shortcrust pastry.

How To Cut A Cheesecake

Different Types of Cheesecakes

Today, there are a variety of varieties of cheesecakes available. However, the two main types are baked cheesecake and cheesecakes that are not baked.

A cheesecake that is not baked usually consists of fresh, soft cheese (like cream cheese) and sugar.

It may contain flavors or colors, but it’s not required. The cheesecakes are mixed and placed in an overnight fridge.

They are also often made with a crust baked in advance because their texture is soft and smooth. Many prefer cheesecakes without baking since they are faster and simpler to make and have a more fresh taste.

The baked cheesecake, however, has eggs in the recipe. Eggs are harmful to eating raw, so they’re not used in cheesecakes that don’t bake.

The eggs that bake cheesecakes help create a unique texture and help set them.

Which Cheesecakes Have Eggs?

Every baked cheesecake recipe will include eggs. There is any other way to say it! Eggs serve multiple purposes in cheesecake.

If you understand how they function and what they are used for in your particular kind of baked cheesecake, you can more easily pick an alternative.

Eggs Help to Give The Cheesecake a Structure

The primary function of eggs used in baking cheesecakes is to help the batter set. When you bake an Aerated cheesecake, the lifted batter requires some support to ensure it stays aerated and soft. That’s where eggs can help.

If they are heated, the proteins begin to solidify and create an infrastructure for other ingredients. Whatever texture you’ve made in the batter eggs helps to maintain it.

The cheesecake may be flat or cracked without this foundation (and even if you are using bad eggs).

However, having excessive eggs can make a highly dense cake that is almost rubbery in texture. Therefore, the proportion between eggs and other components is crucial!

Eggs Can Create a Specific Texture

Eggs can be added to the cheesecake batter in a variety of ways. The method you choose to use will directly affect the final taste of the cake. You can start by using whole eggs, yolks of eggs, or egg whites to make various cheesecakes.

When you use whole eggs, you’re providing the cake with a smooth texture that is slightly Aerated.

When you only use the yolks, you’re only adding a vibrant flavor and color. The texture of baked cheesecakes is typically denser but is still smooth and silky.

Finally, you can whip egg whites until stiff or medium peaks and gently incorporate them into your batter. This will add tons of air and make a soft, spongy, and soft cheesecake.

It is also possible to use an alternative method that combines both ways. You just beat egg yolks for a rich texture and then incorporate the egg whites that have been beaten to create an airy texture.

Choosing a Substitute For Eggs

If you consider a substitute for eggs used in the cheesecake recipe, the essential factor to consider is whether it works. First, examine why eggs are used for the dish as a substitute.

Therefore, if you’re using egg whites that have been beaten to make a soft, creamy cheesecake, then the mashed banana won’t be enough!

If you’re after an all-natural vanilla-flavored cheesecake, you should consider using applesauce. Applesauce can completely overwhelm the flavor.

The most important thing to consider when deciding on a replacement is whether it is suitable for your needs.

Beaten Egg Whites

It is the most challenging type of egg to substitute in cheesecakes. A few ingredients can be aerated yet still provide the cake structure.

This is why you’ll often need to make a variety of ingredients. For instance, one to create that airy feel and another to ensure that it stays in place once it’s baked.

Egg Yolks Only

Egg yolks are much simpler to substitute for cheesecake. It is essential to consider the flavors you’ll be adding. A majority of egg substitutes that you find online serve only as an ingredient that binds. However, egg yolks used in cheesecake can do much more.

It provides a smooth and rich flavor. Also, the substitute will be able to accomplish the same thing without dramatically (or unpleasant) altering the taste.

Full Eggs

Whole eggs are simple to replace. Like egg yolks, you need only think about what flavor the substitute’s flavor will affect the flavor of the cheesecake.

The only exception is when you beat the egg yolks by hand and then fold them into the egg whites whipped. In that case, you’ll likely need to substitute the egg whites that are whipped with egg yolks as a substitute.

What Can Replace Eggs in Cheesecake?

We’ve put together an inventory of the most effective substitutes for eggs used in cheesecakes. Some are great as substitutes for egg whites whipped, and others are better as alternatives to whole-beaten eggs.

However, don’t worry because we’ll walk you through how to create each and then incorporate the ingredients!

SubstituteSubstitutionThe Best Use For
Flax Eggs1 tablespoon ground flaxseeds plus 3TBSP liquid = one egg.Egg whites (unbeaten)
Chia Eggs1 teaspoon ground chia seeds + 2 TBSP liquid = one egg whiteEgg whites (unbeaten)
Aquafaba2 tablespoons = 1 egg white 3 Tbsp = 1 whole eggWhites of eggs (whipped)
Whole eggs (beaten)
Mashed Banana1 ripe, mashed banana equals 1 whole eggWhole eggs (beaten)
ButtermilkFour tablespoons equal 1 eggWhole eggs (beaten)

1. Flax Eggs

Flax eggs are an extremely popular alternative to eggs made by vegans. They are made of ground flaxseeds and then water. Flaxseeds expand when mixed with water and produce a remarkably similar texture to raw eggs.

Once they are ground, they create a thick, smooth, slimy mixture that can be directly added to the batter for cheesecake as regular egg whites are.

For making flax eggs, you need to mix 1 tablespoon of ground flaxseed powder with three tablespoons of water. This mixture can be used to replace two egg whites. After mixing, let the flaxseeds get thicker for at least 5 minutes.

When to Use

Flaxseeds can be used as egg white replacements. But, the egg whites need to be used in their natural state and not beat. Flax eggs are not whisked. Therefore they won’t be able to add airy textures to the batter.

2. Chia Seed Eggs

Chia seeds function identically to flaxseeds. However, they’re generally more accessible and usually less expensive (if you’re in the market for some of them, Chia seeds are our preferred product).

To replace one egg white, you can mix 1 teaspoon of ground Chia seeds with two tablespoons of water.

Once the mixture is mixed, let the mixture cool and expand for three minutes. Then, you can whisk the mixture with a strong beat until it is fluffy. After that, you can blend this mixture into your cheesecake batter.

When Should You Use

Chia seeds are used the same way that flax eggs are utilized. They are a great way to substitute for egg whipped eggs that aren’t beat.

It is also possible to use them to substitute whole eggs; however, they don’t have an intense flavor or color as regular egg yolks do. They’re best for binding and as a setting ingredient.

3. Aquafaba

This truly is a miraculous ingredient. Have you had the opportunity to try vegan egg whites? We haven’t until we found aquafaba.

It is a different egg white substitute. However, it is whisked to different stages to make a light, dairy-free cheesecake.

The liquid is derived from the juice of chickpeas. That’s right, it’s right! Whip the liquid from canned chickpeas to create an airy. You can incorporate it into the cheesecake batter the same way as regular egg whites.

However, you could include 3 tablespoons of liquid aquafaba (unbeaten) to substitute for a whole egg.

4. Mashed Banana

Mashed bananas might seem like an overkill for egg substitutes in cheesecake. However, when you’re not able to find alternatives, it’ll be the only option.

If you are using the ripe banana, it is more of an ingredient that binds over all other ingredients. It will give eggs the moisture they provide and add flavor.

1 medium-ripe mashed banana replaces one entire egg. It is also recommended to strain the banana to ensure it doesn’t add any fibers to the batter for cheesecake.

5. Buttermilk

Buttermilk is pretty easy to incorporate into a cheesecake batter. It is an exceptionally creamy texture with a slight tang. If you use it with cream cheese, you might need to add a sweetener to avoid a tart cheesecake.

You can substitute the buttermilk equivalent of 4 tablespoons for 1 egg in the cheesecake. Limiting the substitution of greater than three eggs within a buttermilk recipe is essential. The result will be too fluid.

Interesting Facts & Questions

After we published this guide, we received many other general questions about enjoying cheesecake whilst pregnant, was it safe, did they contain raw eggs or non-pasteurized cream? So let’s explore interesting facts and questions I received!

Does Cheesecake Contain Raw Eggs?

Most cheesecakes don’t include raw eggs unless they are baked cheesecakes. You should be careful as sometimes the baker may have unpasteurized milk or raw eggs, especially if you are pregnant let alone dietary requirements.

The majority of cheesecakes being produced for supermarket chains will be made with pasteurized eggs and soft cheese.

Why Do Cheesecakes (Sometimes) Have Eggs?

Since there is no starch, when making a cheesecake you will need an ingredient to thicken the mix and bakers are renowned for relying on eggs for their thickening power. To get scientific, the raw egg proteins release into the mix and then bind together once it sets.

Does Non-Baked Cheesecake Contain Eggs?

No, it shouldn’t contain eggs. The non-baked cheesecakes shouldn’t contain raw eggs because a non-baked cheesecake only needs double cream and cream cheese to make that delicious soft but thick mix.

Is Cheesecake Allowed in Pregnancy?

Nearly all cheesecakes are safe to eat during pregnancy. However, every baker or pastry chef prefers to make their desserts in a different way. My favorite cheesecake is the New York Cheesecake which never includes eggs.

Is Cheesecake Healthy During Pregnancy?

Cheesecakes aren’t the same as an apple a day, but cheesecakes depend on entirely what has been put into them! If the cheesecake has been baked using pasteurized cream cheese with thoroughly cooked eggs (at a temperature of at least 160C/320F), then it’s pretty safe to eat.

Is Cheesecake OK For Lactose Intolerant?

Yes, it is, provided the cheesecake’s cream has been replaced with another ingredient. Similar to gluten-free products, lactose-free produce has also made a huge appearance in grocery stores and supplies in general, which allows lactose intolerant people to continue eating produce that naturally isn’t

What Can I Use Instead of Cream in a Cheesecake?

You have a choice of using whole milk, skimmed milk, or almond milk. You generally want a milk taste as it will always have the closest taste to natural milk.

Cheesecake Recipes I Love

Now that you know the critical information on whether eggs should be in a cheesecake and substitutes. You might like some of the recipes I regularly use when entertaining guests; they’re fast and easy to make!

The Perfect New York Cheesecake – simplyrecipes.com

Rich Chocolate Cheesecake – jamieoliver.com

50+ Best Cheesecake Recipes – goodhousekeeping.com

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