Cheesecake egg substitution & add leaveners

Should I substitute the 4 eggs called for in cheesecake recipe with greek yogurt or applesauce (would be 1/4 c per egg)? I'm slightly worried that the applesauce might impart some of its flavors into the cheesecake, however, the recipe calls for 1 c sour cream, & the cup of yogurt I'd use might add too much tang. And I've also read that because I'm leaving the eggs out I should add 1/4 tsp baking powder per egg called for, should I follow this recommendation?

  • Posted by: Amber
  • May 5, 2018
  • 1061 views
  • 3 Comments

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Emmie
Emmie May 5, 2018

I wouldn't recommend directly leaving out the eggs in a cheesecake recipe, as it would alter the texture too much (and especially so if you used applesauce). If you don't want to use eggs, find a recipe for an eggless cheesecake.

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Nancy
Nancy May 6, 2018

I have found using Soft tofu works as a replacement for eggs in baking, including cheesecake. Not exact same taste or texture, but good. Puree the tofu before mixing with other wet ingredients, then continue as recipe instructs.

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Nancy
Nancy May 6, 2018

PS use same volume of tofu as eggs, e.g., two liquid oz tofu for 2 oz egg.

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