This Lemon Peach Baked Cheesecake is made without egg, flavoured with lemon peach filling made from canned peach. It is suitable for vegetarians who do consume dairy products. Dairy whipped cream is added to replace meringue to make the texture of this cheesecake not too dense.

Another eggless cheesecake recipe you might be interested: Eggless Blueberry Baked Cheesecake (with Homemade Blueberry Jam)

CHINESE VERSION: 无蛋柠檬蜜桃烤芝士蛋糕

Lemon Peach Baked Cheesecake without egg
 

Eggless Lemon Peach Baked Cheesecake | MyKitchen101en

Ingredients:

For lemon peach filling:

  • 500 g canned peach (drained weight)
  • 130 g (⅔ cup) fine sugar
  • grated lemon zest (of 3 lemons, yellow part only)
  • 5 tbsps lemon juice

For bottom biscuit crust:

  • 225 g (about 15 pcs) digestive biscuit
  • 35 g (2 ¾ tbsps) fine sugar
  • 100 g (7 tbsps) melted butter

For cream cheese mixture:

  • 400 g (about 1 ¾ cup) cream cheese (at room temp.)
  • cooled lemon peach filling
  • 35 g (3 ½ tbsps) low protein flour/cake flour
  • 20 g (2 ½ tbsps) cornstarch
  • 180 g (¾ cup + 1 tsp) dairy whipping cream

Instructions:

For lemon peach filling:

1 Dice peach, blend until smooth. Add in sugar, grated lemon zest and lemon juice. (Reminder: Buy 1 can of Peach Halves in light syrup 825 g/29 oz, the drained weight is around 500 g.)

Lemon Peach Baked Cheesecake without egg
 

2 Bring to the boil, cook between medium-low to medium heat for 10-11 minutes, until slightly thickened. Set aside to cool. (Reminder: Use cooking pot with a thicker base to prevent burning.)

Lemon Peach Baked Cheesecake without egg

For bottom biscuit crust:

1 Grease and line 8-inch/20-cm round loose base baking pan with parchment paper.

Lemon Peach Baked Cheesecake without egg
 

2 Add sugar to digestive biscuit, process until fine with food processor. Add in melted butter, process until well mixed.

Lemon Peach Baked Cheesecake without egg

3 Transfer to baking pan, press down until firm, keep refrigerated for later use.

Lemon Peach Baked Cheesecake without egg

Making cheesecake:

1 Preheat oven to 150°C/300°F.

Lemon Peach Baked Cheesecake without egg

2 Beat cream cheese over medium speed until smooth. Add in cooled lemon peach filling, mix until blended. Sift low protein flour and cornstarch into cheese mixture, mix until well blended. (Reminder: If the cream cheese is cold, you won’t be able to beat until smooth and creamy.)

Lemon Peach Baked Cheesecake without egg

3 Whip dairy whipping cream over low speed until soft peak, add to cheese mixture, fold until combined. (Reminder: Use stainless steel mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)

Lemon Peach Baked Cheesecake without egg

4 Pour cheese mixture onto biscuit crust, level the surface with spatula.

Lemon Peach Baked Cheesecake without egg

5 Put baking pan with cheese mixture into 9-inch/23-cm round baking pan (line with a thick layer of kitchen towels), then put into 10-inch/25-cm square baking pan. Fill square pan with plain water, about 1.5″ high. (Reminder: I prefer to use plain water for water bath as the cake tends to crack if hot water is used.)

Lemon Peach Baked Cheesecake without egg

6 Bake in the preheated oven at 150°C/300°F for 1 hour, then at 140°C/285°F for 30 minutes.

Lemon Peach Baked Cheesecake without egg

7 Remove water bath, cool on wire rack for 5 minutes, then take Lemon Peach Baked Cheesecake out and cool completely on wire rack.

Lemon Peach Baked Cheesecake without egg

8 When completely cooled, cover the cheesecake and keep refrigerated overnight.

Lemon Peach Baked Cheesecake without egg

9 Unmould the cake, remove parchment paper, then transfer the cake to cake board.

Lemon Peach Baked Cheesecake without egg

10 Dip knife in hot water, then dry with clean kitchen towels. Cut Lemon Peach Baked Cheesecake into 12 portions with hot knife, clean the knife after each cut.

Lemon Peach Baked Cheesecake without egg
Lemon Peach Baked Cheesecake without egg

Lemon Peach Baked Cheesecake without egg

Eggless Lemon Peach Baked Cheesecake

A baked cheesecake made without egg, flavoured with lemon peach filling made from canned peach.
5 from 2 votes

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Prep Time 1 hr 30 mins
Cook Time 1 hr 45 mins
Refrigeration 8 hrs
Total Time 11 hrs 15 mins
Course Cake
Cuisine American, Baking
Servings 12 pieces
Calories 397 kcal

Equipment

  • 1 round loose base baking pan 8 inch / 20 cm

Ingredients
 
 

For lemon peach filling:

  • 500 g canned peach drained weight
  • 130 g fine sugar
  • 3 grated lemon zest of 3 lemons, yellow part only
  • 5 tbsps lemon juice

For bottom biscuit crust:

  • 225 g digestive biscuit about 15 pcs
  • 35 g fine sugar
  • 100 g melted butter

For cream cheese mixture:

  • 400 g cream cheese (at room temp.)
  • cooled lemon peach filling
  • 35 g low protein flour/cake flour
  • 20 g cornstarch
  • 180 g dairy whipping cream
Makes: 8inch round

Instructions
 

For lemon peach filling:

  • Dice peach, blend until smooth. Add in sugar, grated lemon zest and lemon juice. (Reminder: Buy 1 can of Peach Halves in light syrup 825 g/29 oz, the drained weight is around 500 g.)
    Lemon Peach Baked Cheesecake without egg
  • Bring to the boil, cook between medium-low to medium heat for 10-11 minutes, until slightly thickened. Set aside to cool. (Reminder: Use cooking pot with a thicker base to prevent burning.)
    Lemon Peach Baked Cheesecake without egg

For bottom biscuit crust:

  • Grease and line 8-inch/20-cm round loose base baking pan with parchment paper.
    Lemon Peach Baked Cheesecake without egg
  • Add sugar to digestive biscuit, process until fine with food processor. Add in melted butter, process until well mixed.
    Lemon Peach Baked Cheesecake without egg
  • Transfer to baking pan, press down until firm, keep refrigerated for later use.
    Lemon Peach Baked Cheesecake without egg

Making cheesecake:

  • Preheat oven to 150°C/300°F.
    Lemon Peach Baked Cheesecake without egg
  • Beat cream cheese over medium speed until smooth. Add in cooled lemon peach filling, mix until blended. Sift low protein flour and cornstarch into cheese mixture, mix until well blended. (Reminder: If the cream cheese is cold, you won’t be able to beat until smooth and creamy.)
    Lemon Peach Baked Cheesecake without egg
  • Whip dairy whipping cream over low speed until soft peak, add to cheese mixture, fold until combined. (Reminder: Use stainless steel mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)
    Lemon Peach Baked Cheesecake without egg
  • Pour cheese mixture onto biscuit crust, level the surface with spatula.
    Lemon Peach Baked Cheesecake without egg
  • Put baking pan with cheese mixture into 9-inch/23-cm round baking pan (line with a thick layer of kitchen towels), then put into 10-inch/25-cm square baking pan. Fill square pan with plain water, about 1.5″ high. (Reminder: I prefer to use plain water for water bath as the cake tends to crack if hot water is used.)
    Lemon Peach Baked Cheesecake without egg
  • Bake in the preheated oven at 150°C/300°F for 1 hour, then at 140°C/285°F for 30 minutes.
    Lemon Peach Baked Cheesecake without egg
  • Remove water bath, cool on wire rack for 5 minutes, then take cheesecake out and cool completely on wire rack.
    Lemon Peach Baked Cheesecake without egg
  • When completely cooled, cover and keep refrigerated overnight.
    Lemon Peach Baked Cheesecake without egg
  • Unmould the cake, remove parchment paper, then transfer cake to cake board.
    Lemon Peach Baked Cheesecake without egg
  • Dip knife in hot water, then dry with clean kitchen towels. Cut cheesecake into 12 portions with hot knife, clean the knife after each cut.
    Lemon Peach Baked Cheesecake without egg

Video

Notes

This recipe yields a 8 inch / 20 cm round cake of about 12 pieces.
The nutritional value for reference is of 1 piece of cake. 

Nutrition (per serving)

Calories: 397kcalCarbohydrates: 39gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 69mgSodium: 265mgPotassium: 153mgFiber: 1gSugar: 24gVitamin A: 1013IUVitamin C: 4mgCalcium: 61mgIron: 1mg
Keyword baked, cheesecake, lemon, peach
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