Go Back

Rangoli Eggless Cheesecake by MasterChef Guest Blogger Hetal Vasavada

Eggless Cheesecake recipe with an orange and fennel crust. Makes a 9-inch cheesecake.
Prep Time15 mins
Cook Time45 mins
Course: Dessert, Snack
Cuisine: American, Indian
Keyword: cheesecake, easy recipe, eggless, Fusion, light dessert, orange and fennel crust, quick, Rangoli eggless Cheesecake
Servings: 10
Author: Hetal Vasavada

Equipment

  • 9-inch springform pan
  • Medium Bowl
  • Stand Mixer
  • Measuring Cups
  • Measuring Spoons
  • Small bowls
  • Toothpick
  • Aluminum Foil
  • Large Roasting Pan

Ingredients

Orange and Fennel Parle G Crust

  • 2 cups Parle G Biscuits crushed into crumbs
  • ¼ tsp freshly ground fennel
  • 1 tbsp orange zest
  • 2 tbsp granulated sugar
  • ½ cup unsalted butter melted

Eggless Cheesecake

  • 3 8-oz packages cream cheese room temperature
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • ½ cup sour cream
  • ½ cup whipped cream
  • ¼ tsp salt
  • 2 tbsp cornstarch
  • 1 tbsp all purpose flour
  • ¼ cup milk
  • food coloring

Instructions

Orange and Fennel Parle G Cookie Crust

  • Grease and line a 9-inch springform pan with parchment paper. Set aside.
  • Mix together crushed Parle G crumbs, ground fennel, orange zest, and sugar. Add melted unsalted butter and mix until you have a sandy texture. Dump the crust into the pan and press it into an even layer onto the bottom and sides of the pan. Bake at 350° for 8 minutes and set aside to cool.

Eggless Cheesecake

  • Preheat oven to 325° F.
  • In a stand mixer bowl with the paddle attachment, mix the cream cheese for 1 minute on high. Add sugar and mix on high for 3 minutes. Then add vanilla, sour cream, whipped cream, and salt. Mix for 2 minutes.
  • In a small bowl, whisk together cornstarch and all-purpose flour with milk until smooth. Add it to the cheesecake mixture and mix until well combined.
  • Add ¼ cup of the filling to 5 bowls and add your food coloring and mix well. Spoon into a sandwich bag or piping bag and snip off a small tip (or fit them with round piping tips.). Set aside. Pour the rest of the filling into the crust and spread into an even layer. Tap the pan onto the counter a couple of times to get rid of air bubbles and to smooth out the surface.
  • Pipe your rangoli design onto your cheesecake starting from the center. Use a toothpick to help drag the colored batter to make fluid designs. Use round cookie cutters to outline your circles so that your design is as round and even as possible.
  • Wrap the bottom of the pan with foil and place in a large roasting pan. Fill the pan up with boiling water and bake for 45-50 minutes, making sure the cheesecake doesn't brown too much. It's done when the center is slightly jiggly. Cool completely and then refrigerate for at least 4 hours before serving.