Does Cheesecake Have Eggs? - Foods Guy (2024)

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Lately, we have been asked quite often whether or not cheesecakes have eggs in them. Many people are confused because there are so many different types of cheesecakes out there today.

So, does cheesecake have eggs? Yes, some cheesecake recipes do have eggs in them. Luckily, this is usually only for baked cheesecakes. Eggs have quite a few functions in cheesecakes. They act as a binding ingredient that adds structural support for the other ingredients.

So, today we will look at exactly what eggs do in cheesecakes and how to choose substitutes for the different functions.

We will also have a comprehensive look at how to make these substitutes and when is the best to use them as an egg substitute!

What Is Cheesecake?

Cheesecake is actually a very fascinating dessert that has been around for longer than you think!

This cake actually first originated in ancient Greece, so it’s been around for millenniums! Crazy, right? Now naturally, over the years cheesecakes have evolved into much more technical desserts.

Today, a cheesecake is defined as a sweet dessert item that usually consists of one or two layers of items.

The thickest layer (also referred to as the filling) is made from a mixture of fresh soft cheese and sugar. The second layer is usually a crust of some type.

The cheese used for cheesecakes is almost always cream cheese. But, you can also use ricotta or cottage cheese. As long as it can be beaten or blended into a smooth mixture, it will work great!

Then the crust is the other defining factor of a cheesecake. While they don’t require a crust, they are again, almost always made with a pre-baked crust.

A common ingredient used to make this crust is graham crackers. But, you will also find some types that use a pastry crust, like shortcrust pastry or puff pastry.

Types Of Cheesecakes

Now, there are many different types of cheesecakes, but the main two varieties are baked cheesecake and no-baked cheesecakes.

An unbaked cheesecake often only consists of soft fresh cheese (like cream cheese) and sugar.

It can contain some flavorings or colorants, but it isn’t necessary. These cheesecakes are simply mixed and set inside of a fridge overnight.

They also commonly have a pre-baked crust because their texture is extremely soft and creamy. Many people prefer unbaked cheesecakes because they are quicker and easier to make and have an overall fresher flavor.

Now, a baked cheesecake on the other hand includes eggs in their recipe. Eggs are dangerous to eat raw which is mainly why they aren’t used in no-bake cheesecakes.

The eggs in baked cheesecakes are what help give them a specific texture and what helps them set.

Which Cheesecakes Have Eggs? And How Are They Incorporated?

All baked cheesecake recipes will contain eggs—there are no two ways about it! The eggs have multiple functions in cheesecake.

If you know how they work and what their function is in your specific type of baked cheesecake, you can much more easily choose a substitute.

Eggs Help Give The Cheesecake Structure

So, the main function of eggs in baked cheesecakes is to help the batter set in place. When you create an aerated cheesecake, the lifted batter will need some type of support to keep it aerated and soft. That is where eggs come in.

When they are heated, their proteins coagulate and this creates a support network for the other ingredients. Whatever texture you have now created in the batter, the eggs will help maintain.

Without this support (and even when using too little eggs), your cheesecake will fall flat or even crack.

But, too many eggs will also create a super dense cake that almost has a rubbery texture. So, the ratio of eggs to other ingredients is extremely important!

They Help Create A Specific Texture

Eggs can be incorporated into a cheesecake batter in many ways. The method you choose will directly affect the final texture of the cheesecake. First, you can use whole eggs, egg yolks, or egg whites to create different cheesecakes.

When using whole eggs, you are essentially giving the cake a rich creamy texture that is slightly aerated.

When using only the yolks, you are only adding a rich color and flavor. The texture of yolk-only baked cheesecakes is generally denser but still creamy.

And finally, you can whip egg whites to medium or stiff peaks and carefully fold them into the batter. This way you add a ton of airiness that will create an uber spongy, soft, and fluffy cheesecake.

You can also use a combination method where you simply beat in egg yolks for richness but fold in beaten egg whites for an aerated texture.

Choosing A Substitute For Eggs

When choosing a substitute for eggs in cheesecake, the biggest consideration should be whether it will work or not. It sounds silly, but for a substitute, you first have to look at exactly why the eggs are used in the recipe.

So, if you are using beaten egg whites to make a soft and fluffy cheesecake, naturally mashed ripe banana isn’t going to do the trick!

And, if you want a pure vanilla-flavored cheesecake, then applesauce will completely overpower the entire flavor.

As we said, the most important consideration when choosing a substitute is thinking about whether it will work for your purpose.

Beaten Egg Whites

This is the most difficult form of eggs to substitute in cheesecakes. That is because there are very few ingredients that can be aerated and still give structure to your cake.

For this reason, you will often have to use a few different additions. One to actually give you that airy texture, and another to help hold it up once it has been baked.

Egg Yolks Only

Egg yolks are much easier to substitute in cheesecake. You mainly have to think about the flavors you are adding. Many egg substitutes you will find online only work as a binding ingredient. But, egg yolks in cheesecake do a lot more.

It helps add a creamy rich flavor and smooth texture. So, your substitute should be able to do the same without drastically (or unpleasantly) changing the flavor.

Whole Eggs

Whole eggs are easy to substitute. And, much like egg yolks, you have to only think about how the alternative’s flavor is going to affect that of the cheesecake.

The exception is of course if you are beating in the egg yolks as-is and folding in the whipped egg whites. Then, you likely have to use a substitute for whipped egg whites with a substitute for egg yolks.

The Best Substitutes For Eggs In Cheesecakes

We have compiled a list of some of the best substitutes for eggs in cheesecakes. Some of these work fantastic for replacing whipped egg whites, while others work better as substitutes for whole-beaten eggs.

But, fear not, as we will walk you through exactly how to make each and incorporate them!

1. Flax Eggs

Flax eggs are a popular vegan substitute for eggs. It is made from a combination of ground flaxseeds and water. Flaxseeds swell when they are combined with water and get a very similar texture to raw egg whites.

Once ground, they make a smooth thick slimy mixture that can be directly incorporated into the cheesecake batter, like regular egg whites are.

To make flax eggs, simply combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. This mixture will substitute 2 egg whites. Once mixed, allow the flaxseeds to thicken for at least 5 minutes.

When To Use

You can use flaxseeds as egg white substitutes. However, the egg whites should be incorporated as-is and not beaten. Flax eggs cannot be whipped, so won’t be able to add an airy texture to the batter.

Here’s a helpful video on how to make flax eggs if you’re more of a visual learner!

2.Chia Seed Eggs

Chia seeds work virtually the same as flaxseeds, but they are generally easier to come by and often cheaper too (if you’re looking to buy some, this is our favorite brand).

You can combine 1 teaspoon ground chia seeds with 2 tablespoons of water to substitute 1 egg white.

Once mixed, allow them to sit and swell for 3 minutes. Then, whisk the mixture vigorously until it becomes frothy. Then, you can simply whisk it into the cheesecake batter.

When To Use

Chia seeds can be used in exactly the same ways flax eggs are used. They are best used to substitute egg whipped that aren’t beaten.

You can also use them to substitute whole eggs, but they won’t add a rich flavor and color like regular egg yolks would. They work best as a binding and setting ingredient.

3. Aquafaba

This is honestly a miracle ingredient. Have you ever heard of vegan beaten egg whites? Well, neither have we until we came across aquafaba.

This is another egg white substitute, but, it can be whipped to various stages to create an airy vegan cheesecake.

This liquid comes from chickpea juice. Yes, you read that right! You can whip the liquid in canned chickpeas until it creates a foam. You can gently fold it into your cheesecake batter like you would regular whipped egg whites.

But, you can also simply add 3 tablespoons of aquafaba liquid (unbeaten) to substitute a whole egg instead.

4. Mashed Banana

Mashed bananas may seem like a stretch for egg substitutions in cheesecake, but, if you don’t have any other options, it will just have to do.

When it comes to using ripe mashed banana, it will act more as a binding ingredient than anything else. But, it will also add the moisture that eggs do and a touch of flavor.

1 medium ripe mashed banana substitutes 1 whole egg. We would also recommend straining the banana to make sure it doesn’t add fibers into the cheesecake batter.

5. Buttermilk

Buttermilk is relatively easy to add into a cheesecake batter. It has a super creamy texture and slight tanginess. When using it with cream cheese, you may want to add additional sweetener to prevent a completely tart cheesecake.

You can use 4 tablespoons of buttermilk to replace 1 whole egg in a cheesecake. Just don’t substitute more than 3 eggs in a recipe using buttermilk. It will make the mixture too runny.

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Jaron

Hey, I'm Jaron and I'm a self-proclaimed food expert and author of this website! I'll be honest with you, I started this website because someone told me I couldn't and I needed to prove them wrong. Along my journey, I actually really fell in love with writing about food. I hope you found value from whatever article you read, and if you have any remaining questions, don't hesitate to contact me!