Baked Egg Free Cheesecake

Step 1

Preheat oven to 325F.If making your own crust, complete that step first (see Notes below). Otherwise, skip ahead to Step 2.

Step 2

With an electric mixer (I use a simple handheld one), beat together cream cheese and sugar on medium-high until smooth and creamy.

Step 3

Add milk, lemon juice, cornstarch, vanilla extract, and salt. Beat on low until combined (to minimize any splashing), then beat on high for 2-3 minutes. You may need to pause to scrape the sides to make sure everything is incorporated.

Step 4

Gently spread cheesecake mix into prepared pie crust with a spatula, spreading the top evenly (it doesn't have to be perfect!).

Step 5

Bake at 325F for approximately 40-45 minutes. Center will still jiggle at this point – this is good, and it will set once it cools. Remove from oven, and cool at room temp on cooling rack for about 1 hour (in a pinch, you can reduce this time to about 10-20 minutes before the next step).

Step 6

Once cooled, transfer to the refrigerator to chill for at least 4-6 hours before serving.