Eggless Chocolate Amaretto Cheesecake

This rich chocolate cheesecake skips the whole eggs, using liquid egg substitute instead. That makes it eggless and lower in cholesterol, while still setting into a dense, creamy slice. The flavor twist is amaretto, the almond liqueur that gives the cake a fragrant, marzipan-like note alongside deep chocolate.

Cocoa powder does the chocolate work, and a little flour mixed into the batter adds structure for a firm, sliceable texture. A whirl in the food processor keeps the filling silky smooth.

Two steps are key to a flawless cheesecake. Bake it low and slow, and pull it when the center is still almost set, not fully firm. It finishes setting as it cools, and overbaking is what causes cracks and a dry texture. Then comes the patience: a full eight hours in the fridge to chill and firm before slicing.

Top each slice with a little whipped cream and sliced almonds to play up the amaretto.

Chef Tips

• Bake just until the center is almost set, with a slight jiggle. It firms up as it cools, and overbaking dries it out and cracks the top.
• Don’t skip the long chill. Eight hours in the fridge is what gives clean slices and the right dense, creamy texture.
• Process the filling until completely smooth before adding the egg substitute, then blend just to combine so you don’t beat in too much air.

Variations

• Use three large eggs in place of the substitute if you don’t need it eggless.
• Swap the amaretto for coffee or orange liqueur for a different accent.
• Drizzle with chocolate ganache or dust with cocoa for serving.