Substitute for eggs in baking for cheesecake

When replacing eggs in cheesecake, the goal is to maintain the dessert's signature creamy density and rich texture without compromising its structural integrity.

My recipe needs large of eggs in baking → every ratio below adjusts

Silken Tofu

1 oz silken tofu

Blended until smooth, it adds the necessary density and moisture to mimic the custard-like texture of a traditional cheesecake without introducing a strong flavor.

Yogurt

1 tbsp plain yogurt

While it provides tenderness and a slight tang, it lacks the binding power of eggs and may result in a cheesecake that is too soft or crumbly.