Dairy-Free Cheesecake Recipe. Dairy and All Variations. Gluten-Free Friendly
Posted on 29th of April, 2010 by Lévana
Image via Food Lover’s Odyssey
I love all my “babies”, but this cheesecake is one of my greatest triumphs. Whenever I need to get to anyone’s heart with no time to waste, I whip up this cheesecake for them. My daughter Bella recently asked me with great urgency whether I had thought of including this recipe in this book. “Whatever you do, don’t forget this one!” she said, smacking her lips and patting her belly. I won’t! Okay, so no, it is not dietetic food, but it is somewhat leaner and it is not laden with cholesterol as is its dairy counterpart. You will never go back to the dairy version, you will fool them all, as I do. Perfect as Gluten-Free too! There are some seriously delicious and perfectly healthy and natural brands of vegan cream cheese and sour cream, just look in your local heath food stores and better supermarkets.
Still if you would prefer to make your cheesecake the dairy way, simply use dairy cream cheese and dairy sour cream: Voila!
I have included a Marbled Chocolate Espresso Cheesecake Variation, a snap to make, and a memorable treat! All our friends who are torn between their love of cheesecake desserts and their addiction to chocolate will be pleased!
Makes 16 to 20 servings
2 packages graham crackers (about 10 ounces total) gluten-free OK
1/2 cup oil
(3) 8-ounce containers dairy-free cream cheese
(1) 8-ounce container dairy-free sour cream
1/3 cup lemon juice
1/4 cup cornstarch or arrowroot
1 1/4 cups sugar
1 tablespoon vanilla extract
Preheat oven to 375 ºF.
Make the crust: In a food processor, grind the graham crackers and the oil to a fine powder. Press the ground mixture hard into the bottom of a 10-inch round spring form pan. Bake for 10 minutes. Remove the pan and reduce the temperature to 325ºF.
In a food processor or with an electric mixer, cream all the batter ingredients until smooth (not longer) and pour over the crust. Bake one hour and 10 minutes. Turn off the oven and leave the cake inside 2 more hours, without ever opening the oven. Take out and chill completely.
Variation: Chocolate Espresso Cheesecake
Divide the batter in half. Leave one half as is, and stir into the other half: 1/3 pure cocoa powder, 1 1/2 tablespoon instant coffee power dissolved in a few drops warm water, 3 tablespoons sugar, 3 tablespoons dark rum, bourbon or unflavored brandy. Pour the white batter into the mold. Drizzle on the chocolate mixture and cut through with a knife to obtain a marbled effect. Bake as instructed above.