The Whole Foods Kosher kitchen

Dairy-Free Cheesecake Recipe. Dairy Adaptation. Chocolate Espresso Vairiation. Gluten-Free Friendly

Posted on 29th of April, 2010 by Lévana

cheese cake

I love all my “babies”, but this is one of my greatest triumphs. Whenever I need to get to anyone’s heart with no time to waste, I whip up this cake 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

Ingredients:

  • Crust:
    2 packages graham crackers (about 10 ounces total) gluten-free OK
    1/2 cup oil
  • Batter:
    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
    4 eggs
    1 tablespoon vanilla extract

Instructions:

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.

Filed under: Cake Recipes, Cheese Cake Recipes, Chocolate Cheesecake Recipes, Chocolate Recipes, Dairy Recipes, Dairy-Free Cheesecake Recipes, Dairy-Free Dessert Recipes, Dairy-Free Pie Recipes, Dairy-Free Recipes, Dessert Recipes, Gluten Free Recipes, Gluten-Free Dessert Recipes, Jewish Holiday Recipes, Kosher Recipes, Pareve Recipes, Recipes, Shabbos Dishes, Shavouot Recipes, Tofu Cheese Cake Recipes, Vegan Cream Cheese Recipes

19 Responses

  1. A.G., on Said:

    Is the dairy-free cream cheese and sour cream you are referring to the tofutti kind? Those are the only one I know of.

    Reply
    • Lévana, on Said:

      There are a few good and unprocessed new brands, take a good look in health food stores

  2. Bee, on Said:

    I made this for our wedding anniversary as my husband has a dairy allergy and sorely misses my cheesecakes. The texture was lovely and the flavour was “close enough” (I think the lemon juice added some extra sour to help the flavour along). The second night I made a butterscotch sauce which hubby really liked but I think it would go better with a strong fruit sauce like raspberry. I may do some experimenting for flavour, but this is a wonderful recipe as is! Thank you!

    Reply
  3. Jessica, on Said:

    I just made this for my boyfriend who is gluten and dairy free. It tastes just like real cheese cake!!! We couldn’t believe it. Thank you for this awesome recipe! :D

    I used tofutti cream cheese and sour cream and topped it off with cherry pie filling. So good!!

    Reply
    • Lévana, on Said:

      Dalit, of course! It’s your cake, to make any way you like! I bet it’ll be simpler too.

  4. Lisa, on Said:

    I was wondering how I would add pumpkin to this recipe so it could be pumpkin cheesecake. I know it Vegan Pumpkin cheesecakes the amount is about 14oz….any tips?

    Reply
    • Lévana, on Said:

      Lisa I would have to tinker with it first before I could answer this. Until then I wouldn’t risk it.

    • Bizket, on Said:

      I am wondering about this myself. The only dairy free sour cream I could find comes in a 12 ounce container. I’m making this for a friends birthday this weekend and I don’t want to mess it up.

      Also, I want to makes this a chocolate cheesecake for her and I am thinking that I should be able to just add 1/4 cup of cocoa powder to this recipe without too much fuss. What do you think Levana?

  5. cara menguruskan Badan, on Said:

    Wow that was unusual. I just wrote an extremely long comment but after I clicked submit my
    comment didn’t show up. Grrrr… well I’m not writing
    all that over again. Anyhow, just wanted to say great blog!

    Reply

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