I love all my “babies”, but this dairy-free cheesecake is one of my greatest triumphs.
Levana Restaurant fans out there, who remembers our early bakery days? We served this wonderful cheesecake, the dairy way. Whenever I need to get to anyone’s heart with no time to waste, I whip up this dairy-free 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 your dairy-free cheesecake!” she said, smacking her lips and patting her belly. Trust me, I won’t! Okay, so no, it is not dietetic food, but then again, cheesecake is not for dieting. The dairy-free cheesecake version 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.
Throwing in an Italian cheesecake cousin:
Try my Almond Ricotta Pie, for a fabulous variation. This is one is good and dairy, and should be left dairy.
I get a good twenty servings
Cheesecake is good and rich, and a little goes a long way. Also, it freezes perfectly, so none of it will go to waste. Eat some, freeze some!
Still if you would prefer to make your would rather make a dairy cheesecake, simply use dairy cream cheese and dairy sour cream, and proceed with the recipe just as instructed: Voila!
Want to make it even more dramatic?
Serve it with a little pool of Berry sauce. Super easy: Blend frozen and thawed berries with a little cranberry or pomegranate sauce. You could use fresh berries too, but you might have to add a little sugar, whereas frozen berries are naturally very sweet.
Marbled Chocolate Espresso Cheesecake
This variation is 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!
My Dairy-Free Cookbook has gone digital!
You will find this recipe and many more all-natural dairy-free renditions of your favorite dairy recipes in my beautiful Ebook, Levana Cooks Dairy-Free. The hardcopy has sold out, and the Ebook version is complete and updated. I hope you will treat yourself: Excellent price too!
- 2 packages graham crackers (about 10 ounces total) gluten-free OK, or 10 ounces Lotus Cookies
- 1/2 cup oil
- (3) 8-ounce containers vegan cream cheese (dairy cheesecake: Dairy cream cheese)
- (1) 8-ounce container vegan sour cream (dairy cheesecake: Dairy sour cream)
- 1/3 cup lemon juice
- 1/4 cup cornstarch or arrowroot
- 1 1/4 cups sugar
- 4 eggs
- 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
Omit the lemon juice. 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.