Dairy Free Cheesecake
If you – like me – enjoy a cheesecake, but can’t digest Dairy then this recipe is for you. Today I would like to share my Dairy-Free Cheesecake recipe that tastes just as good as the original.
Equipment
- 1 Baking Tray
- 1 Small Bowl
- 1 Large Bowl
- 1 Drinking Glass
- 1 Spatula
- 1 Kitchen Mixer
- 1 Reusable Food Bag
Ingredients
- 100 g dark chocolate or plain digestives
- 80 g dairy-free butter
- 700 g dairy-free cream cheese
- 90 g brown sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 tbsp corn flour
- 1 tbsp vannilla extract or vanilla sugar
- 100 g fruits to decorate the cake
Instructions
- Put all your digestive cookies into a reusable ziplock bag and use a drinking glas/rolling pin to create crumbs
- Melt the butter and add to the cookie crumbs and press into your cake form and put it into the fridge
- Mix your cream cheese with the sugar and cornflour until it becomes very soft and creamy
- Add the eggs one by one to the cream cheese, add vanilla and lemon zest and juice and beat until combined
- Pour into your cake form and tap on the counter to get rid of any trapped air
- Bake at 170°C for 40-45 minutes depending on your oven
- Take out of the oven and let it stand on your kitchen counter for 1 hour and then place into the refrigerator for 4 hours
- Take out of the fridge, loosen your cake form and serve with fruits and a mint leaf to add a nice contrast
