I was so impressed with how it turned out, you wouldn't know it was dairy free, it tasted so creamy and divine. Plus pairing it with coconut milk ice-cream - wow!!!! that's all I can say.
Recipe (found here) I've re-worded a little to what I did.
- 2 tubs soy cream cheese
- 1 tub non-dairy sour cream
- 2 eggs, beaten
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 3/4 cup granulated sugar
- 1 pkt arrowroot biscuits
- 1/4 cup granulated sugar
- 5 tablespoons dairy free butter, melted
For the crust:
Preheat the oven to 180C. In a food processor combine the arrowroot biscuits and sugar. Add melted dairy free butter and mix until mixture is completely moist. Pour this mixture into a round cake pan (the one with the release on the side) and press crumbs onto the bottom. Bake for 8 - 10 minutes and set aside.
For the filling:
Combine all ingredients into a saucepan and stir over a low heat for 5 minutes until mixture comes together and thickens (I used a whisk to help bring it together). Carefully pour onto the crust and bake at 180C for 30 minutes.
Chill the cheesecake in the fridge and serve cold.
|What I used|
|Mixing up the crust|
|Crust after the 8 -10 mintues|
|Getting the filling ready|
|It does thicken and come together - I used a whisk to help|
|Ready for the oven|
|Baked and cooling before going into the fridge|