Dairy-free Lemon Cheesecake
This cheesecake is sure to be a crowd pleaser. Made just as you would a regular cheesecake, but in place of the dairy, we used Kite Hill dairy-free cream cheese, and coconut cream. This dairy-free delicacy is so delicious, that even dairy lovers will be coming back for seconds.
Ingredients
- 10 oz10 oz10 oz Gingersnap Cookies
- 8 Tbsp8 Tbsp8 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
- 16 oz16 oz16 oz Kite Hill Cream Cheese
- .667 cup.667 cup.667 cup Coconut Cream
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup Maple Sugar
- .25 cup.25 cup.25 cup Lemon Juice
- 2 Tbsp2 Tbsp2 Tbsp Lemon zest
- .25 tsp.25 tsp.25 tsp Himalayan Pink Salt
- 444 Eggs
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 325 degrees.
- In a mini chop food processor, pulse the gingersnap cookies until they are in a fine meal.
- Pour the gingersnap meal into a separate bowl, and add the palm shortening. Combine with shortening with the gingersnap meal until you have a crumbly dough.
- Press the dough into the bottom of a 9 inch spring form cake pan, bringing the dough up the sides. Don't worry about it being even.
- Bake the crust for 8 minutes at 325. When the crust is finished, turn the oven temperature down to 300.
- In a high speed blender, or food processor, combine the cream cheese, coconut cream, vanilla, maple sugar, lemon zest and juice, salt, and egg yolks. Blend until smooth.
- In a large mixing bowl, beat the egg whites with a hand mixer until stiff peaks form.
- Gently fold the cheesecake batter into the egg whites, until just combined.
- Place the crust on a baking sheet, then pour the cheesecake batter into the crust. Smooth the top.
- Bake for 30 minutes at 300, then turn the temperature up to 325, and bake for an additional 40 minutes.
- Remove from the oven, and allow to cool. Once the cheesecake has cooled, place it in the refrigerator for at least 2 hours before serving.
- Top with whipped coconut cream and sprinkle with gingersnap crumbles.
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Cakes Dairy Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 345 |
Fat: | 22 g |
Carbohydrates: | 33 g |
Protein: | 3 g |
Cholesterol: | 17 g |
Sodium: | 411 mg |
Fiber: | 2 g |
Sugars: | 13 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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