Dairy-Free Japanese Cheesecake
Indulge in the light, fluffy perfection of Dairy-Free Japanese Cheesecake—a heavenly dessert tailored for dairy-free diets without compromising on flavor or texture. This luscious recipe replaces traditional dairy ingredients with rich coconut cream and velvety dairy-free cream cheese, creating a delicate crumb and signature jiggly finish. Crafted with a water bath technique for ultimate softness, the cheesecake boasts hints of vanilla and lemon for a balanced, aromatic depth. Ideal for impressing guests or savoring on a quiet evening, its airy consistency will melt in your mouth while remaining gentle on your dietary needs. Whether you’re dairy-free or simply seeking a unique twist on the classic, this Japanese cheesecake promises irresistible results. Perfect for celebrations or as a guilt-free everyday treat, this masterpiece is bound to make your dessert table shine!
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Recipe Information
Ingredients
- 200 ml Coconut cream
- 250 g Dairy-free cream cheese
- 6 Large eggs
- 120 g Granulated sugar
- 50 g Cornstarch
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 0.5 tsp Cream of tartar
- 0.25 tsp Salt
Instructions
Preheat your oven to 320°F (160°C). Prepare an 8-inch cake pan by greasing it and lining the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from the water bath from seeping in.
Separate the egg whites from the yolks. Place the yolks in a large mixing bowl, and the whites in a clean, grease-free medium bowl.
Over low heat, combine the coconut cream and dairy-free cream cheese in a saucepan. Stir until smooth and no lumps remain, then remove from heat.
Once cooled slightly, add egg yolks to the cream mixture. Whisk until fully incorporated.
Mix in the sugar, cornstarch, vanilla extract, lemon juice, and salt to the yolk mixture until well combined.
In the medium bowl with the egg whites, add the cream of tartar. Beat using an electric mixer until soft peaks form. This may take about 3-5 minutes.
Gradually fold the egg whites into the yolk mixture in thirds. Be gentle to maintain the airy texture.
Pour the batter into the prepared pan. Place the pan inside a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the cheesecake pan to create a water bath.
Bake the cheesecake in the preheated oven for 60 minutes, or until the top is golden and the center has a slight jiggle.
Turn off the oven and let the cheesecake rest inside the oven for an additional 15 minutes. This prevents it from sinking too quickly.
Remove the cheesecake from the water bath and cool it at room temperature before refrigerating. Allow it to chill for at least 4 hours, preferably overnight, to set completely before serving.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2088 mg | 91% | |
| Total Carbohydrate | 297.2 g | 108% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 223.9 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 262 mg | 20% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 973 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
