Dairy-Free Ricotta Cheesecake
Indulge in the creamy decadence of a classic dessert made entirely dairy-free with this Dairy-Free Ricotta Cheesecake. Perfectly creamy and rich, this cheesecake combines dairy-free cream cheese and ricotta for a smooth, velvety filling, subtly sweetened and brightened with a hint of fresh lemon juice and zest. The crispy, golden crust is made with vegan digestive biscuits and coconut oil, adding a delightful crunch to each bite. Baked to perfection and chilled for a flawless texture, this cheesecake is ideal for anyone seeking a plant-based twist on a beloved classic. With its gluten-free potential and all-natural ingredients, this recipe is a game-changer, perfect for special occasions or a luxurious treat. Serve it plain, or pair it with fresh fruit or berry coulis for a stunning presentation.
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Recipe Information
Ingredients
- 16 ounces Dairy-free cream cheese
- 1.5 cups Dairy-free ricotta cheese
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 2 teaspoons Vanilla extract
- 2 tablespoons Fresh lemon juice
- 1 whole Zest of lemon
- 0.5 cup Coconut cream
- 9 ounces Vegan digestive biscuits
- 0.25 cup Coconut oil, melted
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with coconut oil and wrap the outside base of the pan with aluminum foil to prevent leaks.
Begin by preparing the crust. Crush the vegan digestive biscuits in a food processor until fine crumbs form. Transfer the crumbs to a mixing bowl.
Add the melted coconut oil and maple syrup to the crushed biscuits and combine until the mixture holds together when pressed.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Make sure it's flat and compact. Place in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, blend the dairy-free cream cheese and dairy-free ricotta cheese using an electric mixer until smooth.
Add the granulated sugar and cornstarch to the mixture and beat until well incorporated.
Stir in the vanilla extract, fresh lemon juice, and lemon zest, mixing until all ingredients are well combined.
Lastly, fold in the coconut cream, ensuring a smooth and creamy filling.
Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
Place the cheesecake on a baking tray (to catch any potential drips) and bake in the preheated oven for 60 minutes, or until the edges are set and the center is slightly wobbly.
Turn off the oven, slightly open the oven door, and allow the cheesecake to cool in the oven for about an hour to prevent cracking.
Remove from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight, ensuring it fully sets.
Carefully remove the cheesecake from the springform pan, slice, and serve. Optionally, garnish with fresh fruit or a berry coulis.
Nutrition Facts
Calories |
4676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.6 g | 357% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3786 mg | 165% | |
| Total Carbohydrate | 488.6 g | 178% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 295.2 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 793 mg | 61% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1035 mg | 22% | |
*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.
