Lactose Free Cheesecake
Indulge in the creamy decadence of this Lactose-Free Cheesecake, a dessert that proves you don’t have to compromise on flavor to cater to dietary needs! Perfect for those with lactose intolerance, this rich and silky cheesecake features a buttery crust made from lactose-free graham crackers and melted coconut oil. The filling combines smooth lactose-free cream cheese, tangy sour cream, and a hint of fresh lemon juice for a perfectly balanced tang. With its delicate vanilla undertones and a luxuriously creamy texture, this baked cheesecake is a showstopper for any occasion. Easy to prepare with minimal effort, this recipe includes a foolproof cooling technique to prevent cracks, ensuring a flawless presentation. Serve it plain or add fresh berries or lactose-free whipped topping for a gorgeous, customizable finish. Ready in under two hours with a make-ahead option, this dessert is a stress-free crowd-pleaser! Perfect for searches related to "dairy-free cheesecake recipes," "gluten-free dessert options," and "lactose-free baking ideas."
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Recipe Information
Ingredients
- 200 grams Lactose-free graham crackers (or gluten-free if preferred)
- 5 tablespoons Coconut oil (melted)
- 450 grams Lactose-free cream cheese
- 120 grams Lactose-free sour cream
- 150 grams Granulated sugar
- 1 tablespoon Cornstarch
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Fresh lemon juice
Instructions
Preheat your oven to 170°C (340°F) and prepare a 9-inch springform pan by lightly greasing it and lining the base with parchment paper.
To make the crust, place the lactose-free graham crackers into a food processor and pulse until they form fine crumbs. Add the melted coconut oil and pulse again until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat glass to smooth it out. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
In a large mixing bowl, beat the lactose-free cream cheese and lactose-free sour cream together until smooth and creamy. Add the granulated sugar and cornstarch, and continue beating until well incorporated.
Crack the eggs into the mixture, one at a time, beating on low speed after each addition. Stir in the vanilla extract and fresh lemon juice until just combined. Be careful not to overmix, as this could cause cracks in the cheesecake.
Pour the filling onto the cooled crust, spreading it out evenly with a spatula. Tap the pan gently on the countertop to release any air bubbles.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually and prevent cracking.
Remove the cheesecake from the oven, and once it has cooled to room temperature, refrigerate it for at least 4 hours or overnight for best results.
Once chilled, remove the cheesecake from the pan, slice, and serve. Optionally, top with fresh berries or a lactose-free whipped topping for an extra layer of flavor.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 27.8 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 107 mg | 2% | |
*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.
