Dairy Free New York Cheesecake
This dairy free New York cheesecake delivers a smooth, classic dessert experience. Its elegant finish makes it a lovely choice for celebrations or everyday treats.
Equipment
- 9-inch springform pan
- electric mixer
Ingredients
For the Crust
- 2 cups Graham Cracker Crumbs
- 1/3 cup Refined Coconut Oil, melted
- 2 tbsp Granulated Sugar
For the Filling
- 24 oz Dairy Free Cream Cheese, softened
- 1 cup Granulated Sugar
- 2 tbsp Cornstarch
- 3 large Eggs, room temperature
- 1/2 cup Canned Coconut Cream
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 1/4 tsp Salt
Instructions
- Preheat the oven to 325°F and lightly grease a 9-inch springform pan. Stir the graham cracker crumbs, melted coconut oil, and sugar until the mixture looks like wet sand. Press it firmly into the bottom of the pan, bake for 10 minutes, then set aside to cool.
- Beat the dairy free cream cheese, sugar, and cornstarch on medium speed for about 2 minutes until completely smooth, scraping down the bowl once or twice.
- Add the eggs one at a time on low speed, mixing just until each one disappears into the batter. Do not overbeat.
- Mix in the coconut cream, vanilla, lemon juice, and salt on low speed until the filling is silky and pourable.
- Pour the filling over the crust and gently tap the pan on the counter to release air bubbles. Bake for 55 to 65 minutes, until the edges are set and the center still has a slight jiggle.
- Turn the oven off, crack the door open, and let the cheesecake rest inside for 1 hour. This slow cooldown keeps the top from cracking.
- Chill in the refrigerator for at least 6 hours or overnight, then release from the pan and serve.
Nutrition
Serving: 1servingCalories: 442kcalCarbohydrates: 40gProtein: 3gFat: 30g