Ever craved a sensational dairy-free cheesecake without the usual dairy fuss? It might sound like a fanciful desire, but voila—a scrumptiously silky version exists, poised to be adorned with your choice of fruit or chocolate garnishes.
Within this recipe, I’ll guide you on how to perfect an orange twist with a tantalizing orange syrup. Or, feel free to sprinkle any fruit of your preference. Say goodbye to the dairy-induced tummy troubles, especially for those of us with a more sensitive lactose compass.
Embracing Lactose-Free Delights
Here’s a slice from my life: A couple of years back, I discovered that dairy and my digestive system weren’t the best of pals. And while I might indulge in the occasional cheese delight, I genuinely feel at my best when I sidestep it. This discovery kickstarted my journey into finding alternative recipes, especially those that don’t compromise on taste even with dairy substitutes.
Ingredients:
Crust Essentials:
- 16 graham crackers (240g)
- 6 tablespoons vegan butter (opt for your favorite vegan butter or coconut oil, 85g)
Cheesecake Blend:
- 20 ounces tofu cream cheese (such as Tofutti – 675g)
- 2/3 cup granulated sugar (135g)
- 1/3 cup oat milk (or your favorite plant milk, 80 ml)
- 2 eggs
- 1 teaspoon vanilla essence
- Fresh zest from 1 lemon
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour (18g)
Orange Syrup & Garnish:
- 1/4 cup water (60 ml)
- 1/4 cup granulated sugar (35g)
- 1 teaspoon cornstarch
- Fresh juice from 1 mandarin or clementine
- 1-2 mandarins (sliced into 1/4-inch rounds)
Procedure:
Perfecting the Cake Base:
- Kick off by preheating the oven to 350°F (175°C). Prep a 9-inch springform pan by greasing and shielding the base with foil. This protective measure ensures no water seeps in during the water bath phase.
- Crush the graham crackers in a processor till you achieve a crumbly texture. Infuse with melted butter till it mimics damp sand. Firmly press this mix into your springform pan to form an even base.
- In your mixer’s bowl, whip the tofu cream cheese until it feels light and velvety. Gradually introduce sugar, followed by oat milk, eggs (one by one), vanilla essence, lemon zest, cinnamon, salt, and flour. Remember: gentle mixing is key—no extra air, please!
- Pour this velvety blend over your crust. Few taps against the counter to bid farewell to air bubbles. Place your pan in a tray filled with water (about 1 cm deep) and slide into the oven. Bake for 20 minutes at 350°F, then dial down to 275°F and bake for another 50 minutes. Keep that oven door shut! Once done, power off and let it cool within the oven for two hours.
The Orange Glaze & Fruit Topping:
- As your cheesecake cools, craft the orange syrup. In a pan, simmer water and sugar until sugar melts away—about 3 minutes.
- Mix cornstarch with mandarin juice and pour into your simmering syrup. After straining, return to heat until it thickens. Set aside to cool.
- Once the cheesecake is room temp, gloss with your syrup. Gracefully lay out the orange slices and brush with some more syrup for that added shine.
Quick Tip:
The 2-hour in-oven cooling is a baker’s secret to a flawless cheesecake, ensuring no cracks and a creamy texture!