Dairy Free Lemon Cheesecake

Dairy Free Lemon Cheesecake

This Dairy Free Lemon Cheesecake is also nut free, egg free and gluten free if needed.  

Dairy Free Lemon Cheesecake

If you’ve been following me on Instagram, you’ll know I was excited to find some dairy free sour cream the other day and was wondering what everybody had been doing with theirs.  I ended up using mine on a zucchini-quiche-type concoction as well as this cheesecake and a chocolate cheesecake as well.  All passed the taste test!  I found the taste of the sour cream by itself a bit odd, and I wasn’t at all sure when I made the cheesecake mix..but the flavours in the cheesecake really took over the sour cream taste as they sat overnight, and I ended up really enjoying the taste of this Dairy Free Lemon Cheesecake.  I tried heating it a little in the microwave so it was quite soft and that was even nicer.  For those in New Zealand, I used Zenzo sour cream and I found it at our local New World.

 

Dairy Free Lemon Cheesecake

Dairy Free Lemon Cheesecake

Ingredients

  • Base:
  • 1 packet of dairy and egg free biscuits (and gluten free if needed) : we use Countdown's Free From range
  • 3 Tablespoons melted dairy free margarine
  • Filling:
  • 1 packet firm tofu
  • 1 packet dairy free sour cream
  • 3 heaped teaspoons icing sugar
  • 2 lemons, finely zested and juiced
  • 2 teaspoons gelatine (if you want this recipe to be suitable for Vegan diets, omit this and serve it semi-frozen). If you want a softer set, half the gelatine.

Instructions

  1. Prepare the base by chopping the biscuits up finely in a food processor then adding the melted margarine gradually until it all starts to come together (you may not need all of it). Press into the base of your tin or individual moulds.
  2. Prepare the filling: Open the tofu, and place in a strainer over a bowl, and chop into about 6 pieces. Leave to dry out for 2 hours if possible (this creates a creamier finish).
  3. Place the tofu in a food processor and blend for about 5 minutes, scraping down the sides twice, until it is very creamy in texture.
  4. Add the sour cream, icing sugar and lemon zest and blend until fully incorporated.
  5. Place the gelatine and lemon juice in a bowl, stir and leave for 5 minutes. Melt in a microwave for 20 seconds (or over a pot of water on the stove) then add to the sour cream mix. Mix it in quickly or it will set in lumps.
  6. Pour this mix over the bases and leave in the freezer or refrigerator until set. The flavour improves if left overnight.
  7. I decorated mine with slices of lemon cooked for 1 hour in a light sugar syrup and blueberries. This was really tasty. Whipped coconut cream and fruit would also be great.
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Dairy Free Chocolate Mousse Cake

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baking | August 19, 2018 | By

Dairy Free Chocolate Mousse Cake

This Dairy Free Chocolate Mousse Cake is also egg free, nut free and gluten free.

Dairy Free Chocolate Mousse Cake

You may have seen on Facebook or Instagram I have been playing around with a new dairy free sour cream, which I used to make this recipe and a lemon cheesecake as well.  If you can’t find this, I have also made chocolate mousse with tofu, coconut yoghurt and whipped chilled coconut cream before in similar quantities to this recipe.  I have found that the Zenzo Sour Cream isn’t particularly tasty on its own (although not offensive) but it’s great at taking on the flavours I put with it when left overnight.  I haven’t tried yet, but I think it would be really nice in a raspberry cheesecake too.

 

 

Dairy Free Chocolate Mousse Cake

Dairy Free Chocolate Mousse Cake

Ingredients

  • Base:
  • 1 packet of dairy and egg free chocolate biscuits (and gluten free if needed) : we use Countdown's Free From range
  • 3 Tablespoons melted dairy free margarine
  • Filling:
  • 1 packet firm tofu
  • 1 packet dairy free sour cream
  • 3 heaped teaspoons icing sugar
  • 150g dairy free dark chocolate (we use Whittakers 72%)
  • 2 teaspoons gelatine (if you want this recipe to be suitable for Vegan diets, omit this and serve it semi-frozen). If you want a softer set, half the gelatine.

Instructions

  1. Prepare the base by chopping the biscuits up finely in a food processor then adding the melted margarine gradually until it all starts to come together (you may not need all of it). Press into the base of your tin or individual moulds.
  2. Prepare the filling: Open the tofu, and place in a strainer over a bowl, and chop into about 6 pieces. Leave to dry out for 2 hours if possible (this creates a creamier finish).
  3. Melt the chocolate in the microwave or in a bowl over a pot of simmering water on the stove.
  4. Place the tofu in a food processor and blend for about 5 minutes, scraping down the sides twice, until it is very creamy in texture.
  5. Add the sour cream, icing sugar and blend until fully incorporated.
  6. Place the gelatine and 2 Tablespoons of water in a bowl, stir and leave for 5 minutes. Melt in a microwave for 20 seconds (or over a pot of water on the stove) then add to the sour cream mix. Mix it in quickly or it will set in lumps. Add the melted chocolate all at once and mix quickly before it sets.
  7. Pour this mix over the base and leave in the freezer or refrigerator until set.
  8. I decorated mine with chocolate curls but whipped coconut cream and fruit would also be great.
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http://allergykids.co.nz/dairyfree-chocolatemoussecake/

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Dairy Free Chocolate Caramel Biscuits

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baking | August 12, 2018 | By

Dairy Free Chocolate Caramel Biscuits

These Dairy Free Chocolate Caramel Biscuits are super easy and a bit of a cheat recipe…but they taste a lot like Toffee Pops! They are dairy, egg, nut and gluten free.  So so good.  I really only made them because I had a wee bit of caramel left from another recipe and I was thinking of a way to use it up so it didn’t get wasted.  GREAT INVENTION.  I have played around with dairy free caramel a bit over the last year, and I highly recommend you follow the recipe by making a sugar caramel first then adding the coconut condensed milk.  Without this step (i.e., just boiling or baking the condensed milk until caramel), it is very sticky and gooey and hard to work with.  It’s still sticky and gooey like this, but it’s GOOD sticky and gooey, and much easier to work with and pleasant to eat.  You can also cut it into slices once it’s baked, which I found hard to do before coming across the caramel first step.

Dairy Free Chocolate Caramel Biscuits

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