Baked Dairy Free Cheesecake
Baked Dairy Free Cheesecake
I have really been enjoying Sheese Dairy Free Cheese lately, and have been trying it in all sorts of different forms. I had some eggs to use up as I’m the only one that can eat them in our house, so thought I would try a baked cheesecake. That is definitely one of the things I miss a lot and I’m happy to report that this one really filled the gap! It really didn’t taste much different from a dairy cheesecake at all. I’m not 100% sure, but I think it may be a possibility for those who can tolerate baked egg, although I don’t know if the egg would get hot enough. Feel free to let me know if you have an opinion on that!
Ingredients
- Base:
- 125g dairy free wine/digestive style biscuits
- 50 grams melted dairy free margarine (I used Nuttelex Buttery)
- Filling:
- 1 packet of dairy free cream cheese (I used Sheese 255g)
- 1/3 cup white sugar
- 1/2 teaspoon vanilla extract with seeds
- 2 small eggs
- fruit to decorate
Instructions
- Base:
- Line a cake tin with baking paper on the bottom and sides.
- Grind the biscuits in a food processor then add the melted margarine until it comes together. If it's too crumbly, add some more margarine. Press into a cake tin.
- Filling:
- Preheat the over to 150 degrees Celsius.
- Place the cream cheese, sugar and vanilla in a food processor or cake mixer and blend well.
- Add the eggs one at a time, mixing well in between each addition.
- Pour the filling over the base and place the whole tin in another tray. Pour at least 2 cm of water into the bottom of the tray.
- Bake until the filling is just set, it should be a bit wobbly still but not runny.
- Refrigerate for at least 2 hours when cool.
- Decorate with your choice of fruit or chocolate shavings. I used mixed berries and poured a berry jelly over the top.
Note: Because the tubs of dairy free cream cheese are quite small, I used a small but deeper cake tin. If you are using a regular 10 or 12 inch cake tin, you may want to double the recipe.
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