Dairy Free Cheesecake Recipe
No Cholesterol Cheesecake
When you think of cheesecake, I bet you don’t think of a dairy free cheesecake recipe? I didn’t either, but when my husband has been diagnosed with high cholesterol I had to think of other choices for dessert. I found a product called Tofutti, they make wonderful dairy free items like cream cheese and sour cream. Out of these products came a truly authentic cheesecake. Delicious creamy texture wrapped in a graham cracker crust. My family loved it and didn’t mind that it was dairy free.
2 tubs of Tofutti brand cream cheese
12 oz firm tofu
1 1/4 cup sugar
1 tablespoon vanilla
1 lemon, zested and juiced
1/4 cup almond milk
1 teaspoon arrowroot
1/2 cup flour
1 1/2 packages of Graham Crackers finely crushed
4 tablespoons of melted coconut oil
Press the graham cracker mixture into a pie plate. Make sure it is evenly distributed up the sides. Bakeat 375 degress for 15 minutes until lightly browned.
For the filling you will use a food processor. Place the cream cheese, tofu, sugar, vanilla, almond milk and lemon zest with juice into the bowl of the processor. Blend until you have a smooth consistency. Now add the arrowroot and flour, blend until combined. Taste to see if you would like more lemon, if so use the lemon zest, not the juice.
Now pour the mixture into your prepared crust and bake in the oven for an hour, checking it at the 50 minute mark. Once done, turn the oven off and allow it to sit in the oven for 30 minutes. Take it out and let it cool. Once cooled put it into refrigerator for 6 hours or overnight.
Serve with fresh fruit.