What ingredients are needed for a dairy-free cheesecake?
Creating a dairy-free cheesecake requires a thoughtful selection of ingredients to replace traditional dairy products. The key is to maintain the creamy texture and rich flavor that cheesecake lovers adore. One popular substitute for cream cheese is Mö Dreamy, which provides a smooth and creamy base.
For binding and flavor, lemon juice and vanilla extract are essential, offering a tangy and aromatic touch. Natural sweeteners like maple syrup or agave nectar are used to add sweetness without the need for refined sugars. Lastly, a pinch of salt helps to balance the flavors, ensuring the cheesecake is both savory and sweet. These ingredients combined create a delightful dairy-free cheesecake experience.
How do you prepare a dairy-free passion cheesecake?
The crust of a dairy-free cheesecake can be just as crucial to its overall success as the filling!
To create a delicious crust, start by using vegan-friendly biscuits or cookies. These can be crushed into fine crumbs and used as the base. Alternatively, nuts such as almonds or pecans can be finely chopped and mixed with the crumbs for added texture and flavor.
To bind the crust together, coconut oil is a great substitute for butter, providing a subtle coconut flavor that complements the cheesecake. Simply melt the coconut oil and mix it into your crumb mixture until it resembles wet sand.
Press the mixture firmly into the base of your cake pan, ensuring an even layer. This method creates a sturdy foundation for your dairy-free cheesecake, ready to hold the creamy filling.
Now it's time to create the filling and topping!
Whip 2 dl of plant-based whipping cream until stiff. Add 1 tub of Mö Dreamy, 1 dl of sugar, and 1 teaspoon of vanilla extract. Mix until smooth.
In a small saucepan, combine 2 tablespoons of lemon juice, less than 1 dl of passion fruit juice (from 5-7 fruits), and 1 packet of Dr. Oetker vegegel.
Heat until the mixture thickens and clears. Gradually mix into the cream cheese mixture. Pour the filling over the base and smooth the top. Refrigerate for at least four hours, preferably overnight.
Topping: In a saucepan, combine the pulp of 5 passion fruits with 1 tablespoon of sugar. Mix 1 tablespoon of water with ½ teaspoon of cornstarch and add to the saucepan. Heat until the topping thickens. Cool before spreading over the cheesecake. Enjoy!