Dairy-Free Lemon No-Cheese Cheesecake

Lactose intolerant? This one is for you
 



 
 
 
 

Method

 

Serves 8 to 10

Preparation Time 20 minutes

Baking Time 1 hour

Oven Temperature 160°C

  • 160g digestive biscuits, crushed
  • 15ml grated lemon zest
  • 1 large egg white
  • 60ml cornflour
  • 335ml rice milk (available at health stores)
  • 265ml (225g) sugar
  • 12ml agar agar powder (available at health stores)
  • 350ml coconut milk
  • 5ml vanilla essence
  • 15ml lemon juice
  • 2 large eggs
  • 2 large egg yolks
  • berry sauce or fresh berries, to decorate

1 Mix the biscuit crumbs, 5ml lemon zest and the egg white together. Press into a 22cm spring-form tin to cover the base. Bake in a preheated oven for 10 minutes.

2 Mix the cornflour into 100ml of the rice milk until smooth. Heat the remaining rice milk, sugar and agar agar. Allow to simmer for 2 minutes. Remove from the heat and add the coconut milk and vanilla. Add the cornflour mixture, return to a low heat and stir until the mixture thickens.

3 Remove from the heat and stir in the lemon juice and remaining lemon zest. Set aside to cool almost completely.

4 Beat the eggs and egg yolks together and stir into the cooled mixture. Pour into the prepared tin and bake in a preheated oven for 45 to 55 minutes until set. Cool, then refrigerate for at least 4 hours or preferably overnight. Top with berry sauce or fresh berries.

Text and image: Ideas

 

 

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