Spirited Essence Works

I know by reading the title you must be thinking how do those two things work together. Well, I found the solution to having your cake and eating it too in this situation. And no, the solution is not to take lactose enzymes to be able to eat the cheesecake.

My husband unfortunately is lactose intolerant and has not been able to eat cheesecake for the longest time even though it’s one of his favorites. So, I had the grand idea of finding a way to make him a dairy free cheesecake. Now, let me get started by saying if you are not lactose intolerance just say a quick “Amen!” right now because you’re very lucky. It’s not always easy to make dairy free recipes turn out with a similar taste or texture as regular recipes. I strive very hard to make delicious dairy free meals and desserts for my hubby. Sometimes the recipes turn out funky and sometimes the recipes surprise me with a fantastic taste.

This cheesecake not only looks amazing but it’s hard to even notice that it is dairy free. It’s a super simple recipe to put together. I know I love to always find new and exciting recipes that are dairy free and I hope that someone will be as excited to discover this great recipe.

Dairy Free Cheesecake w/ Strawberry LimeTopping

Prep: 30 mins
Cook: 1 hr 15 mins
Total Time: 1 hr 45 mins
Yield: 1 10″ Cheesecake

Crust:
1 1/4 c Graham Cracker Crumbs
1/4 c Sugar
5 tbsp melted dairy free Butter

Filling:
4 8-oz packages dairy free Cream Cheese
1 1/4 cup Sugar
3 Large Eggs
1/3 c dairy free Sour Cream
1 tsp Pure Vanilla Extract

Topping:
1lb Strawberries, sliced
1/4 c Water
1/4 c Sugar
1/2 c Lime Juice

Preheat the oven to 350 F. Grease a 10″ spring-form pan with dairy free Butter and set pan aside.
In a small mixing bowl, combine the graham cracker crumbs and sugar until well combined. Add the melted dairy free butter and mix until well combined. Press the mixture evenly into the bottom of the prepared pan. Place in the oven for 5 minutes. Let cool while preparing the filling.
Using an electric mixer, beat the dairy free cream cheese in a large mixing bowl until smooth. Add the sugar and continue to mix for 2-3 mins or until smooth. Add the eggs, beating until well combined, then add the dairy free sour cream and pure vanilla extract, beating well with each addition. Pour the filling into the prepared crust and bake for 1 hr and 15 minutes, or until the top of the cheesecake is lightly golden brown. Transfer to a wire cooling rack to cool completely for 1-2 hours, then transfer to the refrigerator for at least 2 hours to chill completely. Top with the Strawberry Lime topping.

Strawberry Lime Topping:

Slice strawberries and put into a small saucepan.
Add water, sugar, and lime juice into saucepan. Mix together.
Bring mixture to a boil and then simmer for 20-30 mins.

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