This dairy free cheese cake recipe would not fool a person in a blind taste test. But it is not bad. Pretty good in fact. Texture and mouth feel is pretty close and the flavor is decent. If you are not friends with dairy, this is perfectly satiable.
THIS IS NOT CHEESECAKE
Ingredients:
•4 packages (32oz total) - Philadelphia Plant-Based original
•7 oz dairy free Sour Cream alternative
•1 cup of sugar
•1 Tb vanilla extract
•4 eggs
•Juice from one lime
•1/2-1 jar of Sparkling Cherry Lime Deliciousness for topping
Crust:
•1.5 cups of crushed lemon cookies
•zest from 1 lime
•1/4 cup melted butter
Preheat oven to 325. Blend cookies in a blender until fine. Mix with butter & zest and press into the bottom of a springform pan (or personal pans as shown). Blend the Plant-based original with the sour cream, vanilla, sugar and lime juice in a mixer until very creamy. Add eggs one at a time, blending until smooth. Pour into the form(s). Bake for approximately 45min or until cakes jiggle less. I found this to be very tricky but remember these will firm up as they cool. Let cool. Remove the pans & bottoms. Place cake(s) on a serving dish. Warm up the Deliciousness and pour over the top(s). Serve.
MAKES: 1 full size cake or 6 personal size cakes TAKES: Approx 2 hours
Note..I trimmed the wrinkly top off the last shot in this post. Makes for a cleaner presentation. Pro tip, use floss as your cutting devise.
