Oh, hello! Today, I am excited to share with you an incredibly delicious recipe for condensed milk cheesecake that I stumbled upon. This recipe is perfect for those who want a sweet and decadent treat without having to go through all the trouble of a traditional cheesecake. Plus, it’s dairy-free! You heard me right, my fellow lactose-intolerant friends!
Condensed Milk Cheesecake
Ingredients:
- 1 cup of almond meal
- 1/4 cup of melted coconut oil
- 1 can of sweetened condensed coconut milk
- 1/2 cup of lemon juice
- 1/2 tsp of vanilla extract
- 1/4 cup of cornflour
- 1/4 cup of water
- 1 tsp of agar agar powder
Instructions:
- Preheat your oven to 160C/gas mark 3/325F.
- Mix the almond meal and melted coconut oil in a bowl and press it into an 8-inch springform cake tin. Bake in the oven for 10 minutes or until golden brown.
- Whilst the base is cooling, beat the sweetened condensed coconut milk, lemon juice, and vanilla extract in a bowl until well combined.
- In a separate bowl, mix the cornflour and water until well combined.
- In a saucepan, combine the agar agar powder and 1/4 cup of water and simmer for 2 minutes. Add the cornflour mixture to the saucepan and stir until well combined. Simmer for another 2 minutes.
- Gradually whisk the agar agar mixture into the condensed milk mixture until well combined.
- Pour the mixture into the prepared tin, and bake for 35 minutes or until the edges start to set.
- Let the cheesecake cool to room temperature, and then refrigerate for 2-3 hours or until set.
Oh, how beautiful does it look? The creamy and smooth texture of this cheesecake is absolutely divine! The combination of the sweetened condensed coconut milk, lemon juice, and vanilla extract is like a dream come true for any dessert-lover out there.
Perfect Dairy-Free Cheesecake
And because I just can’t get enough of dairy-free desserts, here’s another recipe that will blow your mind!
Ingredients:
- 1 1/2 cups of vegan digestive biscuits, crushed
- 1/2 cup of vegan margarine, melted
- 1/2 cup plus 2 tbsp of granulated sugar
- 24 oz of vegan cream cheese
- 1/2 cup of soy cream
- 1/2 cup of all-purpose flour
- 4 tbsp of cornstarch
- 1 tsp of vanilla extract
Instructions:
- Preheat your oven to 350F.
- Mix the crushed biscuits, melted margarine, and 2 tbsp of granulated sugar until well combined. Press the mixture into the bottom of an 8-inch springform tin.
- Beat the cream cheese in a bowl until smooth.
- Add the remaining sugar and flour to the bowl and beat until well combined.
- Add the soy cream, cornstarch, and vanilla extract to the bowl and beat until well combined.
- Pour the mixture into the prepared tin and smooth out the surface with a spatula.
- Bake for 35-40 minutes or until the edges start to set and the surface is lightly golden.
- Let the cheesecake cool to room temperature, and then refrigerate for 2-3 hours or until set.
Oh, wow! This recipe is rich and indulgent, with a smooth and creamy texture just like the real thing! Plus, you don’t have to feel guilty about it because it’s completely dairy-free! It’s the perfect dessert for those who want a little slice of heaven without having to worry about any digestive issues.
Well, there you have it, my dear friends! Two amazing recipes that will make your taste buds dance with joy!
If you are searching about Dairy Free Paleo Strawberry Cheesecake you’ve visit to the right page. We have 35 Images about Dairy Free Paleo Strawberry Cheesecake like The 20 Best Ideas for Cheesecake Recipe with Sweetened Condensed Milk, Condensed Milk Cheesecake and also Dairy-Free Cheesecake: Light & Creamy! | The Woks of Life. Here it is:
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