You might have decided to go gluten-free and dairy-free for health reasons or because your body can’t tolerate those things, but that doesn’t mean that you can’t enjoy your most favorite treats.
Luckily, there are a lot of substitutions for dairy that are gluten-free and taste just as delicious.
This cheesecake has ingredients that are dairy and gluten-free and it’s yummy. The flour made of coconuts adds a nice taste to the crust and the filling is made of cream cheese and sour cream that are of course dairy-free. To add a special finish to it, the topping of the cheesecake is made with meringue.
It is so delicious that you won’t even feel like there are no dairy or gluten products in it.
Here’s the recipe for 12 people.
Ingredients for the crust:
- Half a cup of coconut oil
- Four tablespoons honey
- One teaspoon of vanilla extract (gluten-free)
- One cup of coconut flour
Ingredients for the filling:
- 32 ounces of dairy-free cream cheese
- One-third of a cup dairy-free sour cream
- 3 quarters of a cup honey
- Three eggs
- Three tablespoons lemon juice
Ingredients for the meringue:
- Seven egg whites
- A pinch of tartaric acid
- One cup of honey
- One teaspoon vanilla extract
Make sure the oven is preheated to 325 degrees Fahrenheit or around 160 degrees Celsius and prepare your pie with baking paper.
Preparing the crust:
Mix the honey, vanilla extract, and coconut oil in a bowl until they combine.
Next, add the coconut flour and stir with a big fork until everything is combined. You can also mix them with an electric mixer on medium speed.
When you have a nice dough, transfer it to a table and roll it with a rolling pin until it’s the size of your pan. Then transfer the dough in the pan and spread it evenly.
Preparing the filling
Put the cream cheese and the sour cream in a large bowl and mix them with a mixer until they have a smooth texture.
After that, add the honey to the mixture and continue mixing it by hand.
Add the eggs too and mix them until everything is combined.
Add the lemon juice next.
When all the ingredients are mixed, pour them over the dough that’s in the pan and spread it evenly with a spoon or a spatula.
Place that in a preheated oven and bake it for 1 hour.
After an hour, turn off the oven, remove the cheesecake from it and let it cool until it cools down to room temperature.
Then put the cheesecake in the fridge for around 3 hours.
Preparing the meringue
While the cheesecake is in the fridge, let’s prepare the meringue. Make sure the oven is preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
Beat the egg whites with a mixer until they start to turn into a foam.
Add the tartaric acid to the egg whites and continue mixing until they thicken.
Slowly pour in the honey and don’t stop mixing at high speed until the mixture is thick enough so it doesn’t fall off when you turn the bowl upside down.
Quickly mix in the vanilla extract to the foamy egg whites.
Take the cheesecake out of the fridge and put the meringue mixture on top of it.
Put the cheesecake in the oven again and bake it for around 15 minutes.
After it’s done, let the cheesecake cool off a little bit and you can enjoy its delicious taste.