Dairy-Free Japanese Cheesecake

Light, fluffy, and completely dairy-free, this Dairy-Free Japanese Cheesecake is a game-changer for dessert lovers with dietary restrictions. Crafted with creamy coconut cream and dairy-free cream cheese, this recipe delivers that signature cloud-like texture and gentle sweetness without compromising flavor. Egg whites are whipped to soft peaks and gently folded into the batter, creating its signature airy consistency, while a hint of vanilla and lemon juice adds a subtle yet refreshing flavor. Baked in a water bath for that perfectly jiggle-soft finish, this cheesecake is as delicate as it is indulgent. Perfect for impressing guests or treating yourself, this gluten-free and dairy-free delight is a must-try! Serve it chilled for a refreshing, melt-in-your-mouth experience.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 200 ml Coconut cream
• 250 g Dairy-free cream cheese
• 6 Large eggs
• 120 g Granulated sugar
• 50 g Cornstarch
• 1 tsp Vanilla extract
• 1 tbsp Lemon juice
• 0.5 tsp Cream of tartar
• 0.25 tsp Salt

Directions

Step 1

Preheat your oven to 320°F (160°C). Prepare an 8-inch cake pan by greasing it and lining the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from the water bath from seeping in.

Step 2

Separate the egg whites from the yolks. Place the yolks in a large mixing bowl, and the whites in a clean, grease-free medium bowl.

Step 3

Over low heat, combine the coconut cream and dairy-free cream cheese in a saucepan. Stir until smooth and no lumps remain, then remove from heat.

Step 4

Once cooled slightly, add egg yolks to the cream mixture. Whisk until fully incorporated.

Step 5

Mix in the sugar, cornstarch, vanilla extract, lemon juice, and salt to the yolk mixture until well combined.

Step 6

In the medium bowl with the egg whites, add the cream of tartar. Beat using an electric mixer until soft peaks form. This may take about 3-5 minutes.

Step 7

Gradually fold the egg whites into the yolk mixture in thirds. Be gentle to maintain the airy texture.

Step 8

Pour the batter into the prepared pan. Place the pan inside a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the cheesecake pan to create a water bath.

Step 9

Bake the cheesecake in the preheated oven for 60 minutes, or until the top is golden and the center has a slight jiggle.

Step 10

Turn off the oven and let the cheesecake rest inside the oven for an additional 15 minutes. This prevents it from sinking too quickly.

Step 11

Remove the cheesecake from the water bath and cool it at room temperature before refrigerating. Allow it to chill for at least 4 hours, preferably overnight, to set completely before serving.

Nutrition Facts

Serving size	(942.2g)

Amount per serving	% Daily Value*
Calories	2467.5

Total Fat 129.3g	0%
Saturated Fat 65.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1116mg	0%
Sodium 2087.8mg	0%
Total Carbohydrate 297.2g	0%
Dietary Fiber 0.9g	0%
Total Sugars 223.9g
Protein 46.9g	0%

Vitamin D 240IU	0%
Calcium 262.0mg	0%
Iron 7.4mg	0%
Potassium 972.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 7.4%

Carbs: 46.8%