Experiment: Dairy free cheesecake

I think I’ve written previously that the one food I’ve missed most since going dairy free is cheesecake. That topped with fruit is the perfect dessert. In fact, it was a contender to replace traditional cake when I get married. But that is not to be.

In my quest to find substitutes for dairy, I came across this recipe from Daiya.

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I used an organic graham cracker crust, 9 inches, from Whole Foods instead of rummaging around for my spring form pan. Aside from that minor alteration, I followed the recipe to the tee.

After letting it set for five hours, I cut in. The texture was spot on. As expected, the crust was great. But the taste of the filling…I don’t really know what to think. The recipe uses Daiya’s dairy free cream cheese style spread, which I’ve used on bagels before and like well enough. In the cheesecake, the predominant flavor is of the spread. I expected that, but I was hoping that the lemon juice, vanilla, and sugar would mellow it. They didn’t.

I read through the comments on the site of the recipe and a few people suggest adding sugar to help cut the spread taste. I haven’t decided whether I want to go through all of the work again to make it if it doesn’t make it significantly better. Mixing it all wasn’t hard, but getting the coconut butter the right consistency was frustrating. Perhaps it not being in the right state affected the taste, but I can’t imagine it would be too strong a factor.

Has anybody else made a dairy free cheesecake? Any tips?

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