Lactose-free baked cheesecake

Lactose-free baked cheesecake

1 h
Say hello to feel-good dairy with this mouth-watering recipe for a lactose-free baked cheesecake. It features a silky-smooth baked cheesecake, topped with an airy coffee mousse, and drizzled with creamy caramel sauce – a delicious and satisfying dessert that is sure to impress and delight.
Other recipes
Fish and chips
1 h
Fish and chips
(2)
Croissants
1 h
Croissants
(0)
Bibimbap
1 h
Bibimbap
(1)
Cupcakes
45 min
Cupcakes
(1)
See more
https://www.arlafoods.co.uk/recipes/lactose-free-baked-cheesecake/

Instructions

Biscuit bottom
  • Mix biscuits and ground coffee beans in a food processor until finely chopped. Add melted butter.
  • Line a piece of baking paper between the ring and the base of a springform tin.
  • Press the biscuit mixture firmly into the bottom of the springform tin.
Baked cheesecake
  • Preheat the oven to 200° C (regular oven).
  • Beat cream cheese, sugar, and vanilla with a hand mixer at low speed until creamy. Be careful not to overwhip, as this can cause cracks or air bubbles in the cake during baking.
  • Add egg yolks and whites a little at a time, still whisking on low speed, until smooth. Once again, be careful not to overwhip.
  • Pour the mixture onto the biscuit base and pre-bake the cake in the centre of the oven for 10 minutes. Turn down the heat to 100°C and finish baking for 1 hour without opening the oven.
  • Turn off the oven and leave the cake in the after-heat – without opening the door – for about ½ hour.
  • Remove the cake from the oven and refrigerate while preparing the coffee mousse.
Coffee mousse
  • Soak gelatine in cold water for about 5 minutes.
  • Bring water to a boil in a saucepan, remove from the heat, and dissolve instant coffee in it. Remove gelatine from the water and melt it in the coffee.
  • Beat egg yolks and sugar until light and fluffy. Mix in cream cheese at low speed.
  • Stir a little of the cream cheese mixture into the coffee and gelatine mixture, then add the coffee mixture to the rest of the cream cheese mixture in a thin stream.
  • Whip double cream to a light froth and stir the cream cheese mixture into the whipped cream in a thin stream.
  • Remove the baked cheesecake from the fridge. Remove the ring from the springform tin and clean it.
  • Transfer the cake to a serving dish and replace the ring, lined with plastic wrap.
  • Carefully pour the coffee mousse over the cake. Cover the cake and place it in the fridge for about 4 hours or until the mousse has set.
Caramel sauce
  • Put sugar in a thick-bottomed saucepan and melt over steady heat and without stirring until it starts to turn golden around the edges.
  • Stir until the sugar is completely melted. Remove the pan from the heat and melt in butter while stirring.
  • Add double cream and stir until smooth. Add water and pour the sauce into a bowl or jug.
  • Add a little more water if the sauce has thickened too much when serving. It should be thin enough to pour onto the cake.
To serve
  • Remove the cake ring and decorate the cake with caramel sauce and chocolate coffee beans. Serve with the rest of the caramel sauce.
Enjoy!
Tips

The key to a silky soft baked cheesecake is a smooth batter. To achieve this, make sure to allow the cream cheese and eggs to reach room temperature before you start baking. This will ensure that the ingredients mix smoothly, resulting in a perfectly creamy cheesecake without any lumps.

Questions about lactose-free baked cheesecake

Never tried baking a cheesecake? No need to worry. This lactose-free baked cheesecake is a perfect dessert for anyone looking to try it for the first time. Read below to learn more about this delightful cake. 

How to prevent a lactose-free cheesecake from cracking after baking?
A baked cheesecake might crack if it cools too quickly. To prevent it from cracking, turn off the oven when it is done and leave the cheesecake inside to cool slowly. Either with the door closed for half an hour or for an hour with the oven door slightly open. Try both ways and see what works for you. Also, avoid overmixing the batter as too much air in it can lead to cracks. You can also use a water bath during baking to help ensure even cooking and prevent cracking.
Can you freeze lactose-free baked cheesecake?
You can freeze a lactose-free baked cheesecake, but keep in mind that it might impact the texture and flavour. Let the cheesecake cool completely to room temperature before freezing it to prevent condensation from forming on the surface of the cake. Then wrap it tightly in cling film or place it in an airtight container to prevent freezer burn. When you are ready to enjoy it, thaw it slowly in the refrigerator, preferably overnight. This will help prevent the cheesecake from becoming too soft or mushy as it thaws.
When is lactose-free cheesecake done baking?
One way to check when to take out a lactose-free baked cheesecake from the oven is by gently shaking the tin. If the edges of the cheesecake are set and only the centre jiggles slightly, it is done. You can also insert a toothpick or knife into the centre of the cheesecake. If it comes out clean, the cheesecake is done, but if it comes out with wet batter on it, it needs more time in the oven. It will continue to set as it cools, so it is better to slightly underbake it than to overbake it.

Ingredients

Biscuit bottom
Dark chocolate biscuits, e.g. Oreos
225 g
Coffee beans, ground
1 tbsp
Lactose-free butter, melted
75 g
Baked cheesecake
Lactose-free cream cheese
700 g
Sugar
150 g
Vanilla pod
1
Egg yolks
4
Egg whites
2
Coffee mousse
Gelatine sheet
4
Water, boiling
100 ml
Instant coffee
1 tbsp
Egg yolks
6
Sugar
50 g
Lactose-free cream cheese
200 g
Lactose-free double cream
250 ml
Caramel sauce
Sugar
50 g
Lactose-free butter
25 g
Lactose-free double cream
250 ml
Cold water
1 tbsp
Decoration
Chocolate coffee beans
Other recipes
See more

Make a delicious lactose-free baked cheesecake

A bite of deliciously creamy cheesecake is just too good to resist. Everyone should be able to indulge in this scrumptious dessert, and our lactose-free baked coffee cheesecake ensures that everyone can enjoy a slice. The creamy and smooth texture is perfectly balanced with the bold and aromatic flavours of coffee. And the fluffy coffee mousse on top adds a light and airy touch, making it the ultimate treat for any coffee lover.

Are you a cheesecake fanatic or just cannot resist the smooth and creamy texture? Indulge in our lactose-free and gluten-free almond cheesecake, which offers a delicious and refreshing twist on the classic dessert. Or try an exceptional lactose-free birthday cheesecake with blueberries.

A crisp and chewy biscuit base, a soft coffee mousse, and a sweet caramel sauce

Our lactose-free cheesecake is a delicious dessert that is sure to please any crowd. The contrast between the crispy biscuit base and the soft cheesecake filling is a delight to the senses. The coffee mousse layer adds a subtle bitterness that balances out the sweetness and its light and airy texture creates a pleasant contrast to the denser baked cheesecake filling. For the perfect finishing touch, the caramel sauce adds both sweetness and a rich buttery flavour that brings all the flavours together into one cohesive and satisfying whole.

Like the bittersweet notes of coffee in desserts? Try our lactose-free tiramisu for a delicious classic ‒ perfect for any coffee lover.

Arla Foods UK
Arla Foods Ltd
4 Savannah Way
Leeds Valley Park, Leeds, LS10 1AB
Company registration number: 02143253
Call us: 0113 382 7000
Write to us
Other Arla sites
Arla in other countries
Key information
Follow Us
© Arla Foods amba 2024