You NEED This Dairy-Free Strawberry Cheesecake | BLT kitchen

Have you ever wondered how to make dairy-free cheesecake taste like it’s from Cheesecake Factory? This dairy-free cheesecake with strawberry topping is rich, tangy, and berry delicious. It’s a cheesecake recipe you’ll be making again and again
Ingredients:
Graham Cracker Crust:
1 ½ C of graham cracker crumbs
½ C of sugar
6 TBSP of canola oil
Dairy-Free Cheesecake Filling:
32 Oz of dairy-free (or dairy-filled) cream cheese
4 eggs
1 ⅓ C of granulated sugar
1 C of dairy-free (or dairy-filled) yogurt
1 TBSP of an acid (lemon juice, pineapple juice, or ¼ tsp of ascorbic acid dissolved into 1 TBSP of water)
1 TBSP of vanilla extract
salt
Strawberry Topping:
1 lb of fresh strawberries, diced
½ C of granulated sugar
1 TBSP of vanilla extract
1 TBSP of cornstarch
salt
Method:
1. Obtain 1 ½ cups of graham cracker crumbs, by either running them through a food processor or by using a rolling pin. Add those graham cracker crumbs to a medium bowl, ½ cup of sugar, and 6 tablespoons of canola oil. Your mixture will look like wet sand.
2. Press your mixture into a greased springform pan and bake at 350 degrees Fahrenheit, or 177 degrees Celsius, for 10 minutes
3. In a large bowl, mix 32 ounces of dairy-free (or dairy-filled) cream cheese, 1 ⅓ cups of granulated sugar, 1 cup of dairy-free (or dairy-filled), and 1 tablespoon of an acid. This can be either lemon juice, pineapple juice, or ¼ tsp of ascorbic acid dissolved into 1 tablespoon of water, 1 tablespoon of vanilla extract, and salt.
4. Add in 4 eggs one by one making sure to have fully incorporated each egg before adding the next. Try to avoid over-mixing your cheesecake to avoid cracking.
5. Transfer your filling to your springform pan and smooth out the top with a rubber spatula. Make sure to tap the pan on the counter to release any air bubbles that could have formed while filling. Then place in a 325 degrees Fahrenheit, or 163 degrees Celsius, oven for about 1 hour, or until the internal temperature reaches 170 degrees Fahrenheit, or 77 degrees Celsius.
6. Allow your cheesecake to set for at least 5 hours in the refrigerator.
To make your strawberry topping, dice up one pound of fresh strawberries. Then in a small saucepan heat your strawberries up with ½ cup of granulated sugar, 1 tablespoon of vanilla extract, 1 tablespoon of cornstarch, and salt. If your strawberries don't have enough juice to form a sauce add 1 to 2 tablespoons of water. Cook on medium-high heat for ten minutes or until thick enough to coat a spoon. Cool before serving over cheesecake.
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Director and Host: Brittany Leigh Turnbull
Videographer: Brittany Leigh Turnbull
Editor: Brittany Leigh Turnbull
Production Manager: Brittany Leigh Turnbull
Editor: Brittany Leigh Turnbull

[@mikekeenan30]

I love this! Great to see you putting out bangers!

[@BLTkitchen]

I'm glad you enjoyed it. There's a lot more exciting recipes to come! 😊

[@hussienebrahim]

Good Good ❤❤❤

[@BLTkitchen]

Thanks for watching. I am glad you enjoyed the video!

[@Doctor-Kitten-KITCHEN]

Great recipe for strawberry cheesecake👍👍

[@BLTkitchen]

Let me know if you ever try it. 😊 Thank for watching!

[@UseYourBrain00]

Wow !
Amazing as usual quick, fast and Great dish inside 5 minutes.
The red color on the Top of cheesecake looks so good 😇

[@BLTkitchen]

Can confirm it tastes good too! Thanks for suggesting I do a strawberry recipe. Feel free to make a suggestion anytime.