Lactose-Free Cheesecake
Dense and creamy cheesecake with lactose-free cream cheese and sour cream.
·
lactose-free
Prep
20 min
Cook
55 min
Total
1 hr 15 min
Serves
10 servings
Ingredients
- Crust: 1½ cups graham cracker crumbs, 5 tbsp LF butter (melted), 2 tbsp sugar
- Filling: 24 oz lactose-free cream cheese (Green Valley Creamery), room temperature; 1 cup sugar; 3 eggs; ½ cup LF sour cream; 1 tsp vanilla; zest of 1 lemon
Instructions
- Preheat oven to 325°F. Mix crust ingredients and press into the bottom of a 9-inch springform pan. Bake 10 minutes. Let cool.
- Beat cream cheese until smooth. Add sugar and beat until fluffy. Add eggs one at a time, beating just until incorporated. Mix in sour cream, vanilla, and lemon zest.
- Pour filling over crust. Tap pan on counter to release air bubbles.
- Bake in a water bath (set pan inside a larger pan with 1 inch of hot water) for 50–55 minutes until center barely jiggles.
- Turn oven off, crack door, let cool in oven 1 hour. Refrigerate overnight before slicing.
Notes
Green Valley Creamery makes genuinely excellent lactose-free cream cheese — the flavor and texture are identical to Philadelphia. Available at Whole Foods, Sprouts, and online. The water bath is non-negotiable for a crack-free top and creamy texture throughout.