orange amaretto cheesecake orange amaretto cheesecake Israeli Kitchen It's cheesecake with a fancy twist, but surprisingly easy to make. (Photo: Sarah F. Berkowitz)

Orange amaretto chocolate cheesecake

You won’t miss the dairy in this creamy, decadent dessert.

Print
  • Yield: 2 cheesecakes
  • Prep time: 30 minutes
  • Cook time: 1 hour

I may not drink alcohol much, but I enjoy cooking and baking with it. While preparing this sumptuous dairy-free cheesecake, I tasted the batter and it went straight to my head! But once this amaretto cheesecake is baked, you won’t get the alcohol hit, just the subtle almond and orange flavor.

This dairy-free cheesecake recipe is a winner – my lucky tasters said it tastes absolutely dairy. It’s the perfect cheesecake recipe if you’re trying to cut back on dairy, or for lactose-intolerant friends and family.

Ingredients

  • 2 chocolate pie crusts
  • 2 3-ounce dark chocolate bars
  • Cheesecake:

  • 2 pounds vegan cream cheese
  • 4 ounces vegan sour cream
  • 1/4 cup flour
  • 6 eggs
  • 1 cup sugar
  • Zest of 2 oranges
  • 1/2 cup amaretto
  • 1 teaspoon vanilla
  • Dash of salt
  • Almond orange drizzle:

  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup fresh orange juice
  • Candied slivered almonds
  • Chocolate sauce

Directions

Open one of the pie crusts, and turn over into a 9” springform pan. Try to fill in any gaps by crumbling crust pieces and pressing down. Leave the other crust intact. Chop chocolate bars finely, and sprinkle over both crusts; set aside.

Mix all cheesecake ingredients and whisk until completely smooth. You can use an immersion blender, but don’t overmix. Pour 2/3 of the mixture into the springform pan, and remaining batter into the pie crust.

Smaller cheesecake should bake for 35 minutes, or until center is set.

Wrap bottom of springform pan with heavy duty aluminum foil, and bake for 50 minutes to an hour, or until center is set. Remove from oven and allow to cool for 10-15 minutes before removing outer rim.

Combine sugar and cornstarch in a small pot. Add orange juice. Bring mixture to a boil, and simmer for a few minutes or until mixture thickens up. Allow mixture to cool for 10-15 minutes (you can refrigerate to speed up this process), and then spread over cooled cheesecake.

Sprinkle with candied almond slivers and drizzles of chocolate sauce.

Related Topics: Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen