Non Dairy Alternatives For Cheesecake

Our answer

Nigella's Chocolate Peanut Butter Cheesecake (from KITCHEN) is made with a combination of cream cheese and sour cream, to help to offset the sweetness of the peanut butter. The chocolate topping is made with sour cream and melted chocolate. We are assuming that the cheesecake is being made with lactose-free cream cheese rather than a plant-based alternative. In some countries lactose-free sour cream is sold in larger supermarkets.

For this particular cheesecake we suspect that in the cheesecake batter you could probably use a full-fat/whole milk lactose-free Greek-style yogurt instead of the sour cream. This has a lower fat content than sour cream but as the cheesecake contains cream cheese and peanut butter we suspect that the fat content of these two ingredients is high enough to be able to offset the slightly lower fat of the yogurt. Look for a yogurt with at least a 5% fat content and avoid using lower/reduced fat or fat-free/non-fat versions. For the topping you can use a lactose-free single, double or whipping cream instead. It will slightly lack the tang of the sour cream topping but would be the best alternative. However, please note that as we have not tried these alternatives we are unable to guarantee the results.