Lactose Free Classic Chocolate Cheesecake

Total time9 hr 40 min

Prep time30 min

Cook time1 hr 10 min

Lactose Free Classic Chocolate Cheesecake

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Ingredients

12 servings

For the crust

1 ½ cups chocolate sandwich cookie crumbs (from about 18 cookies, filling included)
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3 tbsp unsalted butter, melted
1 tbsp granulated sugar

For the filling

6 oz bittersweet chocolate (60–70% cacao), finely chopped
32 oz cream cheese (four 8-oz blocks), at room temperature
1 cup granulated sugar
¼ cup unsweetened cocoa powder, sifted
½ tsp fine salt
4 large eggs, at room temperature
⅔ cup sour cream, at room temperature
1 tsp pure vanilla extract

For the ganache

4 oz bittersweet chocolate (60–70% cacao), finely chopped
½ cup heavy cream
Ingredient note
A serving of up to about 2 tablespoons of heavy cream is low in lactose. This recipe contains only about 2 teaspoons per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
1 tbsp unsalted butter

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Position a rack in the center of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming at least 2 inches up the sides — this keeps water from the water bath out of the crust.
2
In a medium bowl, stir together the cookie crumbs, 3 tbsp melted butter, and 1 tbsp granulated sugar until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and fragrant, then set aside to cool while you make the filling.

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