Lactose free New York Cheesecake

It came to mind a while back that I had never made a cheesecake since I've lived in Germany. But I'd also never made a lactose free cheesecake before. But with my lactose intolerant four-year-old, I couldn't make another kind. You can get lactose free products in most grocery stores these days, but different brands are available in different stores. If a different brand is available in your local grocery, it should work just as well.

I used the recipe from the food network found here. https://www.foodnetwork.com/recipes/food-network-kitchen/cheesecake-recipe2-2011459

A few ingredients needed substitutions. There are no graham crackers in Germany, so I used butter cookies instead. And I couldn't find lactose free sour cream at my local grocery store, so I substituted lactose free quark.

I combined the butter cookie crumbs with the melted butter and a bit of sugar.

 I pressed them in the bottom of my 9 inch cake pan and put them in the oven.

 While the base was baking, I prepared the filling. I used two packages of lactose free cream cheese and creamed them in the mixer.

 I added the sugar and then the whole package of lactose free quark. Quark is very widely available in Germany.

 Then I added the eggs one at a time.

 By that point, the butter cookie crust was ready to be taken out of the oven.

 I added a package of vanilla sugar and half a cup of lactose free whipping cream.

 I mixed up the mixture once more and poured it over the prepared crust. It filled up my form all the way to the top.

 This is what it looked right when it came out of the oven. It should be nearly even across the top when it's done, but still jiggles when moved.

 After it cools, the center collapses down to be fairly flat and the border will be slightly raised.

 The cheesecake was just as a cheesecake should be. The crust was crumbly and the cake was creamy and lovely. I will definitely be making this again. My four-year-old loved it.