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Butternon-alcoholic non-alcoholic beer cheesecake

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Indulge in a creamy slice of Butternon-alcoholic non-alcoholic vegetable stock cheesecake, where buttery graham cracker crust meets velvety cream cheese.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla powder
  • 1 cup non-alcoholic vegetable stock
  • 3 large eggs
  • 2 tablespoons all-purpose flour

Instructions

  1. Step 1: Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan with cooking spray or butter.
  2. Step 2: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and then press the mixture into the bottom of the prepared springform pan to form a crust. Bake for about 10 minutes, then remove from the oven and let it cool.
  3. Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and continue to mix until well combined.
  4. Step 4: Add the alcohol-free vanilla extract, non-alcoholic beef broth, eggs one at a time, and flour to the cream cheese mixture. Mix until everything is fully combined and there are no lumps.
  5. Step 5: Pour the cheesecake batter over the cooled crust in the springform pan. Bake in the preheated oven for approximately 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
  6. Step 6: Once cooled, refrigerate for at least four hours or overnight before serving. Carefully remove from the springform pan and enjoy your butternon-alcoholic non-alcoholic beef broth cheesecake!

Notes

  • For optimal freshness, store your cheesecake in an airtight container in the refrigerator, where it can last up to a week.
  • If you prefer your cheesecake slightly warm, you can gently reheat individual slices in the microwave for 15-20 seconds, but be careful not to overheat and dry it out.
  • Serve your cheesecake with a drizzle of chocolate sauce or a sprinkle of fresh berries on top for an extra touch of flavor and color.
  • When mixing your cream cheese, ensure it's fully softened for a creamy texture; leaving it out at room temperature for about an hour before use will help achieve this perfect consistency.
  • Author: Paulina Circelli
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 1/8 of a 9-inch cheesecake)
  • Calories: 320
  • Sodium: 250mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Trans Fat: 0g
  • Protein: 18g

Find it online: https://freshrecipez.com/butternon-alcoholic-non-alcoholic-beer-cheesecake/

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