gluten-free dairy-free new york cheesecake!!

Name: Gluten-Free Dairy-Free New York Cheesecake!!
Prep time: 15 min
Cook time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 1/4 pound(s) vegan cream cheese (i can't believe its cream cheese); 7/8 cup(s) sugar; 1 1/2 cup(s) flour (bean based mix like bob's red mill); 3/4 teaspoon(s) orange rind; 3/4 teaspoon(s) lemon rind; 1/8 teaspoon(s) vanilla; 3 - whole eggs; 1 - egg yolk; 1/8 cup(s) cream (coconut fat from premium canned coconut milk); 1 cup(s) schar shortbread cookies (about 16); 1/8 cup(s) vegan butter

73 Pinches 1 Photo

Karin Ellzey

University City, MO

Updated on Aug 14, 2014

one of my worst fears of going gluten-free dairy-free was that I would never have cheesecake again. NOT SO! and it's every bit as good as the original (gluten and dairy) one. Don't miss out on life because of limitations. :) Let me note that this recipe was modified from Craig Claiborne's Recipe

Rate

A hardy and healthy meal in itself!! Who can say that about dessert!!

prep time 15 Min

cook time 1 Hr

method Bake

yield 4-6 serving(s)

Ingredients

1 1/4 pounds vegan cream cheese (i can't believe its cream cheese)
7/8 cup sugar
1 1/2 cups flour (bean based mix like bob's red mill)
3/4 teaspoon orange rind
3/4 teaspoon lemon rind
1/8 teaspoon vanilla
3 - whole eggs
1 - egg yolk
1/8 cup cream (coconut fat from premium canned coconut milk)
1 cup schar shortbread cookies (about 16)
1/8 cup vegan butter

How To Make gluten-free dairy-free new york cheesecake!!

Step 1

Bring all ingredients to room temperature. I leave them to sit out for about 1 hour before I bake. When you're ready to mix, Preheat the oven to 450.

Step 2

Put cookies and 1/8 cup vegan butter in a food processor and pulse until mixed like coarse meal. Press into the bottom and slightly up the side of a 6" spring form pan. Cover the corner just enough to make sure liquids stay inside.
Step 3

Place all the rest of the ingredients in a mixer and mix (cream cheese through coconut milk.) It is best to have all these ingredients at room temperature so they mix easily, otherwise you will have to mix eggs one at a time and slowly. Pour mixture into springform pan and place in the oven. Bake at 450 for 20 min, then turn the stove to 200 for 1 hour. Turn off the oven and let cake sit in the oven for about 30 min with the door slightly ajar. Run a knife around the edge of the pan to release the cake from the sides of the pan. Unhinge and continue to let the cake cool. When cool enough, place in the frig. I think the cake is best when cooled for about 8 hours... it gets creamier. But I never have the courage to wait that long.
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