The Best Dairy Free Gluten Free Cheesecake
Serving size: 8
Prep Time: 30 minutes
Cook time: 2 hours
FREE OF: gluten, dairy, tomato, coconut, seeds, fish, soy, cauliflower, nut option (see "story")
Crust
Ingredients:
1 1/2 cup crushed gluten free gram crackers (we used Narns)
1 Tsp ground cinnamon
6 Tbsp melted butter alternative (we use Melt)
Instructions:
Turn oven on 350
Put gram crackers and cinnamon in food processor (or put in ziplock and smash till finely ground)
Mix with melted butter
Grease 9inch spring form pan
Pour into pan and press until the mixture is spread evenly (chef used his hands)
Bake till golden brown (approximately 10 minutes)
Take out of oven
Let cool for 20 minutes
Cheesecake Filling
Ingredients:
1 cup sugar
3 8oz package of cream cheese (we love Kitehill)
4 large eggs at room temperature
2 Tsp vanilla
1/2 cup macadamia milk
Instructions:
Reduce oven to 325
Put cream cheese in stand mixer (or use hand mixer)
Mix in stand mixer for 10 seconds on low
Increase speed to medium
Add sugar slowly
Scrape sides
Add eggs 2 at a time
Scrape again
Add vanilla and salt
Blend on low
Slowly add macadamia milk
Blend on medium until well combined
Scrape bowl to make sure all is mixed
Once crust is cool put filling in crust
Wrap pan in foil
Put in roasting pan and carefully add water till halfway up the pan
Bake for 55-60 minutes
Turn oven off
Crack open the oven with a wooden spoon and leave it there for 1 hour
Remove from roasting pan and foil and put on a wire rack at room temperature for 2 hours
Refrigerate for at least 5 hours but best at 24 hours
Blueberry Compote
Ingredients:
2 cups blueberries
1 cup water
1 Tbsp. lemon
1 Tbsp. corn starch
1 Tbsp. water
1/2 cup sugar
1/2 Tsp. vanilla
Instructions:
Put the blueberries, sugar, lemon juice, and cup of water into a small sauce pan and turn on high
Once the mix begins to boil add vanilla
Mix cornstarch with 1 Tbsp water
Add to boiling mixture
Let simmer till it reaches your desired consistency
Story behind the recipe:
One of Chefs favorite desserts is... Cheesecake. Allergy Girl had searched for a good dairy free gluten free cheesecake and couldn't find one that was also coconut free, and the idea of making one seemed overwhelming especially because all the recipes she found required usually tofu and/or required her to make her own nut milks and weird mixtures in a food processor (which she did not own). The first dessert Chef made for Allergy Girl was a cheesecake and it was a heavenly experience, however she still had some guilt and unresolved feelings about the fact that he made it with soy (something she tries really hard to avoid due to her struggle with hormonal imbalances).
She felt guilty asking him to try to make it without soy since he had already spoiled her with this wonderful gift of a cheesecake she could have for the first time in several years. When we decided to make this blog we wanted to keep away from common allergies as much as possible and she requested that they at least try, and Chef was up for the challenge. The idea was daunting to him at first, but he did research and Allergy Girl had just learned about the possibilities of macadamia milk and suggested it as an ingredient. He used that and all these other ingredients to create what we believe tastes like the real thing. It is creamy and light and filled with sweet cheesey flavor.
Now for her to say it tastes like the real deal is whatever, right? But this true cheesecake loving man with no food allergies swears it tastes like the real thing and was amazed even with himself at how perfect this cheesecake came out. Don't believe us? Try it for yourself. Thank us later in the comments. ;)
