GLUTEN-FREE DAIRY-FREE NEW YORK CHEESECAKE!!
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
Provided by Karin Ellzey
Categories Cakes
Time 1h15m
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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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Rokun Ahamed
[email protected]This cheesecake is my new favorite dessert! It's so easy to make, and it's always a hit with my friends and family.
Kanchi Kanchi
[email protected]I'm not a huge fan of cheesecake, but this one was really good. It was light and fluffy, and the flavor was just right.
Aiesha Aslam
[email protected]This cheesecake was just okay. It wasn't as creamy as I expected, and the crust was a bit too crumbly.
Music Happy
[email protected]I wasn't sure what to expect from a gluten-free, dairy-free cheesecake, but I was pleasantly surprised. It was creamy and flavorful, and the crust was perfect.
Ismat ullah
[email protected]This recipe is a lifesaver for me! I'm gluten-free and dairy-free, and it's so hard to find desserts that I can eat. This cheesecake is delicious and easy to make.
REHEMA NABUTITI
[email protected]I've made this cheesecake several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Antwoine Robinson
[email protected]This cheesecake was a disappointment. It was dry and crumbly, and the flavor was bland.
RUKHSANA hussain
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I've even started experimenting with different flavors of crust and toppings.
TGE 0
[email protected]This cheesecake was a bit too dense for my taste. I think I would have preferred a lighter, fluffier texture.
Owais gabol
[email protected]I'm not usually a fan of gluten-free or dairy-free desserts, but this cheesecake was really good. I would definitely make it again.
Kylan Rogers
[email protected]This recipe is a keeper! I've made it twice now, and it's always perfect. My family loves it.
Traci Barton
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as creamy as I expected. It was still good, but not great.
Chris Bussinger
[email protected]This cheesecake was a hit at my party! Everyone loved it, even my friends who aren't gluten-free or dairy-free. It was so easy to make, too.
Cynthia Phakathi
[email protected]I was so excited to try this recipe, and it did not disappoint! The cheesecake was rich and creamy, with a perfect graham cracker crust. I will definitely be making this again.
Robin Mambu
[email protected]This cheesecake was amazing! I've never had a gluten-free, dairy-free cheesecake that was so creamy and delicious. It was the perfect dessert for my family, who all have different dietary restrictions.