The bf and I had a few friends over for dinner tonight- we had burgers on the grill with all the fixin’s- to celebrate Spring Break. I struggled to come up with a fun dessert that was “springy” and wanted something other than a cupcake or cookie. Luckily, my addiction to Pinterest lead me to the most beautiful cheesecake. I didn’t care that it was full of gluten and dairy and all things that would make a night full of friends a pain in the tush (no pun intended). I decided I’d make a gluten and dairy free version that everyone (including myself) could enjoy.
The creator of the original cheesecake took beautiful step-by-step photos and I highly recommend popping over there to check ’em out! I topped mine with homemade raspberry topping, but you could use store bought jam or fudge or homemade caramel… Whatever floats your boat.
Now, dairy free substitutions are ridiculously expensive (um, yes I spent almost $40 making this cheesecake), but if you can’t tolerate dairy- you do what you gotta do. If you can have dairy, I would just use good ol’ cream cheese and sour cream that comes from a cow… It’ll save you some money.
I’ll be completely honest, the crust was my least favorite part of the entire cheesecake. I will add less flour or more butter next time, as it was a little crumbly. However, I’ll post it the way I made it because it still tasted delish. If you change the crust and find something that works better, please let me know Thanks, friends.
Gluten Free, Dairy Free Cheesecake
Recipe adapted from Former Chef
Preheat Oven to 325
4 c cookie crumbs (I used 2 boxes of Annie’s Homegrown Gluten Free Cocoa & Vanilla Bunny Cookies , plus one box of GF Kinnikinnick Graham crackers)
1/2 c sweet rice flour
1/2 c of dairy free butter, melted
4 containers Tofutti cream cheese (2 lbs or 36 oz), at room temp
1 c sugar
1 vanilla bean
1/4 cup soy milk
1 c Tofutti sour cream
2 Tbsp sugar
1/2 tsp vanilla
In preparation for the Filling: In a small saucepan, heat your soy milk and prepared vanilla bean (first cut the vanilla bean, scrape out the goodies and whisk them into the milk- then plop the whole thing into the milk) over low until it’s warm. Remove from heat and let it cool down while you make the crust.
Crust: Using a food processor, crumble your cookies until they are very fine. You’ll notice I used two different types of cookies- this is because there weren’t 4 cups work of crumbs in the two boxes of cookies I had originally bought. The graham crackers were the only other cookie I had on hand. Once you have fine cookie crumbs, dump them into a bowl and only put 4 c of the crumbs back into the processor. You can store the leftover crumbs for another time. Add the 1/2 c sweet rice flour to your processor and pulse until it’s combined. Pulse in your melted butter until you have a mixture that looks like wet sand.
Cover the bottom of a 9″ springform pan with foil. Then dump 2 c of the cookie mixture into the pan. Press it down firmly, covering the bottom. After you’ve done that, carefully use the rest of the cookie mixture and press it up the sides of the springform pan. You want a wall and floor of crust on your cheesecake, because number one it looks gorgeous and number two it tastes amazing.You do NOT need to prebake your crust! I repeat, do not stick your crust into the oven.
Filling: In a large bowl, cream together your dairy free cream cheese and sugar until it is smooth- No lumps!!! Scrape down the sides and when everything is nice and smooth, add an egg and mix until it’s fully incorporated. Stop. Scrape the sides. An an egg and mix until it’s incorporated. Repeat will all 4 of your eggs. When you’re done adding the eggs, you can mix in the vanilla infused soy milk. Don’t over mix.
Pour your filling into your prepared crust. Put your springform pan on top of a baking sheet in case any dripping occurs (I didn’t have any problems, but better to be safe than have a hot mess in your oven). Carefully put your cheesecake into the oven and let it bake for 1 hour or so. I had mine in the oven for probably an hour and twenty minutes. You want the sides to be set and the middle to still be a little soft/jiggly.
Creamy Topping: Once your cheesecake is done baking, take it out of the oven and let it cool for 10 minutes, but keep your oven on. During this time, make your creamy topping. Mix together your sugar, df sour cream, and vanilla. After 10 minutes, carefully spread the mixture onto your cheesecake and put it back into the oven for 10 minutes.
After 10 minutes, remove the cheesecake from the oven and let it cool on a cooling rack for an hour. After an hour, you can put it into the fridge for at least 4 hours so that it’s cool. Don’t freak out- the middle will set when it’s cold.
If you’re a procrastinator like me, and you don’t have 4 hours to let it cool you can put it into the freezer for a little while and that worked just fine for me.
As I mentioned before, I put some raspberry topping on mine, but you could use whatever you’d like or you could just be awesome and leave it plain. Whatever you do, rejoice that you have a damn good gluten free AND dairy free cheesecake that you can share with friends or just eat all by yourself.