Gluten Free Dairy Free New York Cheesecake Recipes

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper.
• Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer.
• Beat chevre and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next. Mix in coconut milk. Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated.
• Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.

Steps:

• Directions:.
• Preheat oven to 325 degrees.
• Make Crust:.
• Run butter stick along bottom and sides of springform pan.
• Melt the rest.
• Grind cookies in food processor then add melted butter and press mixture into pan.
• Bake for 15-20 min until slightly brown.
• Make Filling:.
• Boil water for water bath.
• Beat cream cheese until smooth.
• add sugar, mix.
• add sour cream, mix.
• add pumpkin, mix.
• add beaten eggs, vanilla, spices and cornstarch & mix.
• Pour into crust.
• When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents. Place cake into water bath.
• Bake approx 1 hr till outside is set but inside is still a tiny bit loose. Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute (my water had leaked into foil so I took my cake out of the water bath for this time. The water did not get into the cake though.).
• Allow to cool on rack.
• Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm.
• *note: we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld. Enjoy!