Who doesn’t love cheesecake; it is a sweet, creamy & delectable dessert (or breakfast). Early on in my non-dairy journey & blog, I played with a cheesecake recipe, but due to no egg yolks it just fell flat. It was tasty, but nothing like cheesecake. This is one of the recipes I have been wanting to make over. With a request for cheesecake and just in time for the holidays, it was a great recipe to re-make. I hope you enjoy it.
1 1/2 cups graham cracker crumbs (about 2 sleeves)
1/2 cup sugar
1 teaspoon vanilla powder (I purchased mine on Amazon) (optional)
1/4 cup Earth Balance or your favorite ND butter substitute, melted
Five 8 ounce containers of non-dairy cream cheese (my choice is Tofutti)
3 egg yolks (save whites for other use, maybe gingerdoodles)
1 3/4 cups sugar
1/8 cup flour
1/4 cup full fat coconut milk
1 teaspoon vanilla extract (optional)
Preheat oven to 400°F. Crush graham crackers finely. Combine with 1/2 cup sugar, vanilla powder & mix well; then add melted EB butter. Pour into 10.5 inch spring-form pan & press in bottom & up sides. I place a round of parchment paper on the bottom before placing in pan for ease of removing from pan after baking.
In a mixer whip cream cheese; add eggs, one at a time and mix until smooth. Add in vanilla, sugar, flour & cream. Blend until smooth & pour carefully into pan. Bake for 10 minutes at 400°F then lower oven temperature to 300°F. Bake for 1 hour until edges are golden & cake is set (center might be slightly wobbly, but not liquid). If additional time is needed, I suggest 200°F for an additional hour (that’s how long/temperatures it took mine). Remove from oven & cool completely; cover & refrigerate.
Eat plain, top with non-dairy chocolate curls, cherry pie filling, raspberries or any other topping that is your favorite.
What toppings would you use? Comment & let me know.