GF/DF Cheesecake

Ingredients

Crust

  • 1.5 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/3 cup butter, melted
  • 1/2 tsp cinnamon

Filling

  • 16 oz vegan cream cheese, softened
  • 2/3 cup sugar
  • 1 tbsp arrowroot powder
  • 2 eggs
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Equipment

  • 8-inch springform pan
  • Parchment paper (optional)
  • 2 large mixing bowl
  • Hand or stand mixer
  • Food processor or plastic bag
  • Spatula

 

Instructions

for Crust

  1. [Optional] Cut parchment paper to fit inside springform pan around the vertical side, not on the bottom.
  2. In a mixing bow, mix all crust ingredients together and press into bottom of springform pan, pressing firmly out to edge to build slight incline.
  3. Pop the crust into the fridge until filling is ready.

 

for Filling

  1. Preheat oven to 325°F.
  2. In large mixing bowl, beat softened cream cheese and sugar together until combined.
  3. Add in the arrowroot powder, eggs, lemon juice, and vanilla extract and mix again, using a spatula to occasionally push down any powder that ends up on the sides of the bowl. 
  4.  Pour filling on top of crust and bake for 40-50 minutes, just before the top starts to brown.
  5. Turn off the oven and open slightly, allowing the cheesecake to cool in the oven. Remove from oven once the oven has cooled to cool some more, then move to fridge to cool overnight or at least 12 hours.
  6. Remove from springform pan and serve!

 

Notes

  • This recipe is tailored to Kite Hill's almond milk cream cheese. Different cream cheeses have different consistencies and may require some trial and error on the amount of egg or additional liquid (milk alternative) needed.
  • No lemon juice? Use less than half a teaspoon of distilled white vinegar. Like the smallest amount. 
  • No arrowroot powder? Use any starch you want, GF flour, cornstarch, etc.
  • Can this be vegan? Yes, just remove the eggs and add 2 additional tablespoons of arrowroot powder. Or you can try flax eggs, though that will probably require some trial and error on texture.
  • What sugar should I use? I used turbinado sugar, but you can use any granulated sugar.
  • Pumpkin cheesecake? Add in 15 oz of pumpkin puree, an additional 1 teaspoon of vanilla extract, and 3 tsp of pumpkin pie spice to the filling.
  • Cookies and cream cheesecake? Sub out the graham cracker crumbs for GF oreos/joe-joes (just the outside, keep the cream centers for the filling) and don't add cinnamon. For the filling, mix in the cream centers from the cookies. Reserve a few cookie crumbs to gently fold into the filling prior to pouring the filling onto the crust, do not mix with the hand or stand mixer or it will not look great.
  • Cheesecake brownies? Make a half-batch of the filling and top your favorite brownie mix prior to baking. Follow the baking instructions for your brownies and cool overnight.
  • How do I make the graham cracker crumbs? Either pulse and grind the crackers in a food processor or pop the crackers into a plastic bag and break them up with a rolling pin, wooden spoon, or your fist.
  • If you notice a lot of cracking in the top of the cake, the next time you bake one, fill an oven-safe dish with filtered water and place in the over with the cheesecake to create steam.

 

Where's the story?

I don't like recipes that have ads and a giant story before you get to the recipe, so here's my tried and true cheesecake recipe. Enjoy!

Back to blog