Gluten Free Dairy Free New York Cheesecake Food

GLUTEN-FREE DAIRY-FREE NEW YORK CHEESECAKE!!

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.

ABSOLUTELY THE BEST NEW YORK CHEESECAKE (GLUTEN-FREE)

Steps:

• Preheat the oven to 375°F and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Place in freezer while you make the batter. You can also grease the sides of the pan and cut parchment to fit around the in sides as well.
• Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).
• Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it).
• With your palms around the outside rim of the pan, GENTLY lift (about 1") and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
• Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).
• Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer.
• Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 60 minutes.
• Loosen cake from sides by going between the cake and the pan with the edge of a knife (if you didn't line the sides with parchment paper). Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake).
• Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you!

PUMPKIN CHEESECAKE - DAIRY AND GLUTEN FREE

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!