The Best Dairy Free Cheesecake
This decadent and creamy cheesecake is rich with sweet vanilla flavor.
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Equipment
- Mixing Bowl
- Blender
- Mixer
- 9" springform round pan
Ingredients
Gluten Free Crust
- 2 3/4 cups graham crackers
- 10 tbsp butter, melted
- 1/2 tsp cinnamon
Cheesecake Filling
- 16 oz cream cheese, room temperature see note
- 12 oz sour cream see note
- 1 egg
- 2 egg yolks
- 1 1/4 cup sugar
- 3 tbsp vanilla extract the higher quality, the more intense the flavor
- 1 1/2 tbsp vanilla paste
Instructions
Gluten Free Crust
- Add the graham crackers to a blender and pulse until they form a sandy texture with fine crumbs.
- Pour the crumbs into a bowl with the melted butter and the cinnamon. Mix until fully combined.
- Spray a 9"springform pan with non stick baking spray. Pres the crumbs into the bottom of the pan and up onto the sides. You can use the bottom of a measuring cup to help make them even and firmly compacted.
- Place in the fridge until you are ready for the filling.
Cheesecake Filling
- Preheat oven to 325 degrees. In a mixing bowl add the sugar, eggs, and vanilla bean paste. Mix on high for 5 minutes. The mixture should be light and fluffy and the sugar mostly dissolved.
- Add the room temperature cream cheese and mix for 3 minutes. It should be fully incorporated and smooth.
- Add the remaining ingredients and mix for 3 more minutes. The mixture will be thick and creamy.
- Slowly pour into the prepared springform pan. Place it on the center rack in the center of the oven.
- Bake for 45-60 minutes depending upon your oven. Do not open the oven door during this time.
- Remove and allow to sit out for 1 hour, cooling off and coming to room temperature.
- Refrigerate for 4 hours. Slice and enjoy!
Video
Notes
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