How to Make a Gluten- and Dairy-Free Cheesecake

People with gluten and dairy intolerances or allergies are plagued with a world of foods they cannot eat. This includes everything from bread to cereal to pasta to desserts. Between 2007 and 2010, the number of available gluten- and dairy-free alternatives skyrocketed. As of December 2010, there are over four dozen different brands of products from which to choose. Although gluten- and dairy-free cheesecake has yet to reach the market, dairy-free alternatives for ingredients have. Create a gluten- and dairy-free version of cheesecake with a few alterations to the original recipe. Add this to my Recipe Box.

Instructions

1

Preheat the oven to 450 degrees.

2

Pour the cookies into a food processor. Pulse the mixture until it is fully processed to crumbs.

3

Pour the cookie crumbs into the medium mixing bowl. Add 4 tbsp. of melted butter and 2 tbsp. of sugar. Stir the mixture with a spatula until the crumbs are fully coated. Press the mixture to the bottom of a greased springform pan and place the pan into the freezer.

4

Beat the soy-based cream cheese, pure vanilla extract, organic cheesecake emulsion flavoring and sugar until smooth. Add the eggs and beat for one minute. Fold in the cornstarch and sour cream.

5

Spoon the mixture into the cold crust, and smooth it completely. If the mixture does not settle, dip a spatula in hot water and use it to smooth out the surface of the cheesecake.

6

Insert the cheesecake onto the center of the middle rack in the oven. Bake at 450 degrees for 15 minutes.

7

Lower the oven temperature to 200 degrees and continue baking the cheesecake for 45 minutes, or until the cheesecake is golden on the edges.

8

Turn off the oven and leave the cheesecake inside. Use a towel or pot holder to prop the oven door open approximately one inch. Leave the cheesecake to sit in the oven for three hours.