Sticking with our pie theme, I give you gluten-free, vegan cheesecake!
Those who may enjoy traditional dairy-full cheesecakes may not be able to appreciate the void left in the lives of those who cannot partake of this cow’s milk creamy delicious dessert, so often the conduit for heavenly sauces, berries and other sinful unmentionables (ok, I’ll mention them: chocolate and peanut butter!). For those in the latter camp, I offer you a safe but sweet soy alternative just begging to be smothered in your favorite accompaniments!
Graham Cracker Crust Ingredients:
Graham Cracker Pie Crust Directions:
Preheat oven to 300° F (static) or 275° F (convection).
Make or buy gluten-free graham crackers (use my recipe or easy mix!). To make the crust, use a gallon size zip-top bag (freezer bags are stronger) and fill it with approximately 1 1/2 cups of gluten-free graham crackers. Remove the air from the bag and seal, then begin rolling over the crackers with a rolling pin, crushing the crackers to a very small crumb size. Once uniformly crushed, measure out to be sure you have 1 1/2 cups of crumbs – repeat if you need more crumbs. Note: this step is even easier using a food processor! Freeze remaining crumbs in a freezer bag to be ready for your next recipe.
Pour the crumbs into a medium-sized bowl and stir in the sugar until completely integrated. Add in the melted butter or Buttery Sticks, stirring with a fork until the crumbs begin to stick together. If you find you need slightly more butter to get the crumbs to hold together, melt an additional tablespoon and stir it in.
Pour the crumb-butter mixture into a pie pan and press with your fingers to create an even thickness along the bottom and sides of the pan. Bake in preheated oven for 10-15 minutes – do not allow the edges to burn though. Remove and set aside until the pie filling is prepared.
To make the cheesecake, bring all ingredients to room temperature.
Preheat oven to 325° F (static).
Blend the tofu, cream cheese, sour cream and gluten-free flour together until smooth, either in a food processor or a stand mixer. Add the sugars and vanilla and blend well. Stir in the citrus peel and chocolate chips last, if using.
Pour into the prepared crust – only fill 2/3 of the pie pan; if there is extra filling, oil a small ramekin and pour remaining filling into the ramekin to bake. Bake for 50 minutes, or until lightly browned and only slightly jiggy in the center.
Turn the oven off, but leave the cheesecake in the oven for one more hour. At that point, remove to cool to room temperature before refrigerating.
Top with berries, berry coulis, chocolate sauce, peanut butter sauce or other topping like homemade coconut whipped cream just before serving.