Gluten Free Dairy Free New York Cheesecake

Total time9 hr 40 min

Prep time25 min

Cook time1 hr 15 min

Gluten Free Dairy Free New York Cheesecake

This rich, creamy cheesecake starts with a crisp graham cracker crust, pressed firm and baked just until golden before it's topped with a velvety filling built from smooth cream cheese, a touch of coconut cream, and a hit of lemon juice for brightness. Eggs and egg yolks are folded in with a gentle hand, keeping the batter silky and free of streaks before it bakes low and slow in a water bath — the classic technique that gives New York cheesecake its signature dense, ultra-smooth texture without a single crack. After a slow oven cool-down and a long chill, it sets into that perfect sliceable structure: firm enough to hold a clean edge, soft enough to melt on the tongue. A scatter of fresh berries on top adds color and a little tartness to balance the richness. It's a dependable, crowd-pleasing dessert that works beautifully for a gluten free table, no matter the occasion.

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Ingredients

12 servings

For the crust

2 cups gluten free graham crackers, finely crushed
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3 tbsp granulated sugar
5 tbsp dairy free butter, melted

For the filling

32 oz dairy free cream cheese, room temperature
1 ¼ cups granulated sugar
½ cup full-fat coconut cream
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
¼ tsp salt
4 large eggs, room temperature
2 large egg yolks, room temperature

For serving

fresh berries, for serving (optional)

Instructions

1
Position a rack in the center of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming up the sides — this prevents water from seeping in during the water bath.
2
In a medium bowl, stir together the crushed graham crackers, 3 tbsp granulated sugar, and melted dairy free butter until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and lightly golden at the edges. Remove and let cool while you prepare the filling.

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