Pregnancy Friendly Dairy Free New York Cheesecake
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Learn more →Ingredients
12 servings
For the crust
- 2 cups gluten free graham crackers, finely crushed
- 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 large egg yolks, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
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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