Before we get started. This recipe has eggs.  I have no idea how to make this work egg free. I do not think it can. But some one please prove me wrong. 🙂 I am working on a no bake that tastes yummy and does not requires eggs once it is reproducible reliably, I will share.

special equipment 8 in springform pan. I use these.

Ingredients

1 recipe nut based cream cheese

2 Tbs baking cocoa

1/3 c sugar

1 c cartoned coconut milk

3 large eggs

2 tsp vanilla

2 tsp lemon juice

Crust ingredients

1 1/2 c gluten-free chocolate graham cracker crumbs. I now use a recipe from Nicole Hunn of Gluen-             free on a shoestring.

6-7 TBS melted non-dairy butter

pre-heat your oven to 350 degrees

First assemble your crust.

In a bowl combine crumbs and melted butter. Toss throughly. press into the bottom of an 8in springform pan. Do not bake.

Filling.

Beat eggs until well mixed. add sugar. Continue beating on medium speed.  Add coconut milk. Continue beating for another 30 seconds or so. Now add nut based cream cheese. Beat until all ingredients are well mixed. Add lemon juice and vanilla. Mix for an additional minute.

The filling should be very liquid like a heavy cream and less like a batter. Separate 1/3 c of batter in a separate bowl. Add 2 TBS baking coco. stir until smooth.

Pour bulk of filling onto crust. Drizzle chocolatey mixture in an ever-increasing spiral over the top of the cheesecake. Once all chocolate mix has been poured take a fork and gently swirl through out.

Bake at 350 fo 40 minutes.

To avoid cracking. Turn the heat off and allow cheesecake to cool in the oven. once cooled place on counter for 30-40 min to cool. Separate sides of springform pan. If it seems to stick run a rubber spatula along the edge to gently separate from side of pan. Cool for at least 2 hours in the refrigerator.

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