One thing I have missed is cheesecake. It has been years since I've had one, and even though I tell my husband that I don't mind when he orders a slice of cheesecake at a restaurant, I do, I just don't want to be mean in denying him his cheesecake. So, I finally decided it was well past time in making my own cheesecake. And it worked! Now, be warned, you have to plan ahead to make this. You need at least a good day just to make the yogurt cheese, and then hours to make and cool the cheesecake, so plan ahead.
I have invested in a yogurt cheesemaker...it's basically a fine mesh container that sits over a square container...but it's contained and doesn't take up too much space in my fridge, and I love it. But, you don't have to have one to make yogurt cheese, a strainer with cheese cloth over a bowl works just fine, too.
2 cups GF graham cracker crumbs (a batch of my graham crackers makes just over 2 cups of crumbs)
1/4 cup coconut oil (or dairy-free margarine), melted
3 large eggs
1/2 cup agave nectar
1 teaspoon vanilla
2 tablespoons GF flour blend
2 cups dairy-free yogurt cheese (I used my yogurt and with the cheesemaker, it only took about a day to get the right consistency)
Preheat oven to 350F. Lightly grease an 8" springform pan (I only have a 10" and it's way too big).
Combine the graham cracker crumbs and the coconut oil together. Press into the bottom of the pan.
Beat together the eggs and agave nectar. Add in the vanilla and flour blend, blend thoroughly to make sure there are no lumps. Gently whisk in the yogurt until just combined.
Pour batter into the pan and bake at 350F for 40-45 minutes (for a 10" pan) or 45-50 minutes (for an 8" pan) or until barely set in the center. Turn off the oven and cool the cake in the oven. (Let it sit there for a couple of hours).
Bring the cake to room temperature (once again, leave it alone and let it sit for a couple hours), then refrigerate at least 4 hours or overnight.
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