Monday, October 22, 2012

Yogurt Cheescake

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.

Enjoy!


Yogurt Cheesecake
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)

Directions:
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.

This post was shared on Slightly Indulgent TuesdaysGluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, Whole Food Fridays and Allergy Friendly Fridays.

4 comments:

  1. What yogurt did you use to make the yogurt cheese? I can't do dairy, almond, and need to be careful about soy. So, I use So Delicious coconut yogurt. Would this work to make yogurt cheese?

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    1. As it says in my recipe, I used my homemade dairy free yogurt (the link is above), it's coconut milk based. If you click on the link for the yogurt cheese, you'll see that I used So Delicious Coconut yogurt when I originally posted that recipe. So, So Delicious Coconut yogurt would definitely work, as well as any other dairy-free yogurt, as long as you remove the excess liquid (i.e. make it a cheese) prior to making the cheesecake.

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  2. This is so creative! I love that there is no cream cheese or soy of any kind, which I see a lot when people try to recreate cheesecake. I'm ok with some dairy, so I'll have to give this a try with greek yogurt. Thank you for sharing!

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  3. OH, I like it! This sounds very easy! For some reason cheesecake scares me :) LOl I need to branch out and make it!! Thanks for linking up at our Gluten Free Fridays party last week! have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Domata will be sponsoring our party! They will be giving away a box of each of their gluten free products: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from vegetarianmamma.com

    The party will start at 7 pm tonight (eastern)

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