Dairy-Free Classic New York Cheesecake

Indulge in the creamy decadence of a *Dairy-Free Classic New York Cheesecake*, a delightful twist on the traditional favorite that's perfect for those avoiding dairy. Crafted with rich, dairy-free cream cheese, luscious coconut cream, and a touch of maple syrup for natural sweetness, this cheesecake boasts all the velvety texture and tangy flavor you'd expect from a classic New York slice. The gluten-free graham cracker crust provides a buttery, slightly sweet base, while a hint of lemon juice and vanilla add layers of irresistible flavor. Baked low and slow in a water bath for foolproof results, this dessert is as smooth as it is stunning. Whether you're catering to dietary needs or simply craving a lighter cheesecake alternative, this dairy-free masterpiece is perfect for special occasions or an indulgent treat at home. Serve chilled and enjoy pure, creamy bliss with every bite!

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 24 ounces Dairy-free cream cheese
• 14 ounces Coconut cream
• 0.25 cup Coconut oil
• 0.5 cup Maple syrup
• 1 tablespoon Lemon juice
• 1.5 teaspoons Vanilla extract
• 3 tablespoons Cornstarch
• 1.5 cups Gluten-free graham crackers
• 0.25 cup Coconut sugar
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Prepare a 9-inch springform pan by lining the bottom with parchment paper. Lightly grease the sides with coconut oil.

Step 3

In a food processor, pulse the gluten-free graham crackers until finely ground.

Step 4

In a bowl, mix the graham cracker crumbs with 0.25 cup melted coconut oil, 0.25 cup coconut sugar, and 0.25 teaspoon salt until the mixture resembles wet sand.

Step 5

Press the crumb mixture into the bottom of the prepared springform pan to form an even base. Bake the crust for 10 minutes, then remove from the oven and let cool.

Step 6

In a large mixing bowl, combine the dairy-free cream cheese, coconut cream, maple syrup, lemon juice, and vanilla extract. Beat with an electric mixer until smooth and creamy.

Step 7

Add the cornstarch to the cream cheese mixture and continue to beat until fully incorporated and smooth.

Step 8

Pour the cream cheese filling onto the cooled crust in the springform pan, spreading it evenly with a spatula.

Step 9

Place the pan into a larger roasting pan filled with enough hot water to reach halfway up the sides of the springform pan to create a water bath.

Step 10

Bake the cheesecake in the oven for approximately 60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.

Step 11

Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.

Step 12

Remove from the oven and water bath, then run a knife around the edge to loosen and cool completely in the refrigerator for at least 4 hours, or preferably overnight.

Step 13

Once fully set, carefully remove the cheesecake from the springform pan and slice to serve.

Nutrition Facts

Serving size	(1716.9g)

Amount per serving	% Daily Value*
Calories	5967.1

Total Fat 347.8g	0%
Saturated Fat 187.3g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 5197.7mg	0%
Total Carbohydrate 699.7g	0%
Dietary Fiber 12.6g	0%
Total Sugars 463.1g
Protein 39.0g	0%

Vitamin D 0IU	0%
Calcium 360.9mg	0%
Iron 10.2mg	0%
Potassium 1003.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 2.6%

Carbs: 46.0%