Allergy Mums / Support for families with allergies

publication date: May 28, 2015

Molly’s Marvellous Moo-Free Cheesecake

Vegan and Gluten free cheesecake

Cheesecake is a real challenge for us, as between us we are milk, soya and nut allergic. While I can tolerate small amounts of soya (in biscuits etc) a mouth full of tofu would not be welcome.  While researching vegan cheesecake recipes all I could find was tofu or nut based desserts.  Nightmare.  

But there is a solution - VioLife cheese is coconut based. Allergic reactions to coconut are rare so it's a good substitute for us. Then add in Coyo vanilla yoghurt and we were away!

It wasn't plain sailing...the first couple of attempts were...ahem...interesting. Point of order - do not bake Violife cream cheese. Its ends up looking like plastic. Very strange.

We got there in the end! And Molly's Marvellous Moo-Free Cheesecake was born!

Free From: Dairy, Eggs, Gluten and Nuts

Contains: Soya (in the biscuits).  We can tolerate small amounts of soya.

Prep Time: 30 minutes

Fridge Time: 3 hours

 

Ingredients

 2 ½ tubs of VioLife Cream Cheese

½ cup plain Coyo yoghurt

1 cup caster sugar

Juice and zest of one lemon

1 tsp Vanilla Paste (or extract)

½ tsp Xanthan Gum

For the base:

2 cups of smashed DS Gluten Free Digestive Biscuits - they have soya in them

4 tbsp. melted Sunflower Margarine – I use Pure

1 tbsp. Brown Sugar

 

 

Method

Preheat oven to 300°F or 150°C

First make the base. Smash up the gluten free digestive biscuits until they are the consistency of breadcrumbs.

We use the plastic bag and rolling pin method. Smash away until you’ve a nice even crumb.

Gluten Free Cheesecake base

Mix in the brown sugar and the melted margarine.

Pour into a spring form pan base and press down to make a crust.

Be sure to press firmly all the way around the pan.

Bake for 5 minutes and then cool completely.

 

Make the filling:

Beat the cream cheese and yoghurt together until light and fully combined.

Slowly add in the caster sugar

Once the sugar is incorporated beat in the lemon juice, zest, vanilla paste, and Xanthan Gum.

I used Xanthan Gum instead of egg replacer, or corn flour. I think it helps bind everything together without affecting consistency or taste.

Vegan Cheesecake Filling

Taste the mixture and add a bit more vanilla if you like!

Pour the mixture onto the cooled base and refrigerate for 3 hours, or preferably overnight.

Vegan and Gluten Free Strawberry Cheesecake

 

Strawberry topping.

Take 300g strawberries and chop them up.

Pop them in a pot with:

1/3 cup water

3 tablespoons corn flour

1/3 cup caster sugar

Bring to the boil and let simmer, stirring, for about 10 minutes.

The mixture will become a darker, brighter colour.

Cool and then spread on the cheesecake.

And viola - a cheesecake that is a wonderful thing.

 

 



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