CHEESECAKE! DAIRY/GLUTEN FREE! (Full recipe in video description)

Welcome to my kitchen! Having dietary restrictions shouldn’t mean missing out. I have been gluten free for 15 years and dairy free for 7 years. I also avoid corn and yeast. We have four beautiful daughters who have each delt with a wide variety of food sensitivities over the years. In addition to no gluten and no dairy we have also avoided eggs, soy, cashews, sugar, carbs and meat. The main lesson I have learned is adaptability. I love cooking and preparing good food for my family and friends. Cooking is chemistry, my goal is to remove the mystery from chemistry! I invite you along to share my food journey to find tasty, safe food that makes you say “No gluten? No whey!”
Cheesecake
4 packages non-dairy cream cheese (I use VioLife)
1 1/3 cup sugar
5 eggs
1 cup non-dairy sour cream or yogurt (I used I pkg VioLife sour cream)
2 teaspoons vanilla
¼ cup basic flour blend
Preheat oven to 400 degrees. Line springform pan with parchment paper. (Remove bottom, place 2 sheets parchment paper, crisscrossing in pan, reinsert bottom and lock. I forgot to remove the bottom in the video and it was FRUSTRATING to get the parchment paper off the bottom of the cake.) In a stand mixer, cream together cream cheese and sugar about 2 minutes. Add eggs one at a time, combining before adding another egg. Add sour cream and vanilla and mix until combined. Sprinkle in flour and mix again. Pour into pan making sure parchment paper is not folded into cake. Bake in 400 degree oven 60 minutes. Cake will not be set in the middle. Cool completely in refrigerator before removing from pan, approximately 3 hours. Remove parchment paper and serve.

[@gwenglessner6706]

I’ve eaten this and it’s amazing!!

[@susanshake7636]

Love how you show the entire process - like how it looks when it comes out of the oven! You’ve thought if everything!!

[@susanshake7636]

I'm experimenting using 1/2 half of this recipe in a Mi-Del GF graham cracker crust (they are much smaller than my spring form pan). For halving the 5 eggs, I used 2 eggs + 2 TBSP of another egg. All the other ingredients I used exactly 1/2 of what is called for in this recipe. We'll see...it's in the oven right now. I'm not sure how long to cook it, so I'm keeping an eye on it and will report back!

[@onlyroadtripping]

Thank you for this!!!

[@susanshake7636]

Any idea how long to cook the cheesecake muffins on a vanilla wafer?

[@carmenlamb9620]

What is I the basic flour blend?

[@mimiebeyer4695]

So it's gluten-free, it's dairy free, which is good. But it's not sugar free, which won't work for me cuz I'm diabetic😢