I have to say, that I consider this Jonathon friendly (i.e. gluten free and dairy free) cheesecake one of my greatest kitchen achievements. Especially since I had no recipe and it tastes halfway decent. But enough with the pride. Here’s how it happened.
Attempting a cheesecake that Jonathon can eat has been in the back of my mind for some time now, with occasional reminders when I would pass by gluten free graham crackers in the grocery store. But as I was planning to make regular cheesecake for our family Christmas celebration, I figured it was as good a time as any to go for it. Though I didn’t strictly use any recipe, I based my proportions somewhat on the other recipe I was using, found on AllRecipes. I made the altered version in a mini springform pan, so roughly estimated a third of the amounts, which was enough for almost 3 minis.
Though I’ve seen a few different types of gluten free grahams, these seemed to be the best quality for the price. One sleeve of the crackers, mixed with 1 Tbl sugar and about 1 Tbl of melted dairy free Smart Balance made enough for two mini crusts. Bake the crust at 350 for 6-8 minutes.
While my initial plan for the filling did NOT include tofu, this was all I could find when I did my shopping, and believe it or not, it is actually a satisfactory cream cheese substitute. I combined one 8 oz container, 1 egg, 1/3 cup sugar, and 1/2 Tsp vanilla. To go with my other caramel macchiato cheesecake, I also added some strong coffee and topped with caramel. But you could go with just about any flavor with this base! Bake at 325 for around 30 minutes until center has set and edges begin to brown.