Salted Caramel Baked Cheezecake

I made this delicious Cheezecake for my boyfriend’s (who is also GF/DF) birthday this year and it was an absolute HIT!!

Baked cheezecake is one thing we both missed being gluten free and dairy free and have never been able to find a good dietary friendly substitute. So my challenge for his birthday this year was to create one and I think I nailed it! The texture was absolute perfection - just like the real deal!!

This cake is also:

• Gluten Free

• Dairy Free

• Vegan

• Refined Sugar Free

CRUST

• 1/4 cup pure maple syrup

• 1/2 cup coconut oil, melted

• 1 cup almond meal

• 1 cup gluten free flour (I used rice flour)

• Pinch salt

Mix all the ingredients together, press into a lined or greased pan and bake at 180 degrees for 15 mins or until just golden.

CARAMEL SAUCE

• 1/2 cup coconut sugar (I used half coconut and half Natvia GOLD)

• 3/4 cup canned full fat coconut milk

• 1/2 tsp salt

Combine all the ingredients for the caramel sauce into a saucepan on high heat. Stirring occasionally, bring to a boil, then turn down the heat to medium to low. Continue to cook until it thicken slightly then take off the heat.

FILLING

• 1 cup raw cashews, soaked for at least 1hr

• 1/2 cup coconut cream

• 250g vegan cream cheese

• 1 Tbsp cornstarch

• 1 tsp vanilla extract

• 1 tbsp coconut oil, melted

• 2 tsp lemon zest

• 1-2 tbsp lemon juice

• Caramel sauce

Combine everything in a blender until smooth. Pour into the crust.

Tap the cheesecake firmly on the counter a few times to remove any air bubbles.

Bake the cheesecake for 45-50 minutes, just before the filling sets.

The cheesecake is ready when the filling is no longer liquid and the filling still 'jiggles' in the middle. Allow the cheesecake to cool in the oven with the door ajar for at least 1 hour.

Remove the cheesecake from the oven. Let it come to room temperature, cover it and set it aside in the fridge overnight to chill.

Then top with melted dark chocolate and GF brownies of choice! ✨