Gluten free Baked Cheesecake (Vegan)

Made with few simple ingredients, a creamy filling and a crisp crust, this gluten free vegan baked cheesecake will be a crowd favorite!

Course Dessert

Cuisine American

Keyword baked cheesecake, dairy free, eggless, gluten free, vegan, without dairy

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings slices

50 grams almond flour, gluten free
100 grams brown rice flour, gluten free
50 grams potato starch, gluten free
40 grams light brown or white sugar (or replace with maple or agave syrup)
60 grams gluten free, plant based milk (soy, rice, nut-based)
20 grams light seed oil or coconut oil, melted (or melted vegan butter) + extra for the pan
¼ teaspoon salt

Pre-heat the oven at 350 F / 175 C
Generously grease the baking pan with some coconut/light oil
In a bowl mix all the dry ingredients for the crust: flours, sugar and salt
Add the plant-based milk and light oil and with a spoon mix well until all the ingredients are well incorporated and the mixture is crumbly but holds together if you press it in your hand
Using a spoon or spatula, press the mixture in an even layer on the pan bottom and one inch up along the edges
Bake in pre-heated oven for 10 minutes (the crust will look dried up but not browned)

While the crust is pre-baking, in a bowl add soy yogurt, sugar, vanilla extract and lemon zest and beat with a hand-mixer for a couple minutes, until the batter is smooth and slightly airy
Remove the pan from the oven, pour the filling batter over the pre-baked crust, even it out with a spoon or spatula and carefully place the cheesecake on the middle rack in the oven
Bake covered with a piece of parchment paper for 50 minutes and then uncovered for another 7-10 minutes
The surface of the cheesecake should be lightly golden and a bit "puffy"
Let the cheesecake cool down completely, at least 2-3 hours (the top will sink a bit)
Before removing the springform pan, run a knife or spatula along the sides to make sure the cake doesn't stick to the pan. Carefully remove the springform ring and let the cake slide onto a serving plate. If the cake base sticks to the pan bottom, carefully and gently slide a knife under the crust until it comes off.
Plate, slice and serve with your favorite topping.
To make the berry compote, add berries, sugar and lemon juice to a medium saucepan and let them simmer over low-medium heat until the berries soften and the syrup is dense.