Salted Caramel Gluten & Dairy Free Cheesecake

I'm always really excited to create a new recipe for you and I've been dreaming about creating this dairy free salted caramel cheesecake for some time. I think it might have come to me in a dream and I just knew I had to get it up on the blog so your family could enjoy it too. Not only is it delicious, it's really quick and easy to make, especially if you use purchased gluten free biscuits. 

I took a few minutes to make a batch of homemade gluten free biscuits. You can find my recipe here. I didn't let the biscuit dough sit in the fridge or carefully roll it because I was making biscuit crumbs with it. I just quickly made the dough, rolled it into balls, pressed them flat and tossed them into the oven for about 18 minutes until they were golden - you want them pretty firm so they make nice dry crumbs. You will only use half of the batch and can enjoy the other half with a cuppa ;-)

I did have a few goes at this recipe to get it just right and did start without gelatin. It tasted every bit as good but was quite soft. I popped it in the freezer for half an hour before serving which firmed it up a bit so if you are vegan or can't use gelatin you could also do that, or you could experiment with agar.

We found it a little sweet using the whole 400g jar of caramel and 300g seemed about right for us so I suggest you taste it and alter the sweetness to suit your family. You could also check the saltiness too and add a little more or less if you want to.

I did find that a little of the mixture leaked out of my springform pan so you might like to pop a plate under it so it doesn't spill in the fridge. I recommend you use a good quality springform pan to stop this happening.

 

Salted Caramel Gluten & Dairy Free Cheesecake Recipe

Gluten free, wheat free, dairy free, soy free, egg free, nut free

Ingredients:

185g biscuits for the base - I use this recipe
¼ cup (55g) coconut oil
2 cans Nature's Charm Coconut Whipping Cream, refrigerate for at least a day before using
300g Nature's Charm Coconut Caramel Sauce, room temperature
¼ tsp salt
1 tbsp gelatin
¼ cup boiling water
Dairy free chocolate to decorate, melted

Method

• Grease and line with baking paper a good quality 21cm springform pan
• Pop biscuits for the base into a food processor and turn them into crumbs
• Add the coconut oil and mix well
• Press the biscuit crumb mixture evenly over the base of the springform pan and pop it in the fridge to set
• Pour both cans of coconut whipping cream cream into a clean food processor and whip until thick
• Pour the boiling water over the gelatin and mix well with a fork until the gelatin is fully dissolved
• Mix the gelatin mixture with the coconut caramel sauce and salt
• Add the gelatin and caramel mixture into the food processor with the whipped coconut cream and mix well
• Carefully put the caramel mixture into the prepared pan on top of the set base
• Melt a little dairy free chocolate and drizzle over the top of the cheesecake - use a skewer to create a nice pattern
• Pop on top of a plate in the fridge to set (just in case a little liquid leaks out of the springform pan
• Set overnight, covered in the fridge on a flat surface
• When ready to serve, remove from the springform pan and serve immediately
  
  

 Recipe From happytummies.com.au - Copyright Happy Tummies

 

Enjoy! Lisa x