Indulge in the deliciousness of our Eggless, Gluten-Free, Nut-Free Tropical Cheesecake. A must-try dessert that will transport you to paradise!
Indulge in a Tropical Paradise with this Eggless, Gluten-Free, Nut-Free Cheesecake 🌴🍰
Today, we’re sharing a delicious recipe for a dreamy, creamy cheesecake that’s perfect for those with allergies and dietary restrictions. This eggless, gluten-free, nut-free cheesecake is bursting with tropical vibes, featuring a melt-in-your-mouth filling layered on a spiced crumble crust and drizzled with a vibrant pink sauce.
The base is made with gluten-free oatmeal, flour, brown sugar, salt, baking soda, baking powder, cinnamon, cardamom, and butter. The filling consists of cream cheese, sugar, coconut milk, cornstarch, vanilla, and a sprinkle of salt. The cheesecake is baked in a water bath for about 40-50 minutes, then chilled in the fridge before topping it with a delicious tropical fruit sauce made with frozen fruit, sugar, coconut milk, and cornstarch.
Indulge in a Taste of Paradise with This Delectable Cheesecake Creation 🌴🍰
Hi guys welcome back for those of you who are new and just finding my channel and my recipe my name is natala and you are watching cooking with natala this is my YouTube channel and I’m so glad that you stumbled upon it and have decided to join me for today’s recipe for those of you who are not new to me welcome back have we got another great recipe for you.
Guys today all right so we have some company coming over uh this weekend and their kiddo is um he is glutenfree nut free shellfish free um let’s go with sort of like vegan it’s just he has some allergies so I want to make something special that he can have when he’s here and I have.
Decided to do a an eggless cheesecake okay so the crust will be glutenfree and the cheesecake itself will be eggless flowless you know it’ll be a very simple cheesecake and then I’m also going to show you guys how to do sort of a fruit reduction to put on top or just like um I’m going to cook some.
Fruit and make it taste good and pour it on top of the cheesecake as it gets served okay so that is my plan for today and uh we’ll see how this goes I’ve never made an eggless cheesecake before I really hope it’ll turn out so I better get baking and show you guys how to make.
This all right so first thing we’re going to do I am going to double wrap my pan in heavyduty tin foil so most of you know that when I make a cheesecake I have problems with making it in a water bath it always seems to leak and then the water just ruins the bottom of my cheesecake oh it’s just it’s so frustrating but I’m going to try it.
Again but this time I’m using heavyduty tin foil I am going to wrap one layer around My Pan and then I’m going to wrap a second layer around it and I’m going to squeeze it onto the pan as tight as I can I am not going to have this leaking this time no water is going to get into this all right so let’s make the base for the cheesecake I am using glutenfree.
Rolled oats today and I’m going to add one cup of the rolled oats to my bowl I’m also going to add 1 cup of gluten-free flour a cup of brown sugar a teaspoon of salt a half a teaspoon of baking soda and a half a teaspoon of baking powder I’m also going to add a/4 teaspoon of cinnamon and a/4 teaspoon of cardamom those two are.
Optional then I’m going to put it on my mixer and let it mix just until it’s combined so once it’s combined I’m going to start adding in a half a cup of butter and I just chopped it all up it is cold butter it’s just mixes in better this way so I just toss them in I’m letting it mix for a little bit and then what I’m going to do is take it off my.
Mixer and I’m going to do it all by hand to mix the butter in um I’ve been doing this this way for years now I just like the way it works by using your hands you get a better feel for it it mixes in better the warmth of your hands melts the butter but not melts it like it just works the but into the.
Mixture all right so once you get that nice crumbly texture and the butter is all mixed in you’re going to put it in the bottom of your pan and you’re just going to Pat it all down you’re going to put it around the edges of your pan as well you don’t have to like pack it in and and make the edges come all the way to.
The top you just need a little bit of a lip on it so put it in you may have some of the crumble left over you may not depends on how much you use um I made this base pretty thick just because I was a little worried about the cheesecake um getting all wet on the bottom like if my water wraath doesn’t.
Work well so the base was a little thicker than I would like but this is going to work so you’re also going to preheat your oven to 350° F once you have your crumble all pressed into the bottom of your pan you’re going to bake this for about 10 minutes not too long because you’re also going to bake it again with the cheesecake filling so you.
Just want to give it like a pre-baked so put it in for about 10 minutes take it out and let it cool for the cheesecake filling the actual cheesecake part I am going to be using four blocks of cream cheese so I’m going to put it all in a bowl I’m going to let it start mixing and then I’m going to add a cup.
Of sugar and I’m going to let this mix until it becomes so smooth so while it’s mixing in a separate little bowl I’m going to add 1/4 cup of corn starch with a/4 cup of water and I’m also going to add a splash of vanilla in it and I’m going to mix this up and this is going to be the replacement for theg eggs that.
Are going to help keep the cheesecake thick and hold it all together so mix that all up and then set that aside all right so take your cream cheese add a Sprinkle of salt into it I’m also adding 1 cup of coconut milk and I’m adding the cornstarch mixture to it I’m going to put it back on my mixer and mix it until it is so smooth and creamy and looks.
Beautiful all right once it reaches that t mixture scrape down the sides of your bowl make sure there’s no lumps in it and then you’re going to set it aside for a second go grab your base that you made hopefully it’s cooled down a bit and you’re going to pour all the cream cheese mixture onto your base I unfortunately had a little bit.
Too much remember I said I thought my base was a little too thick well it is it’s a little too thick I probably could have used a little less of the base um but that’s okay whatever is left over in my bowl I am just going to put it in another little pan and make a couple small little like cupcake size cheesecakes or something with it so once.
You have your cheesecake in your pan you’re going to very gently tap your pan on your table your counter your work surface whatever you’re on and try and get out some of the air bubbles that are in it so just tap it down a few times um get all those air bubbles out all right so here we go I am using a water.
Bath today to bake my cheesecake so I am putting my cheesecake in a large roast roaster or your roasting pan and I’m going to fill it with some water and I’m only going to put enough water in it until it comes about halfway up my cheesecake pan then I’m going to put it in the oven to bake my oven is set to 300 25° F and I’m going to bake this for.
About 45 minutes is we’ll see how it goes all right so it baked for about 40 to 45 minutes I took it out of the water bath turned off the oven I’m just pulling the tin foil away from the pan a little bit then I’m going to put it back in the oven while the oven is Cooling and I’m just going to leave it in there until both the oven and the cheesecake.
Have completely cooled all right so this part is optional but I’m going to show you guys how I make my very very simple tropical fruit sauce to go on top of the cheesecake I am using a bag of tropical fruit blend I’m going to put it in my pot it is frozen so I’m just going to put it in there and let it cook down until it is.
All soft once the fruit has cooked down a little bit and is no longer Frozen I’m going to add a/4 cup of sugar to it give it a mix let it come to a boil you know I just want it to cook down as much as possible once it has cooked down a bit I’m adding a half a cup of coconut milk to it and then I’m going to let this come to a simmer once it comes to a.
Simmer I just took it over to my blender I used actually my hand immersion blender and I puree it and be very very careful because it is so hot you you don’t want to burn yourself anyway pure Ray it all pour it back into your pot and you’re going to bring that up to a simmer while you’re waiting for your sauce to come to a simmer I am mixing 1.
Tbsp of cornstarch with 1 tbspoon of water mix that all up together then I’m going to pour it into the sauce and I’m going to mix it in and bring the whole sauce up to a simmer boil a little bit just until it thickens up if you find that it’s too thick add a little bit more coconut milk to it or a little bit of coconut water.
Or just regular water or milk to it as well whatever you’re using and uh just thin it out a little bit all right you guys so this was a two-day process from uh making the base making the filling and letting it sit in your oven forever and then taking it out letting it cool putting it in the fridge overnight do any process but let me tell.
You oh my God this was absolutely worth it I am blown away by how delicious this is it’s creamy it’s sweet it’s it’s perfect I how I impressed myself today I mean I I can be critical of myself and what I do and other people will tell me oh it was great I loved it.
You know whatever but I’m always going to be critical of myself and it’s it’s amazing you know um I did realize I should have let it cook just a little bit longer because it is very soft in the middle but I was also afraid of it cracking all on top and overbaking it as you guys know from my other cheesecake.
Videos that I sometimes have a little trouble with it whether I use a water bath or I don’t I over bake it it cracks on top the edges get too Brown whatever the issue is today’s cheesecake is amazing okay yes I could have baked it a little longer until it got a tiny tiny bit of color on.
Top but I didn’t I did leave it in the water bath for 40 to 45 minutes while was baking and then I immediately removed it out water bath and left it in the oven to cool until the oven was completely cold removed it from the oven and left it on the counter until I was ready to go to bed okay so the cake itself the cheesecake I mean some of it.
Was still a little softer than I’d like but none of it fell apart it cuts perfectly smooth it’s it’s absolutely amazing like the texture of it is like real cheesecake which I mean it is real cheesec it’s just that it’s eggless it’s also gluten-free um which you would never.
Know never so I’ve said this to my husband and like you guys saw I had extra um uh extra cheesecake so I just put it into a couple little dishes and baked it and I fed it to him that evening after supper and he’s like I think I like this better than normal cheesecake this is great so absolutely give this a try because you don’t need.
Eggs extremely simple recipe not a lot of extra ingredients in it um you could use whatever base you want I did gluten-free because it was for a friend of ours and the little sauce that I made what you guys thought was just B frozen fruit a little sugar um and then I added some coconut milk into it pureed it it’s amazing it is it kept its tness because.
I didn’t add a lot of sugar and that tness with the sweetness of the cheesecake is a perfect balance so give this one a try like absolutely give this a try I am so impressed with the cheesecake so I’m just as you can tell I’m excited about it so um fantastic recipe I mean it’s creamy and.
Smooth M it is delicious very creamy and I think if I had baked it another five maybe even 10 minutes longer and left it in the oven maybe a little bit longer um like while the oven is Cooling and just not taking it out and set it on the counter.
The middle would be absolutely perfect otherwise I do think this is perfect and the creaminess I love it so for me it turned out great hopefully it does for you as well um that’s it for today’s video I hope it was fun and you guys loved it remember to hit the like subscribe notification Bell you know do all those wonderful.
Things and you know what send me some recipes tell me what you would like to see me try try um I’d love to you know try something new which I mean this is new but um what are some of your favorite recipes what would you like to see me try anyway that’s it today thank you so much for watching and I will see you guys for whatever I decide to B next.
