I adapted this cheesecake recipe for a friend. I am sharing it here because I know many people with multiple food allergies and tend to do without treats because it is hard to find safe options. If a suitable egg substitute is figured out I will update this and include the egg alternative.
16 oz. Vanilla flavored Coconut yogurt (I used SO Delicious Cultured Coconut Milk)
2 tbsp. sugar
1 tbsp. arrowroot
2 eggs, lightly beaten (Whole eggs yield a creamier cheesecake)
1 cup Chocolate chips. Melted (Enjoy Life brand is gluten free, casin free, soy free)
2 tbsp. sugar
1 tbsp. arrowroot
2 eggs, lightly beaten (Whole eggs yield a creamier cheesecake)
1 cup Chocolate chips. Melted (Enjoy Life brand is gluten free, casin free, soy free)
Drain yogurt for 2-3 days before by putting the yogurt into a clean cotton cloth and hanging it in a bowl to make the yogurt cheese. I have tried several different types of material and I am satisfied with a cotton bandana. I tried cheese cloth but it was a mess.
Lightly grease an 8 inch pie pan or 7 inch spring form pan (I used glass and did not grease the pan).
Place cheese in food processor; add sugar, arrowroot, and melted chocolate then pulse until well blended.
Add in eggs and pulse until blended.
Pour into prepared pan and smooth top with spatula. Bake in 325 degree oven until center is set, about 25-30 minutes.
Cool slightly on wire rack. Refrigerate.
Serves 4 (if shared).
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