Can you believe it? Non-dairy, egg-free, sugar-free, soy-free, wheat-free CHEESECAKE!!!

Oh yeah!  I did it!


Allergy Friendly Cheesecake


Bring to room temperature the following for the filling


2 - 6 ounce packets of goat cheese (it looks like cream cheese in a tube) 
3 tablespoons ground flax + 1/2 cup water
1 1/4 cups goat milk + 1 teaspoon vinegar + 1 packet Knox gelatin
1/4 cup goat milk


While the above ingredients are coming to room temperature, (about 2 hours), prepare the crust.


In a mixing bowl with an electric mixer, or by hand, combine the crust ingredients


3/4 cup flour mix
2 tablespoons fructose
1/4 teaspoon salt
1/3 cup lard
1 tablespoon ground flax + 2 tablespoons water allowed to rest for a few minutes to thicken
1/4 teaspoon vanilla


Press the dough into a 10" pie pan.  Bake it in a pre-heated 400F oven for about 6 minutes or until it is just becoming golden.  Allow it to cool while the other ingredients are coming to room temperature.


I cannot stress enough the time to bring the ingredients to room temperature. If this step is rushed, it will produce a cheesecake of poor quality.


Pre-heat the oven to 450F.


In a mixing bowl with an electric mixer, beat the above mentioned goat cheese until light.  Add and continue beating


2/3 cup fructose
1/2 teaspoon lemon juice
3/4 teaspoon vanilla


Add and continue mixing the ground flax that has been coming to room temperature for the filling


2 tablespoon flour mix
1 tablespoon tapioca flour (or cornstarch)
1/4 teaspoon salt


Carefully add the goat milk/vinegar/Knox and goat milk and mix it on the lowest speed of the mixer.


Pour the filling into the cooled pie crust and bake it for 10 minutes at 450F.  Reduce the temperature to 300F and continue to bake the cheesecake for 30 to 40 minutes.  Don't let it become browned.  It will be quite jiggly in the middle still when "finished" baking at this stage.  Open the oven and allow it to cool down for about 20 minutes without disturbing it.  Let it rest on a cake rack or trivet until it is room temperature*, then refrigerate it until it is fully chilled.


*At this point it may be topped with the blueberry topping (below) or not, your choice.  


Serves 8.


Blueberry Topping


2 cups fresh or frozen blueberries
1/3 cup water
2 tablespoons lemon juice
1 tablespoon tapioca flour (or cornstarch)
1/3 cup fructose


Combine all of the ingredients in a small saucepan and bring to a full boil.  Remove from heat and allow to cool slightly before spreading on cheesecake*.