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Caramel Macchiato Cheesecake (Gluten Free, Dairy Free)

Caramel macchiato cheesecake
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Best Season: Suitable throughout the year
Ingredients
    For the base:
  • 100 g dairy fee spread (melted)
  • 200 g gluten free digestive biscuits (crushed)
    • For the cheesecake:
  • 450 g dairy free cream cheese
  • 1 egg
  • 50 g caster sugar
  • 1 tbsp coffee dissolved in 2 tablespoons boiling water
    • For the caramel drizzle:
  • 200 ml coconut milk
  • 80 g maple syrup
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
Instructions
  1. 1
    Preheat the oven to 150 oC
  2. 2
    Grease a 6″ round cake tin
  3. 3
    Start by making the caramel sauce
  4. 4
    Place the coconut milk and maple syrup in a pan and simmer for 30 minutes
  5. 5
    Stir in the coconut oil and cook for 5 minutes
  6. 6
    Stir in the vanilla and beat until glossy
  7. 7
    Set aside to cool
  8. 8
    Mix together the crushed digestive biscuits and melted dairy free spread
  9. 9
    Press into the base of the cake tin
  10. 10
    Bake in the oven for 10 minutes
  11. 11
    Stir together the cream cheese, egg, caster sugar and coffee until smooth
  12. 12
    Pour over the biscuit mix and bake in the oven for 35 minutes
  13. 13
    Allow to cool to room temperature
  14. 14
    Chill in the fridge for 4 hours before serving
  15. 15
    Top with the caramel drizzle
Keywords: gluten free cheesecake, dairy free cheesecake
Read it online: https://freefromfavourites.com/recipe/caramel-macchiato-cheesecake-gluten-free-dairy-free/