Mama Marneen's Raspberry Cheesecake - Gluten, Dairy, Cane Sugar free

Crust:

1 1/4 cup of Gluten Free Graham Crackers, recipe here

1 1/2 tbsp coconut sugar

2 tbsp Miyokos Oat Milk Butter, melted

Filling:

24 ounces homemade vegan cream cheese (recipe here), or 3 8 ounce containers Miyokos dairy free cream cheese

1 cups plus 1 tbsp coconut sugar

1 1/4 tsp vanilla

3 eggs

1/2 cup dairy free sour cream. I sometimes use Silk brand dairy free whipping cream even though it isn't sour cream, or you can make your own dairy free sour cream (recipe here)

2 tsp lemon juice

1 1/2 cups frozen raspberries

Raspberry glaze for topping - this makes enough to top and then extra for serving:

3 cups frozen raspberries

1/3 cup maple syrup

1 tsp vanilla

1 tsp lemon juice

2 tsp arrowroot powder

1 tbsp water

Preheat oven to 300 degrees.

Prepare crust: Thoroughly mix graham cracker crumbs, coconut sugar, and melted oat milk butter. Press firmly onto bottom f a 10-inch pie pan or a springform pan; set aside while preparing filling.

Filling:

In a blender, beat cream cheese, and yogurt until smooth. Add sugar, eggs, vanilla and lemon juice and blend well. Add in frozen raspberries. Pour into crust. Bake 60-65 minutes, until set or when the pan is gently moved, the center does not move.

Cool completely, then put in fridge to chill.

While the cheesecake is cooling, make the raspberry glaze.

Glaze:

Add frozen raspberries, maple syrup, vanilla, and lemon juice to a small sauce pan on the stove. Warm gently until raspberries have "melted" and everything is well combined. Put through a fine mesh strainer or food mill to remove the seeds. Add sauce back into the pan on the stove. Combine the arrowroot and water and add the raspberries on the stove. Stir on low until thickened. Cool completely then pour over top of cooled cheesecake.