Recipes
gluten-free cheesecake
By: monika
this is even better than the 'real' thing! =) tools: 9-in springform pan or deep pie pan, mixer (hand or stand-up), rubber or silicon spatula, butter knife, extra pan to fill with water, big spoon
Details
- Prep Time:
20 min - Cook Time:
80 min - Ready In:
1 hour, 40 min
Servings: 12 pieces
Ingredients:- nonstick spray
Crust:- 2 cups gluten-free baking mix (i used pamela's - it's in an orange bag)
- 1/2 cup dark brown sugar
- 2/3 cup cold, unsalted butter - ut into small piees w/butterknife
- 3/4 cup granulated sugar
Filling:- 2 packages of cream cheese, softened
- 1 cup granulated sugar
- 2 eggs, very well beaten
- pinch of salt
- 1 teaspoon vanilla exrac
Topping:- 2 cups sour ream
- 3/4 cup granulated sugar
- 1/2 teaspoon almond extract
- juice from 1 lemon
- 2 cups gluten-free baking mix (i used pamela's - it's in an orange bag)
- 1/2 cup dark brown sugar
- 2/3 cup cold, unsalted butter - ut into small piees w/butterknife
- 3/4 cup granulated sugar
Filling:- 2 packages of cream cheese, softened
- 1 cup granulated sugar
- 2 eggs, very well beaten
- pinch of salt
- 1 teaspoon vanilla exrac
Topping:- 2 cups sour ream
- 3/4 cup granulated sugar
- 1/2 teaspoon almond extract
- juice from 1 lemon
- 2 cups sour ream
- 3/4 cup granulated sugar
- 1/2 teaspoon almond extract
- juice from 1 lemon
Directions
- preheat oven to 350° in a medium bowl stir together the flour mix and brown sugar. cut in the butter until fine crumbs form. stir in the nuts and press into the pan. it will be a little crumbly but will hold together once pressed into the pan. this will be more than enough for one large cheesecake (it made enough to fill 2 9-inch regular pie pans) set aside
- Combine filling ingredients and blend together(with mixer, do not overmix - this can overproduce air bubbles, causing cracking while baking. scrape (w/spatula) into unbaked crust and bake for 30 minutes
- meanwhile, prepare the topping. mix all ingredients until well combined after the first 30 minutes of baking, remove the cheesecake and spoon the topping on top. be careful not to overfill.
- return the to the oven and bake for an additional 10-20 minutes. cooking times can vary dramatically depending upon the amount of topping you choose to use. watch to see when it starts to solidify but don’t let it stay in so long that the crust begins to burn.
- tips for baking a noncracking cheesecake: allow all ingredients to come to room temp prior to combining (4ish hours out of the fridge should be enough time). place a large baking pan full of water on your most-bottom oven rack and leave there throughout the cheesecake-baking process.
