Recipes
Cheesecake (Gluten Free)
By: Erin
Gluten Free Cheesecake This recipe is perfect. It’s so much better than no-bake graham cracker crust cheesecake!
Details
Ingredients
For the Crust:- 3/4 cup all-purpose GF flour blend (I use 1 bag Bob’s Red Mill sorghum flour, 1 bag brown rice flour, 1 bag potato starch, 1/4 cup milled flax seed for my mix)
- 3 tablespoons sugar
- 6 tablespoons butter (for dairy free, I’ve used Earth Balance)
- 1 teaspoon lemon extract
- 1 slightly beaten egg yolk
For the Filling:- 3 - 8 ounces packages of cream cheese, softened
- 1 cup sugar
- 2 tablespoons all-purpose GF flour blend
- 2 eggs
- 1 egg yolk
- 1/4 tsp salt
- 1/4 cup milk
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 3 - 8 ounces packages of cream cheese, softened
- 1 cup sugar
- 2 tablespoons all-purpose GF flour blend
- 2 eggs
- 1 egg yolk
- 1/4 tsp salt
- 1/4 cup milk
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
Directions
For the Crust:
- Preheat oven to 400 F.
- Combine ingredients in a bowl to form dough.
- Press half of the dough on the bottom of a springform pan.
- Bake bottom (with sides removed) at 400 until golden brown (about 7 minutes)
- Cool
- Preheat oven to 450 F.
- In a large mixing bowl, beat cream cheese and extracts till fluffy.
- Stir in sugar, flour, and salt gradually.
- Add the 2 eggs and 1 yolk all at once, beating at low speed until just combined. Stir in milk.
- Turn into crust-lined pan (with sides back on).
- Bake in 450 F oven for 10 minutes. Reduce heat to 300 F and continue baking for 50-55 minutes until center appears set and knife comes out clean (I look for some browning on top).
- Cool for 15 minutes. Loosen sides of cheesecake from pan. Cool 30 minutes & remove sides from pan. Cool about 2 hours longer. Chill completely before serving.
