Gluten Free Cheesecake Recipe
This cheesecake ensures that anyone who must eat a gluten-free diet can enjoy cheesecake without worry. Ingredients are available at specialty stores or online.
- 4 8-oz. packages gluten-free cream cheese
- 1 c. granulated sugar
- 2 eggs
- 1 tsp. gluten-free vanilla
- 2 c. gluten-free sour cream
- 2/3 c. granulated sugar
- 1/2 tsp. gluten-free almond extract
- Juice of 1/2 lemon
- 2 c. gluten-free baking mix
- 1/2 c. brown sugar
- 2/3 c. unsalted butter, cold and cut into small pieces
- 1 c. pecans, finely chopped
Preheat oven to 350°F. Grease a 9-inch springform pan. For the crust:
In a medium size bowl, combine the baking mix and brown sugar. Cut in the butter until the mixture is fine crumbs. Stir in the pecans. Press the crust mixture onto the bottom and evenly up the sides of the springform pan. Set aside. Note: you may have extra crust mix which you can use in another recipe.
For the filling:
In a large bowl, combine the cream cheese, sugar and vanilla with a mixer. Add the eggs, one at a time, mixing just until blended. Pour this mixture into the crust. Bake for 30 minutes. While the cheesecake is baking, prepare the topping.Combine the sour cream, sugar, almond extract and lemon juice in a bowl. Mix thoroughly.
After the first 30 minutes of baking, remove the cheesecake from the oven and spoon the topping on it, being careful not to overfill the pan. Bake the cheesecake for an additional 10-20 minutes. Cooking times will vary. It should be done when the cake starts to solidify. Cool the cheesecake and refrigerate for several hours or overnight prior to serving.