Gluten-Free Cheesecake

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Yield: one 9" cheesecake, 8 to 10 servings

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When creamy cheesecake filling meets tender, buttery pie crust, only good things can happen. This gluten-free variation of a classic dessert is sure to please everyone's palate, as filling and crust meld together for mouthfuls of pleasure.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Gluten-Free Cheesecake

star rating (1) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" cheesecake, 8 to 10 servings
Published: 11/11/2013

Ingredients

Crust

Filling

  • 2 cups (two 8-ounce packages) cream cheese, at room temperature
  • 2 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract

Directions

1) Select a pie pan that's at least 9" across the top and at least 1 1/4" tall. Grease or spray with non-stick baking spray.

2) To make the crust: Stir together all of the ingredients until thoroughly combined.

3) Press the crumbs into the bottom and up the sides of the pie pan. Freeze for 30 minutes. While the crust is chilling, preheat the oven to 350°F.

4) Remove the crust from the freezer and bake for 12 to 15 minutes, until evenly browned. Remove from the oven, and set aside to cool.

5) To make the filling: Mix together all the ingredients at medium-low speed until smooth. If your cream cheese is at room temperature, this will go fairly smoothly (pun intended!). If the cream cheese is cold, it'll take much more mixing to create a smooth filling.

6) Put the pie pan onto a baking sheet, if desired; this makes it easier to move in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.

7) Bake the cheesecake for 20 minutes, then add a crust shield (or shield the crust with strips of aluminum foil). Bake for an additional 10 minutes, for a total of about 30 minutes, until a digital thermometer inserted into the crust 1" from the edge reads between 165°F and 170°F. The filling won't be entirely set in the center.

8) Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you're ready to serve. If desired, top with sliced fruit or berries and whipped cream.

Yield: one 9" cheesecake, 8 to 10 servings.

Nutrition information

Serving Size: 1 slice (81g) Servings Per Batch: 10 Amount Per Serving: Calories: 280 Calories from Fat: 190 Total Fat: 21g Saturated Fat: 11g Trans Fat: 0.5g Cholesterol: 95mg Sodium: 190mg Total Carbohydrate: 21g Dietary Fiber: 1g Sugars: 18g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 12/07/2014
  • Wes from Atlanta, GA
  • This was a simple and solid recipe. I doubled the crust because I was using a deep KAF pie pan and the amount of crust produced by the recipe didn't provide sufficient coverage in the pan. The crust was delicious and delivered the same taste and texture as a regular crust. I had trouble getting the filling smooth... Though my cream cheese was room temp it was a cool day and my eggs were cold. I didn't want to over beat the filling and baked it before it was fully smooth. As a result the texture of the filling was a bit funny but it looked and tasted great. If I can address this problem this recipe will be a regular at our house.
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