Wednesday, February 20, 2013

The Best Cheesecake...Gluten Free!

This is the easiest and best Cheesecake I have every made. I wrote this recipe about 20 years ago. I was coming up with one that I liked, one that was creamy and flavorful and simple. This recipe can be altered to include chocolate or pumpkin or lemon. I have not made it since going Gluten free a couple of years ago. Yesterday, I thought I would try to come up with a suitable crust that anyone would love. Necessity is the mother of invention.  And it was wonderfully magnificent!!! I love it and so did all my gluten eating family...They even thought it was graham cracker crust. YAY! YAY! YAY!
Here we go!!!
3 packages of cream cheese
1 cup of sugar
1 cup of sour cream
4 eggs
1 teaspoon of vanilla
using a mixer, mix the room temperature cream cheese and the sugar, scrape down the sides of the bowl. add the eggs one at a time stirring well after each, and scrape down the bowl after each egg... add the sour cream, mix, then the vanilla, mix...pour into prepared pan and bake at 300 degree for 1 hour.

for the crust (if you are gluten free) or make your regular graham cracker crust
1 cup gluten free bread crumbs
1/4 cup brown sugar
1 tsp. cinnamon
1/4 cup of melted butter
mix the bread crumbs, sugar and cinnamon together and then add the melted butter, stirring with a fork...pat into the bottom of a spring form pan

to make the crust...add the bread crumbs, the brown sugar, the cinnamon, mix well...then drizzle the melted butter over all and mix well...

pat into the bottom of the spring form and set aside..

mix the sugar and cream cheese...very important to wait until it is nice and fluffy...

 add the eggs one at a time, very important to scrape down the sides of the bowl often.

                    pour the prepared filling into the prepared pan and bake at 300 degrees for 1 hour.

take out of the oven,,,it will fall a little and crack in the middle, that is fine!

If you would like you can add a sour cream the end of baking...

just mix one cup of sour cream with a half a cup of sugar, spread over your cheese cake 10 minutes before it is finished. then continue baking. It adds a nice creamy topping.

here it is returning to the oven, for the final 10 minutes. take it out of the oven and let cool and then put in the refrigerator for a couple of hours or over night.

I made a raspberry sauce to put over the top. You put what you like, or is great just plain. It is a creamy deliciousness...can't wait to make it again!!!

You will love this! Promise!

Cheers to Happy!!!!!

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