Monday, December 30, 2013

THE BEST Gluten Free Cheesecake

We don’t have to stop eating treats yet do we? I mean, it’s technically still “the holidays” right?!

Because I really want you to enjoy this recipe for Gluten Free Cheesecake!

Oh Cheesecake.

I don’t know about you guys, but I seriously LOVE cheesecake. The creamy, cheesy, tangy cake paired with a crunchy, buttery crust. Man. So good.

Obviously I don’t get to eat cheesecake all that often. If a gluten free gal wants cheesecake, then she has to make it herself! And while it’s not the most difficult recipe I’ve attempted, it’s certainly not quick.

But it is worth it. Oh yes. It’s SO WORTH IT.

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And friends, if I can make it – so can you!

The BEST Gluten Free Cheesecake; adapted from Tyler Florence’s Recipe here

You’ll need:

For the Crust:
2 cups Kinnikinnick Gluten Free Graham Style Crumbs
1 stick unsalted butter, melted

For the Filling:
2 (8-ounce) cream cheese blocks, softened
3 organic, free-range eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract (be sure to use a gluten free vanilla extract)

Start by preheating your oven to 325 degrees F.

Then the crust!
In a mixing bowl, combine the graham style crumbs with the melted butter, and mix with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Try to get the crust spread as evenly as possible. Refrigerate for 5 minutes.

While your crust is in the fridge, start the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. If your cheesecake pan is too large to fit inside of a roasting pan, simply place a casserole dish of water underneath the cheesecake while it’s baking.

Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes to an hour. Chill in the refrigerator, loosely covered, for at least 4 hours