Friday, December 28, 2012

Gluten Free Cheesecake Recipe

We love cheesecake here.  I had tried to make it sans crust but that wasn't very yummy.  It needed the texture differences.  So I toyed with different crust ideas until I hit upon this one.

Gluten Free Cheesecake
as adapted from Tyler's Ultimate Cheesecake


1 1/2 cups Gluten Free Cinnamon Cereal (such as Cinnamon Chex)
3 1/2 cups Gluten Free Rice Cereal (such as Rice Chex)
1 stick unsalted butter, melted


5 cups Gluten Free Rice Cereal (such as Rice Chex)
1/8 tsp cinnamon
1/2 cup sugar
1 stick unsalted butter, melted


2 (8 oz) bricks of cream cheese, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 tsp vanilla extract


Preheat oven to 325 F.  Start water to boil, a tea pot is best.  Put one oven rack as low as it will go and one in the middle.


In a food processor crush the cereals.  Transfer the crumbs to a bowl and mix with remaining crust ingredients until evenly mixed.  Transfer the crumb mixture to an 8-inch springform pan (10-inch can be used for a shorter cake) that has been lightly greased.  Use the bottom of a measuring cup or glass to tamp the crumbs into the pan.  Press crumb mixture up the sides 1 inch.  Place in the refrigerator to set while you make the filling.


Place cream cheese in the bowl of your mixer and mix for 1 minute on low or until smooth.  Add 1 egg at a time mixing until egg in incorporated before adding the next one.  Gradually add sugar and beat for 1-2 minutes until creamy.  Scrape the sides, bottom and beaters of your mixer.  Add remaining ingredients, sour cream, lemon zest, and vanilla until mixed.  Do not over mix!  Pour filling into crust.

Place a small pan on lowest rack and fill with boiling water.  Sit cheesecake directly above the water on next rack.  Bake for 45 minutes until the middle is just barely giggles.  Turn oven off and let sit for 30 minutes.  Remove from oven and refrigerate until cold, 4 hours.  Cut into 8 slices and top with your favorite topping or eat plain.

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