New York style cheesecake on gluten free crust
Makes: One 9 inch cake
Prep Time: 15 minutes
Total Time: 2 hours baking time plus 6 hours or overnight cooling time
You will need a 9 inch round springform pan for this recipe as well as a rimmed baking sheet. You can use an electric stand mixer if you have one, otherwise, more power to you….literally! If you want to serve it with a sauce, as shown above, try either the Blueberry Sauce or the Cherry Sauce.
Cheesecake with Cherry Sauce
Crust and Filling
1/2 cup gluten free whole oats
1/2 cup coconut flour
1/2 cup almond flour
1 Tablespoon lemon zest
2 Tablespoons sugar (demerara, palm sugar or golden brown sugar)
8 Tablespoons unsalted butter, divided
2 1/2 pounds (40 ounces) cream cheese, softened, cut into 1 inch cubes
1 1/2 cups granulated sugar
1/8 teaspoon table salt
1/2 cup sour cream
2 teaspoons fresh lemon zest, chopped
2 Tablespoons fresh lemon juice
2 teaspoons vanilla extract
2 large egg yolks at room temperature
6 large eggs at room temperature
butter for pan (1 Tablespoon, approx.)
Cream Cheese Topping
8 ounces package cream cheese, softened
1/3 cup sour cream, room temperature
1/4 cup sugar
1 Tablespoon lemon zest, finely chopped
2 teaspoons fresh lemon juice
1. Preheat Oven: Place oven rack in center position. Preheat oven to 325 degrees.
2. Process Crust: In a food processor pulse oats, coconut flour, almond flour, lemon zest and sugar a few times until oats are finely combined. Transfer mixture to a medium bowl.
3. Melt Butter & Combine: Melt 7 Tablespoons of the butter in a small, microwave dish for 30 seconds or so, pour into the flour mixture, and stir to combine. Set aside.
4. Prep Pan & Fill: Using your fingers, grease the inside walls of the 9 inch springform pan with the remaining 1 tablespoon unsalted butter. Pour crust mixture into the pan and pat down into an even layer with a drinking glass or a measuring cup.
5. Bake Crust: Bake in a 325 degree oven for about 15 minutes. Remove crust and let cool on a wire rack. After you remove crust, increase oven temperature to 500 degrees.
6. Whip Cream Cheese: While crust bakes and cools, beat 2 1/2 pounds of the cream cheese until smooth and combined, scraping beaters and sides of bowl as necessary, about 2 minutes.
7. Make Batter: Add about half of the sugar and pinch of salt and beat another 2 minutes, scraping down bowl and beaters. Add the rest of the sugar and continue beating another 2 minutes, scraping down bowl and beater. Add sour cream, lemon juice and zest, and vanilla and continue to mix another 2 minutes. Scrape down sides of bowl and beaters. Add the 2 egg yolks and continue mixing, about 1 minute. Scrape bowl and beaters. Add eggs to mixer, 2 at a time, mixing about 1 minute between additions. As soon as last eggs are combines, turn off mixture.
8. Fill Crust: Place prepared crust pan on a rimmed baking sheet and pour the cream cheese mixture into pan. It should go to the top, so be careful. It will be full!
9. Bake Cheesecake: Carefully and quickly, transfer to hot oven and bake for 10 minutes. Do not open the door! Turn the oven temperature down to 200 and let it continue to bake for exactly 45 minutes. Rotate baking sheet and continue to cook 45 minutes. Remove cheesecake from heat and place on a wire cooling rack.
10. Cool Cheesecake: Immediately upon removing cake from oven and transferring to a cooling rack, run a sharp knife around the edge of the pan to loosen cake. Let cake cook about 3 hours, running knife around the edge of the pan every half hour or so. When cake is cooled, cover tightly with plastic wrap in place in refrigerator for at least 6 hours, preferably overnight.
11. Make Topping & Chill: About 2 hours before you want to serve, allow cream cheese to soften 45 minutes at room temperature. Mix the softened 8 ounces cream cheese, sour cream, sugar, lemon juice and zest together. Using a spatula, smooth topping evenly onto cheesecake. Return to refrigerator and chill cheesecake for 1 hour.
12. Serve & Enjoy: To serve, let cheesecake set for 15 minutes at room temperature. Run a sharp knife between cake and pan to loosen, then release spring latch on pan. Lift cheesecake through ring. Cut into wedges and transfer to individual dessert plates. Enjoy!
