GLUTEN-FREE, EGG-FREE CHEESECAKE RECIPE
We all love cake, but there is only one kind of cake whose heavy creamy texture relentlessly visits me in my dreams night after hungry night until I finally break down screaming "all right I'll make some! I promise!": Cheesecake, of course! (I know, I need help.) Cheesecake has always been my Achilles Heel. It can be very expensive, fattening, and artery clogging, but it's just so...good! For more mouth watering gluten-free recipes check out www.jensglutenfreeblog.com!
Provided by jensglutenfree
Categories Cheesecake
Time 1h15m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Using an electric mixer on medium, beat the cream cheese, condensed milk, baking soda, baking powder, cornstarch, lemon juice, and vanilla until smooth
- Blend in sour cream
- Pour into ungreased round baking pan.
- Bake for one hour.
- Insert a knife into the outer perimeter of cake. it should come out clean
- Let cake cool for 2-3 hours, then cover with plastic wrap and place in refrigerator.
GLUTEN FREE SHORTBREAD CRUST
I bake this at 300 to keep the crust light if you wish you could bake it at 350 to give it more color. I use salted butter so only add a pinch of salt. It you wish you increase the salt to 1/4 tsp if your butter is unsalted.
Provided by 3RiversCook
Categories Dessert
Time 35m
Yield 1 9 inch pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
- Add the melted butter and pulse to evenly distribute. You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed. It will look crumbly but should hold together when press together.
- Press onto a pie plate.
- Bake at 300 degrees for 15-20 minutes. It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.
Nutrition Facts : Calories 179.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 127.6, Carbohydrate 18, Fiber 0.3, Sugar 4.9, Protein 0.9
PUMPKIN CHEESECAKE WITH GLUTEN FREE GINGERSNAP CRUST
Everybody loved this when I made it for my sister with celiac disease for Thanksgiving; from the November 2003 issue of "Bon Appetit." Note that prep time below includes chilling time.
Provided by NeuroDoc
Categories Cheesecake
Time 7h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- FOR CRUST: Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with foil to catch drips. Place Midel brand gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the springorm pan. Bake crust about 5 minutes until slightly darkened. Set aside. Maintain oven temperature.
- FOR FILLING: Blend the room temperature cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.
- Bake cheesecake until the center is set (doesn't slosh around AT ALL in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. Cool in the springormpan on a rack. Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.).
- Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
- Great served plain or with a dollop of real whipped cream spiked with whiskey.
Nutrition Facts : Calories 445.2, Fat 28.2, SaturatedFat 15.1, Cholesterol 121.7, Sodium 359.5, Carbohydrate 42.7, Fiber 0.7, Sugar 25.4, Protein 6.7
GLUTEN FREE GINGER BREAD CHEESECAKE WITH A GINGER BREAD CRUST
A delicious gluten free reimagination of cheesecake- perfect for any fall or winter party. Excellent for the holiday season but I cook this all year around! I adapted a recipe for Mini gingerbread cheesecakes that I found on Buzzfeed (https://www.buzzfeed.com/nickguillory/mini-gingerbread-cheesecakes?utm_term=.kv38xdgmG#.af4YeqO81) but the filing recipe is perfect for a cheesecake you may make at home. I made a gluten free crust from gf ginger bread cookies. No need to change measurements of the filing to adapt to the cheesecake.
Provided by Dev2624
Categories Cheesecake
Time 3h45m
Yield 1 Pie, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Making the Crust:.
- Note: If you are going to use a springform pan, you can use the exact same recipe for the crust, but you only need to line the base with the crumb-butter and not mold it to the sides of the springform pan. Putting the crumb-butter lined springform pan in the oven at 350 for 7 minutes beforehand is something you can do but not necessary.
- Preheat the oven to 350 degrees F.
- Open up your bag of Gluten Free ginger Snaps- I suggest the brand Mi-Del. Pull out 30 cookies (generally the whole bag) and put them either in a food processor or you can place them in a plastic bag and using a rolling pin over the cookies until they are crushed finely.
- Place the crumbs into a bowl and pour the melted 5-6 tbsp of butter over the crumbs.
- Mix together and then put the crumb butter at the bottom of a glass pie pan- using the back of a spoon to set the crumb butter to mold against the pie pan. Make sure you choose a pie pan size that is deep enough for the cheesecake to possibly expand as its cooking.
- Put the pie pan with the crumb butter mold into the oven and let bake for roughly 7 minutes.
- Once the crumb butter looks like its baked in a bit and is golden, (should be about 7-9 minutes), pull out and let cool. Make sure it is given ample time to cool before putting in the cheesecake filing.
- For the Filing and Pie:.
- Cool the oven down to 300˚F/150˚C.
- In a bowl, use beaters to beat cream cheese, sugar, and vanilla until fluffy.
- Add eggs, one egg at a time. Beat the eggs into the mixture and then add in sour cream.
- Add in molasses, ground ginger, cinnamon, and nutmeg. Mix inches.
- Pour the mixture over the cooled gingersnap crust in the pie pan.
- Bake for 20-25 minutes.
- Pull the cheesecake out of the oven, let cool, and then place in the refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 547.5, Fat 50.2, SaturatedFat 28.6, Cholesterol 198, Sodium 459.3, Carbohydrate 17.5, Fiber 0.1, Sugar 15.4, Protein 8.7
GLUTEN FREE LEMON BLUEBERRY CHEESECAKE
This is a recipe I saw on the food network. I changed the amount of lemons used and made my own gluten free crust. Use partchment paper for a no-stick cake. The results, a super delicious and refreshing cheesecake perfect for any occasion.
Provided by Chef Q in Oregon
Categories Cheesecake
Time 55m
Yield 10 bars/slices, 10 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350.
- Grease bottom of 9 x9 inch baking pan with butter. Place parchment paper in pan and press down. For best results use two pieces; place first piece down then lay the second down in the opposite direction, so that when done cooking you can use the paper to pull the cake out of the pan.
- CRUST: In a bowl combine the flour, xanthan gum and both sugars. Melt butter and cut into the flour combination until it's well incorporated, looking like moist bread crumbs.
- Pour moistened flour into baking pan and press down. Bake in the oven for 10-12 minute unitl slightly firm. Set aside to cool.
- Lower oven temperature to 325°F.
- FILLING : Add the cream cheese, eggs, lemon zest, lemon juice and sugar to your food processor or blend until it has a smooth consistency.
- Pour onto the cooled crust, drop the blueberries in the batter. They should sink about 1/2 way.
- Bake for about 35 minutes or until the center is slightly jiggley. Remove cake from the oven and allow to cool completely. After cooled, place in the refrigerator a minimum of 3 hrs before serving. Once set remove from pan using the parchment paper and cut into desired size. You can sprinkle with powdered sugar, eat like this or add your favorite topping.
Nutrition Facts : Calories 272.8, Fat 20.4, SaturatedFat 12.5, Cholesterol 101.4, Sodium 150.3, Carbohydrate 19.7, Fiber 0.9, Sugar 16.8, Protein 5
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From hungerthirstplay.com
Ratings 6Category DessertCuisine AmericanTotal Time 48 mins
- Preheat oven to 350°F. In a 13x9 pan, combine the oats, brown sugar, honey, cinnamon, salt and oil. Using your hands, evenly distribute the ingredients. Spread into an even layer in the pan. Bake for 30 minutes, stirring every 10 minutes.
- After baking let the oats cool completely, about 10 to 15 minutes. Oats will harden as they cool to a granola-like texture, stir occasionally to keep from sticking to the pan.
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